Teriyaki Chicken and broccoli

Here’s a simple and delicious Teriyaki Chicken and Broccoli recipe — perfect for a quick weeknight dinner! 🍱

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🥢 Teriyaki Chicken and Broccoli

Ingredients

For the sauce:

• 1/3 cup soy sauce (low sodium if preferred)

• 1/4 cup water

• 3 tbsp brown sugar or honey

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp sesame oil (optional for flavor)

• 2 tsp minced garlic

• 1 tsp minced ginger (fresh or powdered)

• 2 tsp cornstarch + 2 tbsp water (for thickening)

For the stir-fry:

• 1 lb (450 g) chicken breast or thighs, thinly sliced

• 2 cups broccoli florets (fresh or frozen)

• 1 tbsp vegetable oil (or sesame oil)

• Salt and pepper, to taste

• Sesame seeds and green onions, for garnish (optional)

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Instructions

1. Make the Sauce

   • In a small bowl, whisk together soy sauce, water, brown sugar, vinegar, sesame oil, garlic, and ginger.

   • In a separate bowl, mix cornstarch with water and set aside.

2. Cook the Chicken

   • Heat oil in a large skillet or wok over medium-high heat.

   • Add chicken, season lightly with salt and pepper, and cook until golden brown (about 5–7 minutes).

   • Remove chicken and set aside.

3. Cook the Broccoli

   • In the same pan, add a splash of water and the broccoli.

   • Steam for 2–3 minutes until bright green and just tender.

4. Combine & Thicken

   • Return the chicken to the pan.

   • Pour in the sauce and bring to a simmer.

   • Stir in the cornstarch slurry and cook until the sauce thickens (1–2 minutes).

5. Serve

   • Sprinkle with sesame seeds and chopped green onions if desired.

   • Serve over steamed rice or noodles.

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Would you like me to make it high-protein, low-carb, or meal prep–friendly? I can adjust the recipe.