Go Back
–+ servings
teriyaki chicken and broccoli served over white rice in white bowl with chopsticks.
Print Recipe
5 from 2 votes

Teriyaki Chicken and Broccoli

This mouthwatering Teriyaki Chicken and Broccoli offers a delicious balance of savory and fresh elements, perfect for a satisfying meal any day of the week and it’s ready in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Main Course
Cuisine: Asian
Diet: Low Fat, Low Lactose
Servings: 4
Calories: 450kcal
Author: Courtney Paige

Equipment

  • skillet
  • steamer basket
  • Knife
  • Cutting Board
  • Whisk
  • Mixing Bowl

Ingredients

  • 2 large chicken breasts pounded and cut into 1" cubes
  • 2 heads broccoli
  • ½ cup water
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 tbsp green onions diced
  • 2 cups cooked rice for serving

Teriyaki Sauce

  • ⅓ cup soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp tapioca flour
  • 3 garlic cloves
  • 1 tsp sesame seeds
  • pinch red pepper flakes

Instructions

  • Heat your large skillet to medium heat. Once hot, place the broccoli florets in a steamer basket and pour over a half cup of water. Cover with a lid for 5-7 minutes or until broccoli is steamed (if you don’t have an our place pan, any pot with a steamer basket will do).
    broccoli added to steamer basket of our place pan.
  • Once the broccoli is fork tender, remove the steamer tray from the pan. Most of the water should evaporate, but discard any remaining.
  • Drizzle olive oil onto the hot skillet. Add the cubed chicken breast and stir. Cook for 6-8 minutes, covered. Stir 2-3x to avoid burning.
  • While the chicken is cooking, whisk together the teriyaki sauce ingredients in a small bowl until it's combined.
    teriyaki dressing in glass measuring cup.
  • Turn the heat to medium-low. Pour the teriyaki sauce into the skillet with the almost cooked chicken and stir everything together. Let the sauce thicken then stir in the broccoli.
    broccoli added to pan with chicken and teriyaki sauce.
  • Once everything is warmed, serve over a bed of warm white rice, top with sesame seeds, chopped green onions and enjoy!

Notes

When the chicken is 150°F (not fully cooked), add the sauce. It will continue to cook while it’s in the pan. This is to avoid drying out the meat.
Store in the fridge in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 57g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1360mg | Potassium: 1117mg | Fiber: 9g | Sugar: 18g