Teriyaki Chicken and Broccoli
Teriyaki chicken and broccoli bowls with juicy chicken and crisp-tender broccoli in a sticky homemade teriyaki sauce over rice.
Servings: 4 servings
Ingredients
- 1 1/2 lbs chicken breasts boneless, skinless, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil or other high-heat oil
- 1 large head broccoli cut into florets, about 4 cups
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- cooked rice for serving
- 1 green onion sliced, for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Mix the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, and cornstarch until smooth. Set aside.
- Steam the broccoli: Heat the oil in a large skillet over medium-high heat. Add the broccoli and a splash of water, cover, and cook for 3-4 minutes until crisp-tender. Transfer to a plate.
- Cook the chicken: Season the chicken with the salt and pepper. Add it to the same skillet and cook for 6-7 minutes, stirring occasionally, until browned and cooked through to 165°F.
- Add the sauce: Give the sauce a quick whisk, since the cornstarch settles, and pour it into the skillet with the chicken. Cook for 2-3 minutes, stirring, until the sauce thickens into a glossy glaze.
- Combine: Return the broccoli to the pan and toss to coat everything in the sauce, cooking for another minute until heated through.
- Build the bowls: Spoon over bowls of cooked rice, then top with sliced green onion and sesame seeds.
Notes
Cook the chicken to an internal temperature of 165°F. Thicken the homemade teriyaki with a cornstarch slurry and whisk it right before adding, so it turns glossy and clings instead of staying watery.