Ah, yes — Teriyaki Chicken and Broccoli 🍗🥦 — a classic, sweet-savory, sticky, and healthy-ish stir-fry that’s perfect for a quick weeknight dinner. Here’s a solid, easy version:
Ingredients (serves 2–3)
For the chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1–2 tbsp oil (vegetable or sesame)
- Salt & pepper to taste
For the broccoli:
- 2 cups broccoli florets
- 1 tbsp water
For the teriyaki sauce:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or mirin
- 1–2 cloves garlic, minced
- 1 tsp grated ginger (optional but recommended)
- 1 tsp cornstarch + 2 tsp water (slurry for thickening)
Optional garnishes:
- Sesame seeds
- Sliced green onions
- Cooked rice or noodles to serve
Instructions
- Prep the sauce
- In a small bowl, mix soy sauce, honey, vinegar, garlic, and ginger.
- Set aside.
- Cook the broccoli
- Heat 1 tsp oil in a skillet over medium heat.
- Add broccoli and 1 tbsp water, cover, and steam 2–3 minutes until bright green and slightly tender.
- Remove from pan and set aside.
- Cook the chicken
- Heat remaining oil in the skillet over medium-high heat.
- Add chicken, season lightly with salt and pepper.
- Cook 5–6 minutes, stirring occasionally, until golden and cooked through.
- Combine & thicken
- Reduce heat to medium.
- Pour in the teriyaki sauce and stir.
- Mix cornstarch slurry and add to the pan.
- Cook 1–2 minutes until sauce thickens and coats the chicken.
- Add broccoli back and toss to combine.
- Serve
- Serve hot over rice or noodles.
- Garnish with sesame seeds and green onions if desired.
Pro Tips
- For extra flavor: Marinate chicken in a little teriyaki sauce for 15–30 minutes before cooking.
- Make it sticky: Let the sauce reduce slightly after adding the slurry.
- Veggie variations: Bell peppers, snap peas, or carrots also work beautifully.
If you want, I can give a one-pan sheet-pan version or slow cooker version that makes this even easier for busy nights. Do you want that?
