Easy Teriyaki Chicken and Broccoli (Ready in 30 Minutes!)

Teriyaki chicken and broccoli is a family-favorite weeknight dinner that’s faster than takeout and tastes absolutely incredible! With tender chicken cubes, crisp-tender broccoli, and a glossy homemade teriyaki sauce, this one-pan meal comes together in just 30 minutes.

Love More Chicken Recipes? Try My Chicken Sausage and Broccoli Orzo or this Chicken Spaghetti with Rotel next.

Why You’ll Love This Recipe

Tender chicken and crisp broccoli are tossed in a glossy, homemade teriyaki sauce that’s sweet, savory, and full of flavor. Quick to make and perfectly satisfying, it’s a go-to weeknight dinner. Serve it over rice or noodles for a complete, delicious meal.

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Ingredient List

Chicken/Broccoli:

• 1¼ pounds boneless, skinless chicken breasts, cut into cubes
• Salt and pepper to taste
• 1-2 tablespoons peanut oil (or olive oil)
• 3 cups broccoli florets, washed and patted dry

For the Sauce:

• ¾ cup chicken broth (cold or room temperature)
• 2 tablespoons cornstarch
• ¼ cup soy sauce
• 3 tablespoons mirin (see notes for substitutes)
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1½ tablespoons brown sugar
• 1 teaspoon hot sauce (Frank’s recommended)
• ½ teaspoon ground ginger
• ¼ teaspoon toasted sesame oil
• 3 cloves garlic, minced

Garnishes:

• Green onions, sliced
• Toasted sesame seeds
• Red pepper flakes (optional)

For Serving:

• 3 cups cooked rice (white rice, vegetable fried rice, cauliflower rice, or lettuce wraps)

Substitution Notes:

• Chicken: Boneless, skinless chicken thighs work beautifully and stay extra juicy!
• Oil: Vegetable oil, canola oil, or avocado oil are great alternatives to peanut oil
• Mirin: Can substitute with sake, sherry, dry white wine (pinot grigio, sauvignon blanc, or chardonnay), or non-alcoholic wine
• Broccoli: Frozen broccoli works too—just thaw and pat completely dry first

Why These Ingredients Work

Let me break down what makes this sauce so irresistible! The cornstarch creates that beautiful glossy coating that clings to every piece of chicken—it’s what gives you that restaurant-quality shine. Mirin is the secret ingredient that brings authentic teriyaki flavor with its subtle sweetness and depth. The combination of honey and brown sugar balances the saltiness of the soy sauce perfectly, while rice vinegar adds a gentle tang that keeps the sauce from being too sweet.

Here’s my favorite trick: that teaspoon of hot sauce isn’t there to make it spicy (I promise!). It’s a flavor enhancer that makes all the other ingredients pop. And the toasted sesame oil? Just a quarter teaspoon adds an incredible nutty aroma that makes the whole dish smell amazing. Garlic and ginger bring warmth and that classic Asian-inspired flavor profile we all crave.

The peanut oil has a high smoke point, which means you can get your chicken beautifully golden without burning. And cooking the broccoli right alongside the chicken means it picks up all those savory flavors while staying crisp-tender!

Essential Tools and Equipment

• Large skillet or wok (12-inch works perfectly)
• Silicone spatula (for scraping up those flavorful brown bits!)
• Sharp knife and cutting board (for cubing chicken and prepping veggies)
• Small mixing bowl (for the sauce)
• Whisk (to mix cornstarch smoothly into the broth)
• Paper towels (for patting chicken and broccoli dry)
• Measuring cups and spoons

How To Make Teriyaki Chicken and Broccoli

Step 1 – Make the Teriyaki Sauce

In a small bowl, whisk together the cold chicken broth and cornstarch until completely smooth with no lumps. This is important if the broth is warm, the cornstarch will activate too early! Add the soy sauce, mirin, rice vinegar, honey, brown sugar, hot sauce, ground ginger, sesame oil, and minced garlic. Whisk until everything is well combined. Set this aside in a cool place while you prep the chicken.

Step 2 – Prep the Chicken

Cut your chicken breasts into roughly 1-inch cubes for even cooking. Pat them completely dry with paper towels (this helps them get that gorgeous golden color!). Season generously with salt and pepper on all sides.

Step 3 – Cook Chicken and Broccoli Together

Heat 1-2 tablespoons of peanut oil in your large skillet over medium-high heat. You want it really hot—when the oil is glistening and shimmering, it’s ready! Add the chicken cubes and broccoli florets to the pan in a single layer if possible. Let them cook undisturbed for 3-4 minutes to develop that beautiful golden crust. Then flip everything over and cook for another 2-3 minutes until the chicken is cooked through and the broccoli is bright green and tender-crisp. Remove everything from the pan and set aside on a plate.

Step 4 – Thicken the Sauce

Pour your prepared sauce into the hot skillet. As it heats up, use your silicone spatula to scrape up all those delicious brown bits stuck to the bottom and sides of the pan—this is liquid gold for flavor! Bring the sauce to a boil, and watch as it transforms into a thick, glossy glaze. This happens fast, usually within 1-2 minutes, so don’t walk away!

Step 5 – Combine and Serve

Add your cooked chicken and broccoli back into the skillet with that gorgeous sauce. Toss everything together and let it heat through for about 1 minute so the chicken and broccoli get completely coated in that shiny glaze.

You Must Know

Don’t skip patting the chicken and broccoli dry! Any excess moisture will cause them to steam instead of getting that beautiful golden color. Trust me, this step makes a huge difference.

Use COLD chicken broth when mixing with cornstarch. If the broth is warm or hot, the cornstarch will activate and turn lumpy before you even start cooking. Room temperature is fine, but cold is better.

Personal Secret: I always make extra sauce and keep it in a jar in the fridge. It’s perfect for drizzling over grain bowls, stir-fried vegetables, or even as a marinade for grilled chicken throughout the week!

Pro Tips & Cooking Hacks

• For extra-crispy chicken: Make sure your pan is REALLY hot before adding the chicken, and don’t overcrowd the pan. Cook in batches if needed.
• Uniform cubes = even cooking: Try to cut your chicken into similar-sized pieces so they all finish cooking at the same time.
• Save time: Prep your sauce the night before and store it in the fridge. Just give it a good whisk before using.
• Restaurant-quality gloss: That gorgeous shine comes from the cornstarch. Don’t be tempted to add more thinking it will thicken faster—it can make the sauce gummy.
• Common mistake to avoid: Don’t let the sauce boil for too long or it will get TOO thick. Remove from heat as soon as it reaches the right consistency.

Flavor Variations / Suggestions

Spicy Teriyaki: Add 1-2 teaspoons of sriracha or increase the hot sauce to 1 tablespoon for a kick!

Pineapple Teriyaki: Toss in 1 cup of fresh pineapple chunks with the chicken and broccoli for a sweet-savory twist.

Veggie-Loaded: Add bell peppers, snap peas, carrots, or mushrooms along with the broccoli.

Citrus Twist: Add 1 teaspoon of orange zest and a tablespoon of fresh orange juice to the sauce for bright, citrusy notes.

Nutty Variation: Sprinkle with chopped cashews or peanuts instead of sesame seeds for extra crunch.

Ginger Lovers: Double the ground ginger or add 1 tablespoon of freshly grated ginger to the sauce for more zing!

Make-Ahead Options

Sauce Prep: The teriyaki sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Give it a good whisk before using.

Chicken Prep: Cut and season the chicken up to 24 hours in advance. Store covered in the refrigerator until ready to cook.

Meal Prep Friendly: This recipe is PERFECT for meal prep! Cook the full recipe, divide into 4 containers with rice, and refrigerate for up to 3 days. It reheats beautifully in the microwave (about 2-3 minutes on high).

Freezer-Friendly: The cooked dish freezes well for up to 3 months. Let it cool completely, then store in freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Recipe Notes & Baker’s Tips

• The sauce will thicken considerably as it cools, so if you’re meal prepping, you might want to keep it slightly thinner than you think it needs to be.
• If your sauce gets too thick, simply add a tablespoon or two of chicken broth to thin it out.
• Fresh broccoli gives the best texture, but frozen works in a pinch—just make sure it’s completely thawed and dried.
• For the best flavor, use low-sodium soy sauce and adjust the salt to your preference.
• The hot sauce truly doesn’t add heat—it just enhances all the other flavors. If you’re worried, start with ½ teaspoon.

Serving Suggestions

This teriyaki chicken is incredibly versatile! Here’s how I love to serve it:

• Classic Style: Over a big bowl of fluffy white jasmine rice or brown rice
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles
• Fun Presentation: In butter lettuce cups for a light, fresh meal
• With Sides: Pair it with vegetable fried rice, steamed edamame, or Asian cucumber salad
• Meal Bowl: Create a teriyaki bowl with rice, this chicken, sliced avocado, shredded carrots, and pickled ginger
• Extra Veggies: Serve alongside steamed bok choy or sautéed snap peas

Garnish Ideas: Don’t skip the garnishes! The green onions add freshness, the sesame seeds add nuttiness and crunch, and the red pepper flakes add a pop of color and optional heat.

How to Store Your Teriyaki Chicken and Broccoli

Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken as it sits, which is totally normal!

Freezer: This dish freezes beautifully! Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Label with the date so you remember when you made it.

Reheating Instructions:

• From Fridge: Microwave individual portions for 2-3 minutes on high, stirring halfway through. You can also reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce.
• From Frozen: Thaw overnight in the refrigerator, then reheat as directed above. In a hurry? Microwave on defrost for 5-7 minutes, then heat through on high.
• Pro tip: The sauce is thickest when freshly made and will thicken more upon storage. Add a tablespoon of water or broth when reheating to restore that glossy consistency.

Allergy Information

Common Allergens in This Recipe:

• Soy (in soy sauce)
• Sesame (in sesame oil and sesame seed garnish)

Substitution Suggestions:

• Soy-Free: Use coconut aminos or tamari as a soy sauce substitute (check that tamari is certified gluten-free if needed)
• Sesame-Free: Omit the toasted sesame oil and sesame seed garnish. You won’t get that nutty flavor, but the dish will still be delicious!
• Gluten-Free: Use gluten-free soy sauce or tamari
• Dairy-Free: This recipe is naturally dairy-free!
• Low-Sodium: Use low-sodium soy sauce and reduce the amount to ⅛ cup, adding more to taste if needed

Questions I Get Asked A Lot

My sauce didn’t thicken. What happened?

This usually means the sauce didn’t reach a full boil. Make sure your heat is high enough and let it come to a rolling boil—you’ll see big bubbles breaking the surface. The cornstarch needs that heat to activate properly. If it still won’t thicken, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce.

Can I make this without mirin?

Yes! While mirin gives authentic teriyaki flavor, you can substitute it with sake, dry white wine (like sauvignon blanc), or even a mix of 2 tablespoons rice vinegar plus 1 tablespoon sugar. The flavor will be slightly different but still delicious.

Can I add other vegetables?

Of course! Bell peppers, snap peas, carrots, mushrooms, and zucchini all work wonderfully. Just add them with the broccoli and adjust cooking time if needed—some veggies cook faster than others.

The sauce is too thick after storing. How do I fix it?

This is totally normal! Cornstarch-thickened sauces get thicker as they cool and sit. Just add a tablespoon or two of chicken broth or water when reheating and stir until you get the consistency you want.

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