Easy Teriyaki Chicken with Broccoli
This Easy Teriyaki Chicken with Broccoli will quickly become a family favorite. In this one-pan recipe, juicy chicken and tender broccoli florets are coated with a rich teriyaki sauce for an easy and delicious meal that’s great for busy weeknights. With minimal ingredients (we take some help from the store with store-bought teriyaki sauce) and simple steps, you can have a delicious teriyaki chicken dinner the whole family will love!
If you need more delicious, easy Asian-inspired meals, try my Ground Beef with Broccoli, Ground Beef with Veggies, or this flavorful Thai Basil Pork!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Easy Teriyaki Chicken with Broccoli:
INGREDIENT NOTES
Chicken – Boneless skinless chicken breast is ideal, cut into even small bite-size pieces. You’ll need about one pound or roughly two boneless chicken breasts.
Broccoli – A few cups of fresh broccoli florets is all you’ll need. You can use store-bought bagged broccoli or cut it up yourself.
Ginger root – Fresh is best!
Garlic – Don’t be tempted to use garlic powder. Freshly minced garlic is unbeatable in this homemade chicken teriyaki recipe. Check out my favorite garlic chopper!
Teriyaki sauce – You can use your own homemade teriyaki sauce or pick up your favorite brand at the grocery store to keep this easy recipe simple. I recommend using a good quality teriyaki sauce like Soy Vay’s Veri Teriyaki. It’s easily accessible at most large chain grocery stores. Look for a thicker sauce, if possible.
HOW TO MAKE EASY TERIYAKI CHICKEN WITH BROCCOLI: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: First, start by marinating the chicken in the teriyaki sauce. In a small bowl, add chicken and 1/4 cup of teriyaki sauce. Stir to coat and let marinate for 15-30 minutes. If you’re in a rush, cut this time in half.
Step 2: Heat a large nonstick skillet over medium-high heat and add the cooking oil. When the oil is hot, add the chicken pieces in a single layer and fry until the chicken is cooked through, about 3-4 minutes, depending on the size of the pieces. Remove chicken from the pan and set aside.
Step 3: Add broccoli florets and chopped green onions to the same hot pan and cook for 2-3 minutes or until broccoli is bright green and crisp-tender. Stir often. Add garlic and ginger and cook for another 30 seconds. Pour in the remaining 1/4 cup of teriyaki sauce and stir well until the veggies are well-coated with the sauce.
Step 4: Return the cooked chicken to the pan and give everything a big stir. Serve over rice or noodles and garnish with green onions and sesame seeds to taste.
RECIPE TIPS & TRICKS
- Make sure your pan with the oil is hot before adding your chicken. Otherwise, you would be steaming the chicken instead of browning it.
- Meal prep it! Make it in advance, but cut the broccoli cooking time by half, so it doesn’t become too mushy during reheating. Prepare according to the recipe and store in meal prep containers until ready to reheat and serve.
- To cut broccoli into small florets, hold the broccoli upside down with the stem side up. Use a small knife to cut downward, separating the florets from the main stem. From there, use your hands to grab each half and gently pull them apart.
Confidence Tip
Be careful not to overcook the chicken, or it will become dry and rubbery. The best way to check for doneness is to cut into the chicken pieces and ensure there is no more pink.
STORAGE & REHEATING
- Storage: Leftover chicken teriyaki with broccoli can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: To reheat a single serving of this easy dish, pop it in the microwave for a minute or two. To reheat large amounts, transfer the homemade teriyaki chicken into a covered saucepan and gently reheat over medium heat until warm. You may add a few tablespoons of water or chicken stock to thin out the sauce.
- Freezing: Chicken teriyaki may be frozen in freezer-safe containers for up to 2 months. Allow to cool thoroughly before transferring it to the freezer. When ready to serve, remove from the freezer and thaw overnight in the refrigerator. Then reheat following the instructions above.
ADDITIONS & SUBSTITUTIONS
ADDITIONS:
- Vegetables: Feel free to add your favorite veggies for extra fiber and nutrition. Try red bell peppers, sliced carrot, or snap peas. Adding extra veggies makes this a complete meal without serving a separate side dish or salad.
- Add some heat: Garnish your teriyaki chicken rice bowl with a pinch of red pepper flakes.
SUBSTITUTIONS:
- Chicken: Try using boneless skinless chicken thighs in this recipe. Cut them into small pieces as you would chicken breasts. You may need additional cooking time to cook chicken thighs thoroughly.
FREQUENTLY ASKED QUESTIONS
Yes, although it’s not nearly as good in my opinion! Thaw it thoroughly and drain the excess liquid before adding it to the hot pan.
Traditionally chicken teriyaki is served over a bowl of steamed white or brown rice or this easy breezy Trader Joe’s Fried Rice! You can also serve it over ramen noodles. For a lighter version, serve it over cauliflower rice or steamed cabbage. Don’t forget to garnish with green onions and sesame seeds!
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I hope you love this Easy Teriyaki Chicken with Broccoli. If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Easy Teriyaki Chicken with Broccoli
Ingredients
- 1 lb. boneless skinless chicken breast, cut into bite-size pieces
- 1 tbsp oil
- 1 tbsp garlic, minced the best garlic chopper!
- 2-3 cups fresh broccoli florets
- 1/2 tsp fresh ginger root, grated
- 1/2 cup teriyaki sauce, divided See Note 1
- 4-5 green onions, thinly sliced white and green parts
- additional sliced green onions and sesame seeds, for serving optional
Instructions
- Prep/Marinate: In a small bowl, add chicken and 1/4 cup teriyaki sauce. Stir to coat and let marinate for 15-30 minutes.
- Pan Fry: In a large skillet over medium-high, heat oil. When oil is hot, add the chicken pieces and fry until chicken is cooked through (about 3-4 minutes, depending on the size of the pieces). Remove chicken from pan and set aside.
- Cook Veggies: In the same pan, add broccoli and green onions and cook 2-3 minutes until broccoli is bright green and crisp-tender. Stir often. Add garlic and ginger and cook for another 30 seconds. Pour in remaining 1/4 cup teriyaki sauce and stir well until veggies are well-coated with the sauce.
- Add Chicken: Return the cooked chicken to the pan and give everything a big stir.
- Finish: Serve over rice or noodles with more sliced green onions and sesame seeds, to taste.
One pan teriyaki chicken recipe that comes together following simple steps? Count me in! I can’t wait to try this one out.
This was such an easy meal and so flavorful! I’ve never seen the kids gobble up veggies so fast!
We have picky eaters in our house and they loved this! Thank you so much!
This teriyaki chicken with broccoli looks and sounds delicious! It’s a perfect meal for my family.
This is seriously some of the best teriyaki chicken I’ve ever tried! Loads better than any take out, and it’s now on my list of things to make regularly!
what’s not to love about an easy teriyaki chicken recipe that you can whip up at home !! Thanks for the easy instructions. I’ve made this a few times with different proteins and every time it comes up delish!
Totally in love with the flavor combo here. Thanks for sharing
Such a great way to turn boneless chicken breast into a flavorful dinner. Love how easy this is. Thanks for sharing another winner!
I love teriyaki chicken. adding broccoli to it is genius!