This Easy Teriyaki Chicken with Broccoli will quickly become your 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 or fancy dinners.
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You’re in the right place if you’re all about easy dinners that can be whipped up in 30 minutes. This teriyaki chicken recipe is total comfort food and a family favorite. It calls for simple ingredients and a few steps, making it an excellent option for busy weeknights.
The juicy chicken makes this dish hearty, while the broccoli gives it great texture and flavor. And I love it because I can get it on my kitchen table in under an hour. It’s a great option when you don’t have dinner plans because this easy recipe comes together quickly and effortlessly.
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!
WHY YOU’LL LOVE THIS RECIPE
- Easy dinner recipe with only 30 minutes of active time! Yes, you’ll need an additional 30 minutes of marinating the chicken, but even that can be tweaked, depending on how strong you want your chicken to be teriyaki-flavored.
- Make it a complete meal and add extra veggies along with the broccoli.
- Very few ingredients are needed, and for convenience and quickness, use store-bought teriyaki sauce and packaged broccoli florets.
- Serve over your favorite side, like white rice, ramen noodles, steamed vegetables, or even quinoa.
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.
Cooking oil – Use your favorite vegetable oil that is excellent for high heat. My favorite is avocado oil because of its neutral taste.
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 – grate a little fresh ginger root to bring out a zesty flavor.
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!
Green onions – Also known as spring onions or scallions in some grocery stores. You will need thinly sliced green onions, both white and green parts.
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.
Sesame seeds – Additional green onions and sesame seeds for garnish.
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 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 additional sliced green onions and sesame seeds to taste.
RECIPE TIPS & TRICKS
- To create that caramelized brown chicken crust, ensure your pan and the oil are hot before adding the meat. Otherwise, you would be steaming the chicken rather than browning it.
- This is a great recipe for meal prep! Make it in advance but cut the broccoli cooking time by half, so it doesn’t become too mushy during reheating. Prepare as per recipe and store in meal prep containers until ready to reheat and serve.
- For ease and convenience, buy store-bought bagged broccoli florets.
- 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.
- To cut large broccoli florets into smaller pieces, make a vertical cut down the stem about 1/2 inch long. 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 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 AND SUBSTITUTIONS
SUBSTITUTIONS
Chicken: Try using boneless skinless chicken thighs in this recipe. Cut them into 1-inch pieces as you would chicken breasts. You may need additional cooking time to cook chicken thighs thoroughly.
ADDITIONS
Veggies: Feel free to add your favorite vegetables for extra fiber and nutrition. Some ideas are strips of red bell pepper, julienned carrots, or snap peas. Adding extra veggies makes this a complete meal without serving a separate side dish or salad.
FREQUENTLY ASKED QUESTIONS
Yes, you can use frozen broccoli in this recipe. 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. 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.
Teriyaki marinade is thinner and lighter than teriyaki sauce. Even though you can technically marinate the chicken in the marinade, you cannot create a thick sauce-like consistency. To transform teriyaki marinade into sauce, add a tablespoon or two of cornstarch and thin it slightly with water. Simmer gently over medium heat until thickened and coats the back of a spoon.
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TOOLS FOR THIS RECIPE
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Large Skillet: My go-to skillet for stir fries!
Microplane/Zester: Makes grating the ginger super easy!
Garlic Chopper: The BEST! I use this almost everyday!
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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.
nancy says
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!
Kushigalu says
Totally in love with the flavor combo here. Thanks for sharing
Traci says
Such a great way to turn boneless chicken breast into a flavorful dinner. Love how easy this is. Thanks for sharing another winner!
Jess says
I love teriyaki chicken. adding broccoli to it is genius!