Easy Teriyaki Chicken with Broccoli
on Jun 23, 2021, Updated Jul 03, 2024
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Easy Teriyaki Chicken with Broccoli combines the love of a good teriyaki chicken with broccoli to create a dish that everyone loves! Made with ingredients that are really easy to hunt down, this recipe makes for a really comforting weeknight dinner!
This is not the first time teriyaki anything is making an appearance on the blog. Clearly, I love the flavor because I have some teriyaki chicken meal prep inspiration, teriyaki meatballs made in a slow cooker and a teriyaki shrimp. With this teriyaki chicken, obsession levels are hitting the ceiling!
Teriyaki chicken is originally a Japanese recipe where skin-on, boneless chicken thighs are cooked skin down in a hot pan without any oil. The fat renders in the pan from the skin and the result is super crispy skin and a juicy piece of chicken that’s absolutely incredible!! The sauce is poured on top or used to dip instead of everything stir fried together like this. An authentic teriyaki sauce uses soy sauce, sake, mirin and sugar where everything is combined in a sauce pan and simmered till thick. My problem is I don’t have two of those four ingredients and probably never will because I don’t make Japanese food so much at home, plus they are hard to find.
So I dumb the recipe down to find a flavor that’s more like takeout teriyaki chicken, but better. Because let’s be real. Its yum!
I love adding veggies to this recipe. They add so much color and flavor too. Broccoli and red bell peppers are two of my favorite stir fry veggies because they don’t water down completely, still remain crunchy and hold their shape if you use them right.
Unlike the japanese teriyaki chicken, the sauce for this recipe is made up of very simple ingredients.
Teriyaki Chicken Sauce
The teriyaki sauce is made up of reduced sodium soy sauce, rice vinegar, toasted sesame oil, sugar and garlic. Cornflour or cornstarch is used to thicken the sauce. This is a really simple sauce with ingredients you probably have in your pantry.
Breasts vs. Thighs for Teriyaki Chicken
Chicken thighs work best in this recipe because they don’t dry out while stir frying. However, if you prefer breasts, go ahead and use those. They are fantastic if you are eating this as soon as you make it, but they can get a little tough when you reheat the recipe.
That chicken 😍See how it shines when tossed in the sauce? I hope you love this recipe as much as I do!
More Asian Recipes:
- Crispy Tofu Broccoli Stir Fry
- Lemon Ginger Chicken Asparagus Stir Fry
- Crispy Sesame Tofu with Zucchini Noodles
- Chinese Hot and Sour Soup
- Asian Cauliflower Rice
- Shrimp Chow Mein
- Schezwan Fried Rice
Watch the Video
This recipe was first published on August 27, 2018 and then updated and republished on June 23, 2021 with changes to the recipe to improve it, new images and a step by step video
Easy Teriyaki Chicken with Broccoli
Ingredients
- 2 tablespoons Canola Oil
- 300 grams Chicken Thighs, boneless and skinless , cut into one inch pieces (Note 1)
- 1 teaspoon minced Garlic
- 1/2 cup Water
Teriyaki Sauce + Other Ingredients
- 1/4 cup Light Soy Sauce, low sodium
- 3 tablespoons Rice Vinegar
- 1/2 teaspoon Toasted Sesame Oil
- 2 tablespoons Sugar
- 1/2 teaspoon Cornflour, or Cornstarch
- 1 cup Broccoli Florets
- Toasted sesame seeds and green onion for topping
Instructions
- In a bowl whisk together soy sauce, rice vinegar, sesame oil, sugar and cornflour. Add two tablespoons of the sauce to the chicken and mix well. Set the chicken aside for 10 minutes to marinate. Reserve the remaining sauce for later.
- Heat oil in a pan or wok. Add the marinated chicken and cook on high heat for 2-3 minutes total, turning once the chicken pieces are brown to cook the other side too.
- Add garlic to the pan and stir fry for a few seconds. Then add the broccoli and cook for another minute. Add the sauce and stir fry till the sauce starts to thicken. Add the water and mix well. Toss to coat everything and cook the broccoli and chicken in the sauce for a minute or two. Serve hot topped with sesame seeds and green onions.
Video
Notes
- Use 2 skinless chicken breasts instead of chicken thighs.
- Cornstarch and cornflour are essentially the same thing, and they are used to thicken sauces. You can use either for this recipe, or use potato starch.
- You can add vegetables of your choice like zucchini, broccoli, mushroom, bell pepper, onions etc.,
- This dish can easily be made with readily available stir fry sauces as well. Directly use the packaged stir fry sauce in place of soy sauce, honey and rice vinegar. Add honey depending on your taste in accordance with the flavours of the stir fry sauce.
the sauce is just a no for me.
Hello Richa , thank you for this recipe . Would it be possible for you to share the brand of Seasame oil and sauces that’s you’ve used here . I’m sure it makes a lot of difference .
Hey Karen, there you go, I use Sprig Sesame oil and Lee Kum Lee light soy sauce and Blue elephant rice vinegar.
My husband and adult daughter loved this so it will go on the rotation list. It was surprisingly easy and quick to put together.
Thanks for your easy to follow recipes. Can sugar be replaced with honey in this recipe.
Salt not needed ?
Not really because the sauces have enough salt. But please taste and adjust the seasoning
Can I use apple cider in place of rice vinegar?
Yes you can
This was so good. I added onion and carrot. Will definitely make again.
Hi Richa,
Lovely recipe. Just wanted to know substitutes for rice vinegar, sesame and canola oil
I enjoy reading your recipes. Plan to start cooking them.
Thanks Batul. You can use any other type of vinegar to replace rice vinegar. There is no real substitute for sesame oil here because its flavour is so distinct. And canola oil can be substituted with any other neutral flavoured oil.