Teriyaki Chicken & Broccoli

I used to think making good teriyaki chicken & broccoli required a culinary degree and a magic wand. I was wrong. Most recipes are either bland cardboard or sugar bombs disguised as dinner.

The truth is, you’re being sold a lie by complicated food blogs. This isn’t a fancy dish. It’s a weeknight warrior, a meal prep MVP, and your new best friend.

My version of teriyaki chicken & broccoli is the one you’ll actually make on a Tuesday. It’s fast, flavorful, and doesn’t require a trip to a specialty store. Forget the takeout menu.

You’ve got this.

This isn’t just another stir-fry. This is the dinner that saves you from another sad desk salad or overpriced delivery. Remember that one perfect bite from your favorite hibachi place?

That’s the feeling we’re chasing. The secret isn’t a secret ingredient; it’s a method. We get the pan screaming hot for a proper sear on the chicken, and we don’t steam the broccoli into mush.

The sauce clings to every piece without being gloppy. It’s the perfect balance of savory, sweet, and umami. Why settle for mediocre when you can have magnificent in under 30 minutes?

Jump to Recipe

Ingredients

Gather your squad.

This list is short, sweet, and probably already in your kitchen. The only thing that might be new is mirin, a sweet rice wine, but I promise it’s worth it for that authentic teriyaki flavor. If you can’t find it, a tiny pinch of extra sugar works in a pinch.

No judgment here.

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large head of broccoli, cut into florets
2 tablespoons avocado oil or vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/4 cup mirin
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Sesame seeds and sliced green onions for garnish

Step-by-Step Instructions

Prep your sauce. In a small bowl, whisk together the soy sauce, mirin, brown sugar, and rice vinegar. This is your flavor bomb.Taste it and do a little happy dance.
Cook the chicken. Pat your chicken pieces completely dry—this is non-negotiable for a good sear. Heat oil in a large skillet or wok over medium-high heat.Add the chicken in a single layer and cook until golden brown on all sides. Don’t crowd the pan, or you’ll steam it. We’re building flavor here.
Sauté the aromatics.Push the chicken to one side of the pan. Add the garlic and ginger to the empty space and cook for just 30 seconds until fragrant. This wakes up their oils and makes your whole kitchen smell incredible.
Add the broccoli and sauce.Add the broccoli florets to the pan and pour the teriyaki sauce over everything. Give it a good stir to combine. Let it come to a simmer.
Thicken the sauce.Once simmering, add the cornstarch slurry (the cornstarch and water mixture). Stir constantly. Watch in amazement as the sauce transforms from thin and watery to glossy and perfect in about a minute.
Finish and serve.Once the sauce has thickened and the broccoli is tender-crisp, remove it from the heat. Garnish with sesame seeds and green onions. Serve immediately over a bed of fluffy white rice or cauliflower rice.

Storage Instructions

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This meal is a champion for meal prep.

Let it cool completely before storing. In the fridge, it will stay fresh in an airtight container for up to 4 days. For the freezer, portion it into freezer-safe bags or containers.

It will keep its quality for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, adding a splash of water if the sauce needs loosening.

Why You’ll Love This Teriyaki Chicken & Broccoli

It’s Faster Than Takeout. Seriously, from fridge to table in under 30 minutes. You save money and you know exactly what’s in your food.
It’s a Crowd-Pleaser. Picky kids, hungry partners, last-minute guests—this dish makes everyone happy.It’s the ultimate easy dinner recipe for busy families.
It’s Surprisingly Healthy. By making the sauce yourself, you control the sugar and sodium. Packed with protein and veggies, it’s a balanced meal that actually satisfies.

Common Mistakes to Avoid

Using chicken breasts instead of thighs. Thighs are more forgiving and stay juicier during the high-heat stir-fry process. Breasts can dry out in a heartbeat.
Adding the cornstarch directly to the sauce. You will get lumps.I promise. Always mix it with cold water first to create a smooth slurry.
Overcooking the broccoli. We want tender-crisp, not soggy and sad. It should still have a bit of a bite when you serve it.
Crowding the pan with chicken. This is the number one reason your food steams instead of sears.Cook in batches if you have to. Patience is a virtue, especially with teriyaki chicken.

Alternatives and Variations

This recipe is your canvas. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

To make it vegan, swap the chicken for extra-firm tofu or chickpeas. Not a fan of broccoli? Swap it for snap peas, bell peppers, or carrots.

Feel free to add a sprinkle of red pepper flakes if you like a little heat. The basic teriyaki sauce formula is your new best friend.

Can I freeze this?

Absolutely! This dish freezes exceptionally well.

Just make sure it’s completely cool before portioning it into freezer-safe containers to avoid freezer burn.

What’s the best substitute for mirin?

If you can’t find mirin, a combination of 1/4 cup dry white wine or sherry with an extra half teaspoon of sugar is a good stand-in. In a real pinch, just use a little extra chicken broth.

How long does it stay fresh?

When stored properly in the refrigerator, your teriyaki chicken and broccoli will be delicious for up to 4 days. The broccoli may soften a bit, but the flavors will still be fantastic.

Is this kid-friendly?

This is one of the most kid-approved meals in my rotation.

The sweet and savory sauce is usually a huge hit. IMO, it’s a great way to get them to eat their greens!

Can I prep it ahead of time?

Yes! You can chop the chicken and broccoli and make the sauce up to 2 days in advance.

Keep them in separate containers in the fridge. When dinner time hits, just cook everything together—it cuts the active cooking time in half.