Teriyaki Chicken with Broccoli
A quick and delightful dish featuring tender chicken and vibrant broccoli, coated in a sticky, sweet teriyaki sauce.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, diced Thighs can be used for a juicier texture.
- 2 cups fresh broccoli florets Fresh is preferred, but frozen works in a pinch.
- 1/4 cup teriyaki sauce Opt for low-sodium or homemade.
- 2 tablespoons soy sauce Tamari can be used for a gluten-free option.
- 1 tablespoon olive oil Sesame oil can add a nutty flavor.
- 1 clove garlic, minced Fresh garlic is best.
- 1 teaspoon ginger, minced Fresh is preferred over powdered.
- To taste salt and pepper Customize to your liking.
- Cooked rice for serving White, brown, or cauliflower rice works.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in minced garlic and ginger; cook until fragrant, about 1-2 minutes.
- Add broccoli florets and cook until tender but still crunchy, about 5 minutes.
- Pour in teriyaki sauce and soy sauce; stir to coat evenly.
- Season with salt and pepper to taste.
- Serve over cooked rice.
Notes
For serving, drizzle extra teriyaki sauce on top and garnish with sesame seeds or sliced green onions. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.