Here’s a simple and delicious Teriyaki Chicken & Broccoli recipe that’s perfect for a quick weeknight meal:
Ingredients:
For the Chicken & Broccoli:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp vegetable oil
- Salt and pepper, to taste
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (or substitute with 1 tbsp honey + 1 tbsp water)
- 2 tbsp sake (optional)
- 2 tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)
Optional Garnish:
- Sesame seeds
- Sliced green onions
Instructions:
- Prep the Sauce:
- In a small bowl, mix soy sauce, mirin, sake (if using), brown sugar, garlic, and ginger. Set aside.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Season chicken lightly with salt and pepper.
- Cook chicken for 5–7 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- Cook the Broccoli:
- In the same skillet, add broccoli with 2–3 tbsp water.
- Cover and steam for 2–3 minutes until bright green and slightly tender.
- Combine & Sauce:
- Return chicken to the skillet.
- Pour teriyaki sauce over chicken and broccoli.
- Bring to a simmer, then stir in cornstarch slurry to thicken. Cook 1–2 minutes until sauce coats everything nicely.
- Serve:
- Garnish with sesame seeds and sliced green onions.
- Serve hot over steamed rice or noodles.
💡 Tips:
- For extra flavor, marinate chicken in 2 tbsp of teriyaki sauce for 15–30 minutes before cooking.
- You can add other vegetables like bell peppers or carrots for color and crunch.
- Leftover sauce can be stored in the fridge for a week—perfect for drizzling on rice bowls.
If you want, I can also give you a quick 15-minute version that’s extra saucy and works in a single pan. It’s a lifesaver on busy nights.
Do you want me to give that version too?
