Easy Teriyaki Chicken & Broccoli – A Weeknight Favorite
This is the kind of dinner you keep in your back pocket for busy nights. It’s fast, tasty, and uses ingredients you can find anywhere. The sauce is glossy, savory-sweet, and clings to every bite of chicken and broccoli.
You’ll get tender chicken, crisp-tender veggies, and a sauce that makes the whole bowl disappear fast. Grab a skillet and a few pantry staples—dinner’s about 25 minutes away.
Easy Teriyaki Chicken & Broccoli - A Weeknight Favorite
Ingredients
Method
- Prep the chicken and broccoli. Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper.Cut broccoli into bite-size florets. If using fresh broccoli, rinse and shake dry.
- Whisk the sauce. In a bowl, stir together soy sauce, honey, rice vinegar, mirin (if using), water or broth, sesame oil, garlic, ginger, and a pinch of red pepper flakes. In a small cup, mix cornstarch with equal water to make a slurry.Set both aside.
- Blanch or steam the broccoli (optional but recommended). For bright, crisp-tender broccoli, steam or blanch for 1–2 minutes until just tender, then drain. This keeps the stir-fry quick and prevents overcooking.
- Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add half the chicken in an even layer.Don’t move it for 2 minutes to get color, then stir and cook until mostly cooked through, 4–5 minutes total. Transfer to a plate. Repeat with remaining oil and chicken.
- Bring it together. Return all chicken to the pan.Add the broccoli. Give the sauce a quick whisk and pour it into the skillet. Bring to a simmer over medium heat.
- Thicken the sauce. Once bubbling, stir in the cornstarch slurry.Cook 1–2 minutes, stirring, until the sauce turns glossy and thick enough to coat a spoon. If it gets too thick, splash in a tablespoon of water.
- Taste and adjust. Add more honey for sweetness, soy sauce for salt, or vinegar for brightness. A few drops of sesame oil at the end deepen the flavor.
- Serve. Spoon over hot rice or toss with noodles.Top with sliced green onions and sesame seeds. Add lime wedges if you like a citrus pop.
What Makes This Recipe So Good
- Quick and simple: From chopping board to table in under 30 minutes. Minimal prep, big payoff.
- Balanced flavor: A classic mix of soy, garlic, and ginger with a touch of sweetness.
It’s bold but not heavy.
- Great texture: Juicy chicken and crisp-tender broccoli in a glossy teriyaki sauce.
- Budget-friendly: Uses common, affordable ingredients and stretches well with rice or noodles.
- Family-approved: Mild enough for kids, flavorful enough for adults. Easy to customize.
What You’ll Need
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (or chicken breast)
- 4 cups broccoli florets (fresh or thawed frozen)
- 2 tablespoons neutral oil (canola, avocado, or vegetable)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- Salt and black pepper, to taste
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
For the teriyaki sauce:
- 1/3 cup low-sodium soy sauce (or tamari/coconut aminos)
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon mirin (optional, adds authentic sweetness)
- 1/3 cup water or chicken broth
- 1–2 teaspoons toasted sesame oil
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- Red pepper flakes, pinch (optional, for heat)
To serve: Steamed rice or noodles, lime wedges (optional)
How to Make It
- Prep the chicken and broccoli. Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper.
Cut broccoli into bite-size florets. If using fresh broccoli, rinse and shake dry.
- Whisk the sauce. In a bowl, stir together soy sauce, honey, rice vinegar, mirin (if using), water or broth, sesame oil, garlic, ginger, and a pinch of red pepper flakes. In a small cup, mix cornstarch with equal water to make a slurry.
Set both aside.
- Blanch or steam the broccoli (optional but recommended). For bright, crisp-tender broccoli, steam or blanch for 1–2 minutes until just tender, then drain. This keeps the stir-fry quick and prevents overcooking.
- Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add half the chicken in an even layer.
Don’t move it for 2 minutes to get color, then stir and cook until mostly cooked through, 4–5 minutes total. Transfer to a plate. Repeat with remaining oil and chicken.
- Bring it together. Return all chicken to the pan.
Add the broccoli. Give the sauce a quick whisk and pour it into the skillet. Bring to a simmer over medium heat.
- Thicken the sauce. Once bubbling, stir in the cornstarch slurry.
Cook 1–2 minutes, stirring, until the sauce turns glossy and thick enough to coat a spoon. If it gets too thick, splash in a tablespoon of water.
- Taste and adjust. Add more honey for sweetness, soy sauce for salt, or vinegar for brightness. A few drops of sesame oil at the end deepen the flavor.
- Serve. Spoon over hot rice or toss with noodles.
Top with sliced green onions and sesame seeds. Add lime wedges if you like a citrus pop.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water, or microwave in 30-second bursts, stirring between.
- Freezer: Cool completely, then freeze up to 2 months.
Thaw overnight in the fridge before reheating. The sauce may loosen a bit—re-thicken with a tiny cornstarch slurry if needed.
- Meal prep tip: Pack with rice in separate compartments so the rice doesn’t get soggy.
Benefits of This Recipe
- Protein and fiber: Chicken provides lean protein, while broccoli adds fiber, vitamins C and K, and antioxidants.
- Balanced meal: Carbs from rice or noodles, protein from chicken, and veggies in one pan.
- Lower sodium option: Using low-sodium soy sauce keeps salt in check without losing flavor.
- Flexible and scalable: Easy to double for guests or halve for a quick solo dinner.
- Kid-friendly: Mild, slightly sweet sauce tends to be a hit with picky eaters.
Common Mistakes to Avoid
- Overcrowding the pan: Crowded chicken steams instead of sears. Cook in batches for better browning.
- Skipping the cornstarch slurry: Adding dry cornstarch straight to the pan clumps.
Always mix with cold water first.
- Overcooking broccoli: Add it near the end and cook just until crisp-tender to keep color and crunch.
- Not drying the chicken: Wet chicken won’t brown. Pat dry with paper towels first.
- Too much heat at the end: A roaring boil can break the sauce. Simmer gently after adding the slurry.
Recipe Variations
- Beef or tofu: Swap chicken for thinly sliced flank steak (quick sear) or extra-firm tofu (press, cube, and sear until golden).
- Extra veggies: Add bell peppers, snap peas, mushrooms, or carrots.
Stir-fry in stages so nothing turns mushy.
- No refined sugar: Replace honey with pure maple syrup. Use coconut aminos for a slightly sweeter, lower-sodium base.
- Gluten-free: Use tamari and confirm your mirin is gluten-free. Cornstarch is naturally gluten-free.
- Spicy kick: Stir in sriracha or a sliced fresh chili.
Chili crisp as a topping also works great.
- Orange-teriyaki twist: Add 1–2 tablespoons orange juice and a little zest for a citrusy note.
- Sesame-forward: Toast 1–2 teaspoons sesame seeds in the pan first, then set aside and sprinkle on top to finish.
FAQ
Can I use frozen broccoli?
Yes. Thaw and pat it dry first so excess water doesn’t thin the sauce. If using straight from frozen, cook it briefly in the pan before adding the sauce to steam off moisture.
Is chicken breast okay instead of thighs?
Absolutely.
Breast cooks a little faster and can dry out if overdone, so keep the heat medium-high and pull it as soon as it’s just cooked through.
What can I use instead of cornstarch?
Arrowroot or tapioca starch works well. Use the same amount and make a slurry with cold water before adding. Sauces with arrowroot can look slightly more glossy.
How do I make it less sweet?
Reduce the honey to 1–2 tablespoons and add an extra teaspoon of rice vinegar.
You can also splash in more soy sauce for a saltier balance.
What if I don’t have fresh ginger?
Use 1/2 teaspoon ground ginger. It’s milder and a bit different, but still tasty. Add a little extra garlic to round it out.
How do I keep the chicken tender?
Cut evenly, don’t overcook, and sear in batches.
If you want extra insurance, toss the chicken with 1 teaspoon cornstarch and 1 teaspoon soy sauce before cooking (a quick velveting shortcut).
Can I make the sauce ahead?
Yes. Mix everything except the cornstarch slurry. Store up to 5 days in the fridge.
Whisk, heat, then add the slurry when cooking.
Final Thoughts
This Easy Teriyaki Chicken & Broccoli is a steady, no-stress dinner you’ll make again and again. It’s flexible, quick, and uses ingredients you probably already have. Keep the steps simple—sear well, don’t overcook the broccoli, and finish with a glossy sauce.
Serve it over rice or noodles, add a sprinkle of sesame seeds, and you’re set. Weeknight dinner, solved.
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