Name: Teriyaki Chicken and Broccoli
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: Chicken Breast: (1.5 lbs, boneless, skinless) – The lean protein powerhouse of our dish, providing a satisfying and healthy base. Chicken breast is versatile and absorbs the teriyaki marinade beautifully.; Broccoli Florets: (1 large head, or about 6 cups) – Our vibrant green vegetable, adding crucial fiber, vitamins, and a delightful crunch. Fresh broccoli is recommended for the best texture and flavor.; Soy Sauce: (½ cup, low sodium preferred) – The umami-rich foundation of our teriyaki sauce. Low sodium helps control the saltiness and allows other flavors to shine.; Mirin: (¼ cup) – Japanese sweet rice wine, adding a subtle sweetness and depth of flavor to the sauce. Mirin is key to achieving that authentic teriyaki taste.; Sake (or Dry Sherry): (¼ cup) – Another Japanese rice wine (or a good substitute), contributing complexity and aroma to the sauce. Dry sherry can be used if sake is unavailable.; Brown Sugar: (¼ cup, packed) – Adding sweetness and caramelization to the teriyaki sauce, balancing the savory soy sauce and creating a glossy glaze.; Garlic: (2 cloves, minced) – Aromatic and pungent, garlic infuses the dish with warmth and savory notes, enhancing the overall flavor profile.; Ginger: (1 tablespoon, grated fresh) – Zesty and fragrant, fresh ginger adds a characteristic Asian flavor, complementing the garlic and other sauce components.; Cornstarch: (1 tablespoon) – Our thickening agent, ensuring the teriyaki sauce coats the chicken and broccoli beautifully, creating that signature glossy glaze.; Water: (2 tablespoons) – Used to create a cornstarch slurry, preventing lumps and ensuring smooth sauce thickening.; Sesame Oil: (1 tablespoon) – Nutty and aromatic, sesame oil adds a final layer of flavor and richness, especially when used for cooking and drizzling at the end.; Vegetable Oil: (2 tablespoons) – Neutral cooking oil for searing the chicken and stir-frying the broccoli, providing a clean base for cooking without overpowering flavors.; Sesame Seeds (optional): (For garnish) – Adding a visual appeal and a subtle nutty crunch, sesame seeds are a perfect finishing touch.; Green Onions (optional): (For garnish, thinly sliced) – Fresh and vibrant, green onions provide a pop of color and a mild oniony flavor, enhancing the dish’s presentation and freshness.

Ingredients

To bring this flavorful Teriyaki Chicken and Broccoli to life, you’ll need a handful of readily available ingredients. Let’s break down what you’ll need and why each component is essential:

Chicken Breast: (1.5 lbs, boneless, skinless) – The lean protein powerhouse of our dish, providing a satisfying and healthy base. Chicken breast is versatile and absorbs the teriyaki marinade beautifully.
Broccoli Florets: (1 large head, or about 6 cups) – Our vibrant green vegetable, adding crucial fiber, vitamins, and a delightful crunch. Fresh broccoli is recommended for the best texture and flavor.
Soy Sauce: (½ cup, low sodium preferred) – The umami-rich foundation of our teriyaki sauce. Low sodium helps control the saltiness and allows other flavors to shine.
Mirin: (¼ cup) – Japanese sweet rice wine, adding a subtle sweetness and depth of flavor to the sauce. Mirin is key to achieving that authentic teriyaki taste.
Sake (or Dry Sherry): (¼ cup) – Another Japanese rice wine (or a good substitute), contributing complexity and aroma to the sauce. Dry sherry can be used if sake is unavailable.
Brown Sugar: (¼ cup, packed) – Adding sweetness and caramelization to the teriyaki sauce, balancing the savory soy sauce and creating a glossy glaze.
Garlic: (2 cloves, minced) – Aromatic and pungent, garlic infuses the dish with warmth and savory notes, enhancing the overall flavor profile.
Ginger: (1 tablespoon, grated fresh) – Zesty and fragrant, fresh ginger adds a characteristic Asian flavor, complementing the garlic and other sauce components.
Cornstarch: (1 tablespoon) – Our thickening agent, ensuring the teriyaki sauce coats the chicken and broccoli beautifully, creating that signature glossy glaze.
Water: (2 tablespoons) – Used to create a cornstarch slurry, preventing lumps and ensuring smooth sauce thickening.
Sesame Oil: (1 tablespoon) – Nutty and aromatic, sesame oil adds a final layer of flavor and richness, especially when used for cooking and drizzling at the end.
Vegetable Oil: (2 tablespoons) – Neutral cooking oil for searing the chicken and stir-frying the broccoli, providing a clean base for cooking without overpowering flavors.
Sesame Seeds (optional): (For garnish) – Adding a visual appeal and a subtle nutty crunch, sesame seeds are a perfect finishing touch.
Green Onions (optional): (For garnish, thinly sliced) – Fresh and vibrant, green onions provide a pop of color and a mild oniony flavor, enhancing the dish’s presentation and freshness.

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Instructions

Follow these simple steps to create a restaurant-quality Teriyaki Chicken and Broccoli right in your own kitchen:

Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized pieces, about 1-inch cubes. This ensures even cooking and faster marinating. Place the chicken pieces in a medium-sized bowl.
Marinate the Chicken: In a separate bowl, whisk together the soy sauce, mirin, sake (or dry sherry), brown sugar, minced garlic, and grated ginger. Pour this flavorful teriyaki marinade over the chicken pieces, ensuring they are well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours for even deeper flavor penetration. The longer the chicken marinates, the more flavorful and tender it will become.
Prep the Broccoli: While the chicken is marinating, prepare the broccoli. Wash the broccoli head thoroughly and cut it into bite-sized florets. Ensure the florets are roughly the same size for even cooking. You can also blanch the broccoli briefly in boiling water for 2-3 minutes, then immediately plunge it into ice water to stop the cooking process and retain its vibrant green color and crispness. This step is optional but highly recommended for perfectly tender-crisp broccoli.
Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth and there are no lumps. This cornstarch slurry will be used to thicken the teriyaki sauce later. Set aside.
Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken pieces (remove them from the marinade and let excess marinade drip off slightly). Sear the chicken in batches, if necessary, to avoid overcrowding the pan. Cook the chicken until it is browned on all sides and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the skillet and set aside.
Stir-Fry the Broccoli: In the same skillet or wok, add a little more vegetable oil if needed. Add the broccoli florets to the skillet and stir-fry over medium-high heat for 3-5 minutes, or until they are tender-crisp and bright green. If you blanched the broccoli beforehand, you’ll only need to stir-fry it for a shorter time, about 2-3 minutes, just to heat it through and give it a slight char.
Make the Teriyaki Sauce: Pour the remaining teriyaki marinade from the chicken bowl into the skillet with the broccoli. Bring the marinade to a simmer over medium heat, scraping up any browned bits from the bottom of the pan – these browned bits add extra flavor! Pour in the cornstarch slurry and stir continuously. Cook the sauce for 1-2 minutes, or until it thickens into a glossy glaze.
Combine Chicken and Broccoli: Add the cooked chicken back into the skillet with the thickened teriyaki sauce and broccoli. Toss everything together to ensure the chicken and broccoli are evenly coated in the luscious teriyaki glaze. Cook for another 1-2 minutes, allowing the flavors to meld together.
Finish and Serve: Remove the Teriyaki Chicken and Broccoli from the heat and stir in the sesame oil. This final touch of sesame oil adds a wonderful aroma and richness. Garnish with sesame seeds and thinly sliced green onions, if desired. Serve immediately over steamed rice, quinoa, noodles, or your favorite grain.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: one normal portion
Calories: 550
Fiber: 7
Protein: 50