I cracked the secret to restaurant-style teriyaki chicken with healthy broccoli and a pantry-friendly sauce that puts a takeout-worthy bowl on the table in 20 minutes, no extra shopping required.
I am obsessed with this restaurant-style teriyaki chicken and broccoli because it hits every crave with zero fuss. I love the way caramelized chicken thighs tuck into glossy sauce beside bright broccoli florets, spoonful after spoonful of sticky, salty-sweet bliss.
But what gets me is the contrast, the tender meat against the snap of veggies, the way the sauce clings and makes every bite sing. I make this when I want takeout without the guilt or wait.
Quick, bold, and entirely satisfying. Nightly standby.
Never boring. Always on repeat in my kitchen.
I crave it still even after long days.
Ingredients
- Chicken thighs: juicy protein, forgiving and super flavorful when it soaks up sauce.
- Broccoli: crunchy green that keeps things fresh and a little healthy, honestly.
- Vegetable oil: neutral frying oil so nothing tastes weird, and it crisps.
- Garlic: punchy aroma, makes the dish smell like dinner’s actually happening.
- Ginger: bright warmth, it cuts the soy and feels slightly fancy.
- Soy sauce: salty backbone, it’s where much of the savory comes from.
- Brown sugar: caramel sweetness, balances the salty and makes things sticky.
- Honey: adds glossy sweetness and smooths out the sauce, basically.
- Mirin or rice vinegar: a tiny tang that keeps it from tasting flat.
- Water: thins the sauce so it coats without turning into syrup.
- Cornstarch: thickens that sauce so it clings to chicken and broccoli.
- Toasted sesame oil: nutty finish, use sparingly because it’s potent.
- Green onions: fresh bite and color, it brightens every forkful.
- Sesame seeds: toasty little crunch, they make it look like you tried.
- Cooked rice: plain, comforting base that soaks up all that sauce.
- Salt and pepper: classic seasoning, adjust so it’s not bland.
- Red pepper flakes: optional heat, tiny kick that wakes your tastebuds up.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (you can use breasts if you want)
- 1 large head broccoli, cut into florets (about 4 cups)
- 2 tbsp vegetable oil or neutral oil for frying
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
- 1/3 cup low sodium soy sauce
- 2 tbsp brown sugar, packed
- 1 tbsp honey (optional but makes it better)
- 1 tbsp mirin or rice vinegar
- 1/3 cup water (for the sauce)
- 1 tbsp cornstarch (to thicken the sauce)
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted (for garnish)
- Cooked white or brown rice, about 4 cups cooked, for serving
- Salt and black pepper, to taste
- Pinch of red pepper flakes, optional for a little heat
How to Make this
1. Pat the chicken dry, season with salt and pepper, then cut into 1 inch pieces; if you prefer breasts thats fine but thighs stay juicier.
2. Mix the sauce: whisk together soy sauce, brown sugar, honey, mirin or rice vinegar, water, minced garlic, grated ginger, and a pinch of red pepper flakes if you want heat.
3. Make a cornstarch slurry by stirring the cornstarch into 1 or 2 tablespoons of cold water until smooth and set aside.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer (cook in batches if needed) and sear until browned and cooked through, about 4 to 6 minutes. Transfer chicken to a plate.
5. Add the remaining 1 tablespoon oil to the pan, toss in the broccoli florets and stir fry for 2 to 3 minutes until bright green and just tender. If the pan gets dry add a splash of water and cover for 1 minute to steam.
6. Return the chicken to the pan with the broccoli, pour in the prepared sauce and bring to a simmer so flavors combine, about 1 to 2 minutes.
7. Stir in the cornstarch slurry and simmer gently until sauce thickens and coats the chicken and broccoli, about 30 to 60 seconds. Remove from heat and stir in the toasted sesame oil.
8. Taste and adjust seasoning with salt, pepper or more soy if needed. If the sauce is too thick add a tablespoon of water to loosen.
9. Serve the teriyaki chicken and broccoli over 4 cups cooked white or brown rice, sprinkle with sliced green onions and toasted sesame seeds for garnish.
10. Leftovers reheat great; store in an airtight container up to 3 days. Tip: to toast sesame seeds quickly heat them in a dry skillet over medium heat, shake the pan until they smell nutty and turn golden.
Equipment Needed
1. Chef’s knife and cutting board — for trimming and cutting the chicken and broccoli
2. Large skillet or wok — roomy enough to sear chicken and stir fry the broccoli
3. Tongs or a slotted spatula — for turning and moving the chicken pieces
4. Mixing bowls (one medium, one small) — one to whisk the sauce, one to hold the chicken or slurry
5. Whisk or fork — to mix the sauce smoothly
6. Measuring cups and spoons — for soy, sugar, cornstarch and other ingredients
7. Small bowl or cup for the cornstarch slurry — easy to stir and pour in
8. Rice cooker or saucepan for rice, plus a serving spoon — for the cooked rice to serve with the dish
FAQ
Teriyaki Chicken And Broccoli Recipe Substitutions and Variations
- 1 1/2 lb boneless skinless chicken thighs: can swap for boneless chicken breasts (same cook time if cut small), firm tofu (press and pan-fry for texture), or turkey cutlets if you want something leaner.
- 1 large head broccoli: use cauliflower florets, snap peas, or trimmed green beans instead — all hold up well to stir-fry and soak up the sauce.
- 1/3 cup low sodium soy sauce: replace with tamari for gluten free, coconut aminos for a slightly sweeter and less salty option, or regular soy sauce if you don’t have low sodium.
- 1 tbsp cornstarch: substitute arrowroot powder for a clearer glossy sauce, potato starch for similar thickening, or 1 1/2 tsp all-purpose flour mixed with a little water if you’re in a pinch.
Pro Tips
1. Sear the chicken in a really hot pan so you get brown bits on the bottom, then don’t crowd the pan or the chicken will steam not brown. If you have to, cook in two batches. Those browned bits make the sauce taste way better.
2. Don’t overcook the broccoli. Toss it in the hot pan just until it’s bright green and still a little crunchy. If your pan dries out, splash a tablespoon of water and cover for 30–60 seconds to steam it, then uncover and finish. Overcooked broccoli turns mushy and bland.
3. Make the cornstarch slurry ahead and add it slowly while simmering so you can control thickness. Stir it into a little cold water first, then whisk into the sauce. If it gets too thick, add a tablespoon or two of water, not more soy sauce, or it’ll be too salty.
4. Taste as you go. The sauce can swing sweet, salty, or flat depending on your soy, sugar and honey. Add a squeeze of rice vinegar or more mirin if it tastes too sweet, or a pinch more brown sugar if it needs balance. Finish with sesame oil and green onions right at the end so the flavors stay fresh.
Teriyaki Chicken And Broccoli Recipe
I cracked the secret to restaurant-style teriyaki chicken with healthy broccoli and a pantry-friendly sauce that puts a takeout-worthy bowl on the table in 20 minutes, no extra shopping required.
4
servings
766
kcal
Equipment: 1. Chef’s knife and cutting board — for trimming and cutting the chicken and broccoli
2. Large skillet or wok — roomy enough to sear chicken and stir fry the broccoli
3. Tongs or a slotted spatula — for turning and moving the chicken pieces
4. Mixing bowls (one medium, one small) — one to whisk the sauce, one to hold the chicken or slurry
5. Whisk or fork — to mix the sauce smoothly
6. Measuring cups and spoons — for soy, sugar, cornstarch and other ingredients
7. Small bowl or cup for the cornstarch slurry — easy to stir and pour in
8. Rice cooker or saucepan for rice, plus a serving spoon — for the cooked rice to serve with the dish
Ingredients
-
1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (you can use breasts if you want)
-
1 large head broccoli, cut into florets (about 4 cups)
-
2 tbsp vegetable oil or neutral oil for frying
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
-
1/3 cup low sodium soy sauce
-
2 tbsp brown sugar, packed
-
1 tbsp honey (optional but makes it better)
-
1 tbsp mirin or rice vinegar
-
1/3 cup water (for the sauce)
-
1 tbsp cornstarch (to thicken the sauce)
-
1 tsp toasted sesame oil
-
2 green onions, thinly sliced
-
1 tbsp sesame seeds, toasted (for garnish)
-
Cooked white or brown rice, about 4 cups cooked, for serving
-
Salt and black pepper, to taste
-
Pinch of red pepper flakes, optional for a little heat
Directions
- Pat the chicken dry, season with salt and pepper, then cut into 1 inch pieces; if you prefer breasts thats fine but thighs stay juicier.
- Mix the sauce: whisk together soy sauce, brown sugar, honey, mirin or rice vinegar, water, minced garlic, grated ginger, and a pinch of red pepper flakes if you want heat.
- Make a cornstarch slurry by stirring the cornstarch into 1 or 2 tablespoons of cold water until smooth and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer (cook in batches if needed) and sear until browned and cooked through, about 4 to 6 minutes. Transfer chicken to a plate.
- Add the remaining 1 tablespoon oil to the pan, toss in the broccoli florets and stir fry for 2 to 3 minutes until bright green and just tender. If the pan gets dry add a splash of water and cover for 1 minute to steam.
- Return the chicken to the pan with the broccoli, pour in the prepared sauce and bring to a simmer so flavors combine, about 1 to 2 minutes.
- Stir in the cornstarch slurry and simmer gently until sauce thickens and coats the chicken and broccoli, about 30 to 60 seconds. Remove from heat and stir in the toasted sesame oil.
- Taste and adjust seasoning with salt, pepper or more soy if needed. If the sauce is too thick add a tablespoon of water to loosen.
- Serve the teriyaki chicken and broccoli over 4 cups cooked white or brown rice, sprinkle with sliced green onions and toasted sesame seeds for garnish.
- Leftovers reheat great; store in an airtight container up to 3 days. Tip: to toast sesame seeds quickly heat them in a dry skillet over medium heat, shake the pan until they smell nutty and turn golden.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 465g
- Total number of serves: 4
- Calories: 766kcal
- Fat: 28.8g
- Saturated Fat: 6.8g
- Trans Fat: 0.2g
- Polyunsaturated: 7.5g
- Monounsaturated: 11.3g
- Cholesterol: 187mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 73g
- Fiber: 3g
- Sugar: 11.5g
- Protein: 50g
- Vitamin A: 1000IU
- Vitamin C: 67mg
- Calcium: 65mg
- Iron: 3.4mg