Amazing 30-Min Teriyaki Chicken and Broccoli

When the weeknight rush hits and you need a dinner that’s as delicious as it is fast, my go-to is always this incredible Teriyaki Chicken and Broccoli. Seriously, this dish is a lifesaver! It’s got that perfect sweet and savory teriyaki hug with tender chicken and crisp broccoli that just *works*. I remember my mom making a version of this when I was little, and even though hers was a bit simpler, it always felt like such a treat. This recipe takes that nostalgic feeling and kicks it up with a homemade teriyaki sauce that’s miles better than any store-bought jar. Plus, it’s on the table in about 30 minutes, so you can get back to, well, whatever you need to get back to!

Why You’ll Love This Teriyaki Chicken and Broccoli Recipe

Honestly, this recipe is a weeknight dinner dream! You’ll love it because:

• It’s ridiculously quick – ready in about 30 minutes from start to finish!
• The homemade teriyaki sauce is packed with so much flavor, way better than bottled.
• It’s super versatile; you can easily swap in other veggies.
• It’s a healthy-ish meal that feels like a real treat.

Ingredients for Perfect Teriyaki Chicken and Broccoli

Gathering your ingredients is the first step to teriyaki perfection! Here’s what you’ll need to make this amazing Teriyaki Chicken and Broccoli dish:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 head broccoli, cut into florets
• 1/2 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Cooked rice, for serving

Step-by-Step Guide to Making Teriyaki Chicken and Broccoli

Alright, now for the fun part – making this deliciousness happen! It’s really straightforward, and honestly, watching that sauce come together is so satisfying. You’ll be amazed at how quickly you can whip up a restaurant-worthy meal right in your own kitchen. Just follow these simple steps and you’ll be digging into some amazing Teriyaki Chicken and Broccoli in no time. Trust me, it’s easier than you’d think! For even more teriyaki inspiration, you can check out my air fryer teriyaki chicken recipe too!

Preparing the Teriyaki Sauce

First things first, let’s get our flavor base ready! Grab a small bowl and whisk together the teriyaki sauce, that good old soy sauce, a little bit of honey for sweetness, fresh grated ginger for a kick, and your minced garlic. Give it a good whisk until everything is blended perfectly. This is where all that amazing teriyaki goodness comes from, so make sure it’s all mixed in!

Cooking the Chicken and Broccoli

Now, let’s get cooking! Heat up your vegetable oil in a big skillet or a wok over medium-high heat. You want it nice and hot before you add the chicken. Toss in your chicken pieces and cook them until they’re nicely browned on all sides – this gives them that yummy flavor and texture. Once the chicken is looking good, toss in your broccoli florets. Stir-fry them for about 3 to 5 minutes. You want them to be tender-crisp, still having a little bite, not mushy!

Combining and Finishing the Teriyaki Chicken and Broccoli

Okay, nearly there! Pour that beautiful teriyaki sauce mixture you made earlier right over the chicken and broccoli in the skillet. Stir everything around really well, making sure every single piece of chicken and broccoli is coated in that luscious sauce. Let it cook for another couple of minutes, just until the sauce has thickened up nicely. That’s it! You’ve just made yourself some incredible Teriyaki Chicken and Broccoli.

Tips for the Best Teriyaki Chicken and Broccoli

Okay, so this Teriyaki Chicken and Broccoli is pretty foolproof, but I’ve picked up a few little tricks over the years that just make it *chef’s kiss* perfect. First off, don’t skimp on the chicken thighs! They stay so much juicier and more tender than chicken breast. If you absolutely must use breast, just be extra careful not to overcook it, or it’ll get dry fast. Also, when you’re stir-frying the broccoli, make sure your pan is nice and hot! That’s how you get those lovely little browned bits and keep the broccoli vibrant and crisp-tender. And hey, if you love this kind of flavor, you HAVE to check out my sticky garlic chicken noodles sometime!

Ingredient Notes and Substitutions for Teriyaki Chicken and Broccoli

I get asked all the time about swapping things out, and that’s totally okay! For this teriyaki chicken and broccoli, chicken thighs are my favorite because they have a bit more fat, which means more flavor and they stay super moist. But if you’re not a thigh fan, chicken breast works too, just watch it closely so it doesn’t dry out! When it comes to veggies, broccoli is awesome, but feel free to throw in some colorful bell peppers, snap peas, or even some carrots if you’ve got them hanging around. It’s all about making it work for you!

Serving Suggestions for Your Teriyaki Chicken and Broccoli

Now that you’ve made this amazing Teriyaki Chicken and Broccoli, what do you serve it with? My absolute favorite is over a fluffy bed of garlic chicken fried rice – talk about a flavor explosion! Steamed jasmine rice or even some simple brown rice works perfectly too. If you’re feeling a bit different, some soba noodles or a light side salad could be lovely as well!

Frequently Asked Questions about Teriyaki Chicken and Broccoli

Got questions about making the best Teriyaki Chicken and Broccoli? I’ve got you covered! Here are some things people often ask:

Can I make the teriyaki sauce ahead of time?

Oh yes, absolutely! That’s one of the best parts. You can totally mix up the teriyaki sauce ingredients and keep them in an airtight container in the fridge for up to 3-4 days. This means when dinner time rolls around, all you have to do is cook the chicken and broccoli, pour in the sauce, and voilà – dinner is served! It makes weeknights even easier, trust me.

How do I store leftovers of this Teriyaki Chicken and Broccoli?

Leftovers are a gift, right? If you happen to have any (which is rare in my house!), just pop them into an airtight container and keep them in the refrigerator. They should be good for about 2-3 days. To reheat, I usually zap them in the microwave for a minute or two, or you can even give them a quick sauté in a skillet over medium heat if you want to bring back a little crispness.

Is this Teriyaki Chicken and Broccoli recipe spicy?

This particular recipe is more on the sweet and savory side, not really spicy. The ginger gives it a little warmth, but it’s not hot. If you *love* a bit of heat though, you’re in luck! Just add a pinch of red pepper flakes when you’re mixing the sauce ingredients. Start with a little and taste it – you can always add more!

Can I use chicken breast instead of thighs?

You sure can substitute chicken breast for the thighs if that’s what you have on hand or prefer. Just be a little extra careful not to overcook the chicken breast, because it can dry out pretty quickly. My tip? Cook it until it’s just done, then add the sauce and let it simmer briefly. Chicken thighs are just naturally more forgiving and stay super juicy!

Nutritional Information (Estimated)

Just a heads-up, the nutritional info below is an estimate. It can totally change depending on the brands you use and specific ingredients. This is for one serving of the Teriyaki Chicken and Broccoli over rice.

• Serving Size: 1 serving
• Calories: 350
• Protein: 30g
• Fat: 15g
• Carbohydrates: 20g
• Sugar: 15g
• Sodium: 1200mg

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