This Easy Teriyaki Chicken with Broccoli is a quick, flavorful stir-fry that’s perfect for busy weeknights. Juicy chicken pieces are coated in a glossy, sweet-savory teriyaki sauce and tossed with crisp-tender broccoli for a meal that tastes just like takeout—only fresher and faster.

Why You’ll Love This Recipe

Ready in under 30 minutes
Uses pantry-friendly ingredients
Perfect balance of sweet, savory, and tangy flavors
Great for meal prep and weeknight dinners
Customizable with your favorite vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons canola oil
300 grams boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon minced garlic
½ cup water

For the Teriyaki Sauce:

¼ cup light soy sauce (low sodium)
3 tablespoons rice vinegar
½ teaspoon toasted sesame oil
2 tablespoons sugar
½ teaspoon cornstarch (or cornflour)
1 cup broccoli florets
Toasted sesame seeds and chopped green onions for topping

Directions

In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and cornstarch. Add 2 tablespoons of this sauce to the chicken, mix well, and marinate for 10 minutes.
Heat canola oil in a pan or wok over high heat. Add the marinated chicken and cook for 2–3 minutes per side until browned.
Add minced garlic and stir-fry for a few seconds.
Toss in the broccoli and cook for another minute.
Pour in the remaining teriyaki sauce and stir-fry until it begins to thicken.
Add the water, toss to coat everything evenly, and cook for 1–2 minutes until the sauce is glossy and coats the chicken and broccoli.
Serve hot, garnished with sesame seeds and green onions.

Servings and timing

Servings: 4 portions
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Protein Swap: Try tofu, shrimp, or beef instead of chicken.
Vegetable Boost: Add bell peppers, carrots, mushrooms, or zucchini.
Extra Flavor: Mix in a spoon of honey or a pinch of chili flakes for a sweet-spicy kick.
Gluten-Free Option: Use tamari instead of soy sauce.
Low-Sugar Version: Substitute sugar with honey or coconut sugar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warm. If the sauce thickens too much, add a splash of water while reheating to loosen it.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may become slightly dry when reheated.

2. Is this recipe gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce.

3. Can I prepare the sauce in advance?

Absolutely. The sauce can be mixed and stored in the fridge for up to 3 days.

4. What can I serve with teriyaki chicken?

Serve with steamed rice, fried rice, or noodles for a complete meal.

5. Can I use frozen broccoli?

Yes, just thaw it slightly and reduce cooking time to avoid overcooking.

6. How can I make the sauce thicker?

Add a little more cornstarch mixed with water and simmer until thickened.

7. Is it okay to make this dish spicy?

Yes, add chili flakes, sriracha, or a dash of hot sauce to taste.

8. How long can I store leftovers?

Store in the refrigerator for up to 3 days or freeze for up to 2 months.

9. Can I double the recipe?

Yes, simply double all ingredients, but cook in batches to avoid overcrowding the pan.

10. What’s the best oil to use?

Canola or vegetable oil works best due to their high smoke points.

Conclusion

This Easy Teriyaki Chicken with Broccoli is the perfect mix of simplicity and flavor—savory, slightly sweet, and full of satisfying texture. Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this dish delivers every time with minimal effort and maximum taste.