Teriyaki Chicken And Broccoli Recipe

I recently created an Easy Chicken Teriyaki Bowl that has quickly become one of my favorites. Tender chicken mingles with crisp broccoli and fluffy white rice, all dressed in a rich sauce made from soy sauce, ginger, garlic, and a touch of brown sugar. This dish is a delightful shortcut to dinner perfection.

I love how quick and easy this Teriyaki Chicken and Broccoli stir fry turned out and it’s now one of my dinner go-to’s. This recipe is faster than takeout and comes together in just about 10 minutes.

I use 1 lb boneless, skinless chicken breasts cut into bite size pieces, a large head of broccoli cut into florets and serve it over 2 cups of cooked white rice. With just 2 tablespoons of vegetable oil, soy sauce, water, brown sugar and garlic along with a hint of fresh ginger, every bite packs so much flavor.

I even like the idea of tossing in a little honey if you want a sweeter twist. Its simplicity reminded me of Chicken Asian Bowl meals I’ve had and its healthy twist makes it perfect for meal prep and winter dinner recipes too.

With a quick stir fry, you’ll have a restaurant quality bowl at home.

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love that it’s super fast to make—like, you can have a hot, tasty dinner way quicker than waiting on takeout. It’s pretty awesome to whip it up at home when I’m in a rush.

2. The sauce is just right for me, with a cool mix of sweet and savory. I mean, the brown sugar and ginger with soy sauce totally hit the spot every time I make it.

3. The chicken comes out tender and the broccoli stays crisp, which gives it that perfect texture that I really enjoy in my meals.

4. I also dig that I can use ingredients from my pantry instead of making a grocery run. It makes it super convenient especially on those days when I don’t feel like leaving the house to shop.

Ingredients

• Chicken breasts: Lean protein for muscle growth, supports recovery and keeps the meal satisfying.
• Broccoli: Packed with fiber and vitamins, giving crunch and a balanced nutrition boost.
• Soy Sauce: Offers bold umami flavor with saltiness that really deepens the dish taste.
• Brown Sugar: Adds a mild sweetness and caramel notes which break the saltiness a bit.
• Cooked White Rice: Provides essential carbohydrates for energy and helps soak up the flavors.
• Garlic: Infuses the sauce with a tangy punch, enhancing the overall savory flavor.
• Fresh Ginger: Adds zesty warmth and slight spice, brightening each bite with freshness.
• Sesame Oil: A tiny drizzle that delivers a nutty aroma and deep flavor complexity.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts (cut into bite size pieces)
• 1 large head of broccoli (cut into florets)
• 2 cups cooked white rice (for serving)
• 2 tablespoons vegetable oil
• 1/3 cup soy sauce
• 1/3 cup water (for the sauce)
• 3 tablespoons brown sugar
• 1-2 teaspoons honey (optional, if you want a sweeter sauce)
• 2 garlic cloves (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon cornstarch
• 2 tablespoons water (to mix with the cornstarch)
• 1 teaspoon sesame oil (optional)
• Sesame seeds (for garnish, optional)
• Chopped green onions (for garnish, optional)

How to Make this

1. Cut the chicken into bite-size pieces and chop the broccoli into florets. If your rice isnt cooked yet, start with that first too.

2. In a small bowl, mix together the soy sauce, 1/3 cup water, brown sugar, honey if using, minced garlic, and grated ginger.

3. In another bowl, combine the cornstarch with 2 tablespoons water to make a smooth slurry.

4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and cook until its browned on all sides.

5. Throw in the broccoli florets and stir for a couple of minutes so they start to get tender but still crisp.

6. Pour the soy sauce mixture into the pan with the chicken and broccoli. Stir well so everything is evenly coated.

7. Bring the mixture to a simmer and stir in your cornstarch slurry slowly until the sauce starts to thicken.

8. Drizzle in the sesame oil if you like a hint of nuttiness. Give it a quick stir to mix it all together.

9. Serve the teriyaki chicken and broccoli hot over the cooked white rice and garnish with sesame seeds and chopped green onions if you have them. Enjoy your meal!

Equipment Needed

1. Chef’s knife and cutting board for chopping the chicken and broccoli
2. Pot or rice cooker for cooking the white rice
3. Two small bowls: one for mixing the soy sauce mixture and one for making the cornstarch slurry
4. Measuring cups and spoons for accurate measurements of soy sauce, water, brown sugar, honey, cornstarch, etc
5. Large skillet or wok for stir-frying the chicken and broccoli
6. Grater for the fresh ginger
7. Spatula or wooden spoon for stirring all the ingredients together

FAQ

Teriyaki Chicken And Broccoli Recipe Substitutions and Variations

• If you dont have chicken, you could use firm tofu or even pork cuts, though the flavor might change a bit.
• If broccoli isn’t in season or you just dont like it, try substituting with cauliflower or snap peas for a similar crunch.
• If youre out of soy sauce, tamari or coconut aminos work fine as a salty, umami alternative.
• Instead of white rice, you can use brown rice or quinoa for a healthier twist on the dish.

Pro Tips

1. Make sure your pan is really hot before you add the chicken; this way the meat gets a nice sear and doesn’t stick to the pan.
2. When mixing the cornstarch with water, stir it slowly and evenly so it doesn’t form clumps later on in the sauce.
3. Try not to overcook the broccoli – add it in just long enough to get tender but still crisp, otherwise it loses that satisfying crunch.
4. If you want even more flavor, you can marinate the chicken in some of the soy sauce mix for a few minutes before cooking it.