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.