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Teriyaki Chicken and Broccoli is a quick, glossy, and satisfying stir fry where juicy chicken and vibrant broccoli meet a soy‑honey‑ginger sauce that coats every bite for a better‑than‑takeout dinner in 25 minutes.
Recipe Overview
This is a lively skillet dinner with tender chicken, crisp‑tender broccoli, and a shiny teriyaki glaze that hits sweet, savory, and aromatic notes in perfect balance; it’s the kind of weeknight meal that feels both cozy and light. Served over steamed white rice, each bite has lacquered chicken, bright green broccoli buds, and a whisper of toasted sesame and scallion freshness. The homemade sauce lets the soy, honey, garlic, and ginger sing with clean, controlled flavor.
Quick Facts / Recipe Snapshot
Total time is about 25 minutes with minimal prep, making it weeknight‑friendly without sacrificing freshness or texture at the table. Expect 3–4 servings, a moderate budget footprint, and a naturally dairy‑free profile that fits most needs when served with rice. It’s approachable for beginners yet dialed enough for enthusiasts who appreciate a silky reduction and crisp vegetables.
What Is Teriyaki Chicken And Broccoli?
It’s a stir-fry of bite-sized chicken and broccoli finished in a sweet‑savory sauce made with low‑sodium soy, honey, rice vinegar, sesame oil, garlic, and ginger that thickens to a glossy coating. The texture contrast is essential: juicy chicken and tender‑crisp broccoli against soft rice and a shiny glaze. It mirrors popular takeout bowls while giving you control over seasoning, sweetness, and thickness.
Origins & Inspiration
Teriyaki has roots in Japanese technique—glazing with a soy‑based reduction—while the American home version often swaps sake and mirin for pantry honey and rice vinegar to keep it accessible. This rendition keeps the spirit of a lacquered finish and layers ginger‑garlic aromatics for weeknight speed and a family‑friendly profile. The broccoli addition aligns with modern bowl culture: simple, colorful, and immensely satisfying over rice.
Why You’ll Love This Recipe
The sauce is quick to whisk, thickens in minutes, and clings beautifully, so plates come to the table with a polished sheen and balanced sweetness. Broccoli stays bright and snappy when added at the right moment, giving each spoonful a fresh, green lift. It’s flexible for bowls, bento‑style lunches, or a simple dinner that still feels complete.
Ingredients & Notes
- 1 lb boneless, skinless chicken breasts or thighs, cut bite‑size — thighs are naturally juicier; breasts cook fast and lean.
- 3 cups fresh broccoli florets — aim for similar sizes for even tenderness.
- 2 tbsp olive oil or sesame oil — olive oil for neutral frying; sesame oil adds toasty aroma.
- 2 cloves garlic, minced — grate for finer distribution.
- 1 tsp fresh ginger, grated — bright heat that balances sweetness.
- 1/2 cup low‑sodium soy sauce — the base of savory depth.
- 3 tbsp honey (or maple syrup) — sweetness with body and shine.
- 1 tbsp rice vinegar — gentle tang to round out the sauce.
- 1 tbsp sesame oil — aromatic finish within the sauce.
- 1 tbsp cornstarch mixed with 2 tbsp water — thickening slurry for a silky glaze.
- 1 tbsp brown sugar (optional) — deeper caramel notes if desired.
Serving ideas: steamed white rice or noodles; finish with sesame seeds and sliced green onion for aroma and contrast.
Step‑by‑Step Instructions
- Whisk the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Keep the cornstarch slurry ready to add for instant thickening.
- Sear the Chicken: Heat oil in a large skillet or wok over medium‑high heat; add chicken and cook 5–6 minutes until browned and cooked through, then transfer temporarily to a plate.
- Cook the Broccoli: Add a touch more oil if needed; sauté broccoli just to bright green and crisp‑tender so it retains snap and color.
- Glaze and Combine: Return chicken to the pan; pour in the sauce and the cornstarch slurry; simmer, tossing, until the glaze thickens and coats. Serve over rice and garnish as desired.
Tips for Perfect Teriyaki Chicken And Broccoli Every Time
Keep the pan hot before adding chicken so the pieces sear rather than steam, which preserves juiciness and browning. Add the slurry after the sauce heats to ensure a smooth, glossy finish without clumps or dullness. Cut broccoli into uniform florets, adding them when the pan is lively so they stay vibrant and tender‑crisp.
Variations, Swaps & Add‑Ins
Try bell peppers, snap peas, mushrooms, or thin carrot coins to add color and crunch without weighing down the glaze. Swap honey with maple syrup for a lighter sweetness or add a pinch of red pepper flakes for warmth. Serve over brown rice or noodles, or fold into a simple bowl with quick-pickled cucumbers for contrast.
Ingredient Spotlight
Soy sauce drives umami depth; low‑sodium versions make seasoning easier to control for a balanced glaze. Fresh ginger contributes bright heat that lifts the sweetness for a cleaner finish on the palate. Sesame oil provides a delicate roasted aroma that lingers even after the glaze thickens.
Serving Suggestions (Presentation & Plating)
Serve in shallow bowls to showcase the sheen: rice at the base, chicken and broccoli in arcs on top, and a light sprinkle of sesame seeds and green onion for contrast. A small side cup of extra sauce adds visual appeal and practical flavor insurance. Keep props minimal so the glaze and broccoli color take center stage.
Best Sides to Serve With The Dish
Steamed jasmine rice or short‑grain white rice supports the sauce and lets the glaze settle between grains. Simple cucumber salad or miso‑inspired greens add freshness alongside the warm bowl. Lightly sautéed snap peas or edamame keep the texture contrast lively.
Flavor Pairing & Beverage Match
Unsweetened green tea or sparkling water with citrus cleanses the palate between sweet‑savory bites. For wine, try a chilled off‑dry Riesling that can echo the sauce’s gentle sweetness while refreshing the finish. A ginger‑forward mocktail complements aromatics without overshadowing the glaze.
Make‑Ahead & Storage Guide
Portion rice and teriyaki separately so reheating preserves clarity and texture; the glaze loosens readily with a splash of water on the stovetop. Refrigerate airtight portions for up to three days, reheating gently to maintain broccoli’s structure. Leftovers work well as lunch bowls with an extra drizzle of sauce.
Budget & Pantry Strategy
Keep a small pantry lineup—low‑sodium soy, rice vinegar, honey, cornstarch, sesame oil—to recreate the sauce anytime without specialty runs. Buy broccoli crowns and break into florets at home to save and size uniformly. Chicken thighs remain tender and forgiving while offering strong value.
Scaling for a Crowd
Use a wide skillet or two pans to avoid crowding, maintain sear, and prevent dilution of the glaze. Double the sauce components proportionally and split batches so each finishes glossy, then combine quickly before serving. Keep a warming tray of rice ready so assembly is fast and consistent.
Weeknight Workflow Planner
Pre‑whisk the sauce and slurry in the morning, then refrigerate covered for a fast evening finish. Dice chicken in advance so searing starts as soon as the pan is ready, and rinse rice early to shorten cook time. Broccoli can be trimmed and stored in a towel‑lined container to stay crisp.
Kids & Family Friendly Adaptations
Keep heat gentle by skipping red pepper flakes and letting diners sprinkle optional sesame seeds at the table. Offer a small dish of extra glaze to encourage dipping without over‑saucing plates. Smaller broccoli florets make it easier for young eaters to enjoy the vegetable’s texture.
Troubleshooting & Fixes
If the sauce is thin, simmer one more minute to activate the slurry and intensify gloss; a teaspoon of slurry can be added if needed. If broccoli softens too much, add it later and cook for a shorter window to restore snap next time. If saltiness feels strong, balance with a touch more honey and a quick splash of water.
Cultural or Seasonal Context
While rooted in a Japanese‑inspired glaze, this bowl reflects modern American home cooking with pantry swaps and rice‑bowl presentation. It suits all seasons: bright broccoli in spring and winter, with optional peppers and snap peas in summer. The sauce’s sheen makes it a natural fit for celebratory weeknight dinners.
FAQs
Q: Can frozen broccoli be used? A: Yes—add directly from frozen, cooking briefly so the glaze remains thick and broccoli stays bright.
Q: Can the sauce be refined sugar‑free? A: Use only honey and skip brown sugar; reduce until glossy.
Q: Best cut of chicken? A: Thighs for juiciness, breasts for lean speed; both cube nicely for even searing.
Q: Rice alternatives? A: Serve over noodles or cauliflower rice if preferred, adding a splash of water to keep the glaze silky.
Teriyaki Chicken And Broccoli
Juicy chicken and crisp broccoli tossed in a glossy soy‑honey‑ginger teriyaki sauce. A quick, better‑than‑takeout bowl that’s weeknight‑friendly and perfect over steamed rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3–4
Ingredients
– 1 lb boneless skinless chicken (breasts or thighs), cut bite‑size
– 3 cups broccoli florets
– 2 tbsp olive oil or sesame oil
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1/2 cup low‑sodium soy sauce
– 3 tbsp honey (or maple syrup)
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp cornstarch + 2 tbsp water (slurry)
– 1 tbsp brown sugar (optional)
– Steamed white rice, sesame seeds, sliced green onions for serving
Instructions
1. Whisk soy, honey, rice vinegar, sesame oil, garlic, and ginger; keep slurry ready.
2. Sear chicken in hot oil 5–6 minutes until browned and cooked through; remove.
3. Sauté broccoli briefly until bright and tender‑crisp.
4. Return chicken, add sauce and slurry; simmer to a glossy glaze. Serve over rice; garnish.
Notes
Use thighs for juicier results; breasts for a leaner bowl. Adjust sweetness with honey; thin the glaze with a splash of water if overly thick when reheating.