I love preparing my easy chicken teriyaki bowl on busy evenings. I toss tender chicken pieces with crisp broccoli and serve them on a bed of fluffy rice, drizzled with a savory blend of low-sodium soy sauce, honey, garlic, brown sugar, and ginger. This dish offers an alternative to takeout.

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I recently whipped up a Teriyaki Chicken and Broccoli stir fry that totally blew my mind. If you’re tired of waiting on takeout, this recipe is a game changer.

I used 1 lb boneless, skinless chicken breasts cut into bite size pieces and mixed them with 2 cups of broccoli florets for that crisp texture. The secret?

A homemade teriyaki sauce made with pantry staples like 1/3 cup low-sodium soy sauce, 1/4 cup water, 3 tablespoons brown sugar, and 1 tablespoon honey mixed with garlic and fresh ginger. Adding a tablespoon of vegetable oil and a cornstarch slurry really helped thicken everything nicely.

Once your sauce is done, serve it over 3 cups of cooked rice, whether you prefer white or brown. Trust me, this Chicken Asian Bowl is perfect for a 10min recipe dinner that tastes even better than your favorite restaurant.

Enjoy experimenting with every bite!

Why I Like this Recipe

I love this teriyaki chicken and broccoli stir fry for so many reasons. First, it’s way faster than ordering takeout and means I can enjoy a delicious home cooked meal in no time. Second, I really appreciate that the sauce is a perfect mix of sweet and salty, which makes every bite satisfying. Third, I like that I can use ingredients I already have in my pantry and dont need to rush off to the grocery store. Lastly, the crunchy broccoli and tender chicken go so well together and even a sprinkle of toasted sesame seeds makes the dish look and taste a lot better.

Ingredients

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Lean chicken give lots protein for muscle buildin and keep you full.
Brocolli is rich in vitamins and fiber which help with digestion and good health.
Low sodium soy sauce adds a salty, savory flavor that dont overpower the meal.
Brown sugar and honey gives a natural sweetness, balancing out the tangy teriyaki taste.
Fresh minced garlic add bold, aromatic flavor and also bump up the health benefits.
Grated fresh ginger brings a zesty kick that really make the dish pop.
Cooked rice offer essential carbs for energy and round out this hearty simple meal.
Toasted sesame seeds sprinkle in for a crunch and extra nutty flavor boost.

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs, cut into bite size pieces

2 cups broccoli florets

1 tablespoon vegetable oil

3 cups cooked rice (white or brown, whichever you like)

1/3 cup low-sodium soy sauce

1/4 cup water

3 tablespoons brown sugar

1 tablespoon honey

2 cloves garlic, minced (or more if you’re into that)

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 1 tablespoon water

Optional: toasted sesame seeds for garnish

How to Make this

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1. Heat a large skillet over medium-high heat and add the vegetable oil.

2. Once hot, add the cut chicken pieces and cook, stirring often, until they start to turn golden.

3. Stir in the minced garlic and grated ginger and cook for about 1 minute until they become fragrant.

4. Toss in the broccoli florets and let them cook for another 2 minutes to start softening.

5. In a small bowl, mix together the soy sauce, water, brown sugar, and honey until the sugar starts to dissolve.

6. Pour the sauce mixture over the chicken and broccoli, stirring well to coat all the pieces.

7. Combine the cornstarch with water in a separate cup and then stir it into the skillet to thicken the sauce.

8. Let everything simmer for about 3-4 minutes, stirring occasionally, until the sauce has thickened nicely.

9. Spoon the cooked rice into bowls and then top with the chicken and broccoli mixture.

10. If you like, sprinkle some toasted sesame seeds on top and serve it hot. Enjoy!

Equipment Needed

1. Large skillet
2. Spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Small bowl for mixing the sauce
6. Measuring cups and spoons
7. Cup for the cornstarch slurry
8. Rice bowls

FAQ

Can I use chicken thighs if I'm not a fan of breasts?

Yeah, you totally can. Both work well, it just might change the texture a little.

Do I have to use low-sodium soy sauce?

Not really, but it's a good idea if you're trying to keep the salt down.

How do i know when the chicken is done?

Just look for it to be no longer pink in the center, usually about 5 to 7 minutes over medium heat.

Can I swap out the rice for something else?

Sure, if you feel like it go for quinoa or even noodles, it’ll still be tasty.

Teriyaki Chicken And Broccoli Recipe Substitutions and Variations

For the chicken, you can try using firm tofu, shrimp, or even turkey if you’re craving a change.
If you don’t have broccoli, green beans or cauliflower florets make a good swap.
You can replace vegetable oil with olive oil, canola oil or peanut oil, whichever you’ve got on hand.
Instead of rice, quinoa, couscous or even cauliflower rice works just fine if you want something a bit different.
Low-sodium soy sauce can be swapped out with coconut aminos for a different flavour with less salt.

Pro Tips

1. Try marinating the chicken for a few minutes with a bit of soy sauce and ginger before you cook it so that it really soaks up the flavors and stays more juicy.
2. If you want your broccoli to keep that crisp and bright green look, briefly blanch it in boiling water then drain it quickly before adding it to the skillet.
3. Be careful when mixing in the cornstarch with water and adding it all at once to avoid clumps, stir slowly and let the sauce thicken gradually.
4. If your chicken tends to get dry, consider using thighs instead of breasts or even mix them together to get the best of both worlds.