Description
This Easy Teriyaki Chicken with Broccoli is a quick and flavorful stir-fry that brings together juicy chicken, crisp-tender broccoli, and a glossy homemade teriyaki sauce. It’s perfect for busy weeknights and healthier than takeout.
Ingredients
- 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
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and cornstarch. Add 2 tablespoons of this mixture to the chicken, stir to coat, 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 until fragrant.
- Add the broccoli and stir-fry for another minute.
- Pour in the remaining teriyaki sauce and stir well to coat the chicken and broccoli.
- Add the water and cook for 1–2 minutes more until the sauce thickens and becomes glossy.
- Serve hot, garnished with toasted sesame seeds and chopped green onions.
Notes
- Use tamari for a gluten-free version.
- Double the sauce if serving over rice or noodles.
- Frozen broccoli works but should be partially thawed before use.
- To thicken the sauce more, mix a bit of cornstarch with water and stir in while cooking.
- Great for meal prep—store in portions with cooked rice for grab-and-go lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 260
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
