Teriyaki Chicken and Broccoli Recipe

This recipe is a weeknight lifesaver! Packed with flavor and ready in under 30 minutes, it’s a delicious and healthy dinner option.


  • For the Chicken:
    • 1 boneless, skinless chicken breast (or thighs), cubed
    • 1 tablespoon soy sauce (low sodium preferred)
    • 1 tablespoon cornstarch
    • 1 tablespoon vegetable oil
  • For the Teriyaki Sauce:
    • 1/4 cup soy sauce (low sodium preferred)
    • 1/4 cup mirin (or rice vinegar)
    • 2 tablespoons brown sugar
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1 teaspoon grated ginger
    • 1/2 teaspoon sesame oil
  • For the Broccoli:
    • 1 cup broccoli florets
    • 1/4 cup water


  1. Marinate the Chicken: In a bowl, combine the cubed chicken, soy sauce, and cornstarch. Toss to coat and let marinate for 10 minutes (optional, but adds flavor).
  2. Make the Teriyaki Sauce: In a separate bowl, whisk together the soy sauce, mirin, brown sugar, honey, garlic, ginger, and sesame oil. Set aside.
  3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
  4. Steam the Broccoli: While the chicken cooks, steam the broccoli florets for 3-5 minutes, or until tender-crisp. You can use a steamer basket or simply add a little water to the pan used to cook the chicken and cover it with a lid.
  5. Thicken the Sauce: Add the teriyaki sauce to the pan where you cooked the chicken. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
  6. Combine and Serve: Add the cooked chicken and broccoli florets back to the pan with the thickened teriyaki sauce. Toss to coat everything evenly.
  7. Serve immediately over cooked rice and garnish with sesame seeds or chopped green onions (optional).

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