Description
This teriyaki chicken and broccoli recipe is a quick and delicious weeknight dinner that’s ready in just 30 minutes. Cubed chicken breast and fresh broccoli are cooked in one skillet, then coated in a homemade teriyaki sauce made with soy sauce, mirin, honey, and garlic. The result is a restaurant-quality meal that’s healthier and more flavorful than takeout. Perfect for busy families, meal prep, or anyone craving satisfying Asian-inspired cuisine.
Ingredients
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)
Instructions
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.
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.
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.
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!
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.
Notes
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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Stovetop, Stir-Fry
- Cuisine: Asian-Inspired