Easy 20-Minute Teriyaki Chicken and Broccoli

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on

This past weekend, I spent a majority of it checking off a bunch of to-do’s off our checklist for our big upcoming international trip. There really is so much to prep for when you’re about to go away internationally for an extended period of time. Or maybe that’s just me and my type A personality. I already told our credit company that I’ll be international so don’t freeze our credit cards – haha that would really suck! I already have a list of books I’m going to download onto my Kindle for the lonnnnnng flight! Oh, speaking of books – I got a Goodreads account if you want to be friends ;)

I already packed a bunch of toiletries and I separated which are coming with me on the plane and which are going to get checked. After having a really bad experience in the past with lost luggage, I have learned to bring a carry-on suitcase with me with at least 3 days worth of clothes and toiletries, not to mention medication that you take daily.

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on

I’m intrigued with the whole idea of dry shampoo – I always feel so gross after being confined on a plane for over 8 hours so I kind of want to try dry shampoo to see if it helps make you feel less ‘dirty.’ I’m sure nothing beats a hot shower (and you can bet that is the first thing I do when we get to our destination) but dry shampoos – are you even allowed to take it on the plane? Isn’t it in like an aerosol can? Or are there powdered ones? I think I read online there are both..hmmm. Have you used dry shampoo before and what are your thoughts? I’m thinking I might need to pick up a small travel-size bottle before we leave.

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on

 Ok, let me tell you about this dish. OBSESSED is one way to describe it but most importantly, EASY. It takes no time to make it and it is one of our favorite dishes to make now. I make it at least once a week because of how quickly it comes together (yes, really, 20 minutes!) which is super helpful for me during weeknights after work when I have Pure Barre…and it’s healthy! Well, healthy is a relative term depending on how you eat, but it’s totally healthy to us :)

This homemade teriyaki sauce is drool-inducing. It’s got the perfect amount of sweetness and I love how thick it is. It coats the dish so well and you’ll basically want to pour it all over your rice, too. You can use this sauce for virtually anything – swap out the broccoli for your favorite veggie, swap out the chicken for your favorite protein. You can use brown rice, quinoa, whatever floats your boat!

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on

Put this on your dinner table TONIGHT. You probably have all the ingredients in your pantry already, too! :)

I mean, goodness…doesn’t that make you want to make this asap?

Easy 20-Minute Teriyaki Chicken and Broccoli
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house!

Servings: 2
  • 4 cups fresh broccoli (see notes below if you're using frozen broccoli)
  • 1 large boneless skinless chicken breast, diced into 1-inch cubes
  • 1 tablespoon vegetable oil
For the sauce
  • 2 cloves garlic minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoon rice vinegar
  • 1/4 cup dark brown sugar
  • 2 tablespoon cornstarch
  1. In a small bowl, whisk together all the ingredients for the sauce and set aside.
  2. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
  3. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
  4. Serve over rice.
Recipe Notes

Video of how to make the recipe, here!

If you're using frozen broccoli, you will not need to do step 2. Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.


Posted on April 07, 2014

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  1. April
    02/07/2016 at 6:07 pm

    Love this recipe I follow the recipe as is

  2. 02/15/2016 at 4:03 pm

    Thanks for this easy but lovely dish. Your photos are also great.

  3. KU
    02/19/2016 at 2:44 pm

    I love this sauce – I’ve made it so many times! Last time, I made this dish to meal plan for the week and by Thursday, the sauce was super thick [and still delicious] so next time, I would use less corn starch if I’m keeping the sauce for a later date.

  4. kathryn Bain
    03/06/2016 at 6:51 pm

    I’m going to make it for the 1st. Time now…..I’ll let you know, k?

  5. 03/09/2016 at 7:54 am

    I want to be done so that the broccoli was not wilting and still looks fresh in a dish.. thanks

    • Julie
      03/09/2016 at 11:47 am

      You blanch them (put them in boiling water until halfway cooked and then drain and put them in an ice bath).

  6. Natalie
    03/20/2016 at 9:09 pm

    This was fantastic. Everyone went for seconds. Making your own teriyaki is much better than store bought. The instructions were spot on – easy to follow.

  7. 03/22/2016 at 6:29 pm

    Was looking for something quick and delicious and I definitely found it with your recipe. Thank you for sharing. Will definitely make it again.

  8. Kaz
    04/16/2016 at 7:34 pm

    OMG!! This recipe was so quick and easy. My husband said it came out delicious and my kids that don’t like vegetables they enjoyed it as well. I’m so happy you shared this recipe. Thank you

  9. Juniper Moon
    05/08/2016 at 12:17 am

    Hi there,

    Loved this dish, but one question/suggestion: I followed the suggestions to the tee and was amazed by how much sauce there was! I think when I make this again I will use half the sauce for the same portion. Healthier that way, too. Really, we ended up throwing out so much of the sauce left in the pan! Very delicious, though, a great simple recipe :)

    • Julie
      05/09/2016 at 7:27 am

      Hi, thanks for the feedback! There shouldn’t be much sauce left because the cornstarch should’ve taken care of that. It should’ve thickened the sauce up, therefore being able to coat most of the dish. However, due to your comment, I’m curious was your sauce more on the thick side or the liquidy side?

      • Juniper Moon
        05/09/2016 at 11:16 am

        I would say it was in between–not terribly thick but thick enough that it was very enjoyable and coated all of the food quite nicely. Odd!

      • Julie
        05/09/2016 at 12:18 pm

        Thanks for writing back! I would say then, for you, maybe next time instead of 1/2 cup of soy sauce, do like 1/3 cup of soy sauce, 3 tbsp of water and 3 tbsp. of dark brown sugar, and 1 tbsp. rice wine vinegar to reduce the liquid amount a bit.

  10. Tara
    05/10/2016 at 11:23 pm

    I ran across this recipe on Pinterest and I love it!! If I’m making it for a pot luck though, can I make it in the morning and keep warm in the crockpot until lunch time? Would it get too dry or change the consistency?? Any recommendations would be appreciated. Thanks!

    • Julie
      05/11/2016 at 7:18 am

      I know that the broccoli will be super mushy and lose its green color from being in the heat for that long. My suggestion would be to blanch the broccoli and not mix it into the dish until right before serving. I’d pour it into the crockpot about 20 minutes before serving so it warms up with everything else.

      • Tara
        05/11/2016 at 9:34 pm

        Thanks so much for your prompt response! It turned out great and was a hit at work.

      • Julie
        05/12/2016 at 7:53 am


  11. 05/19/2016 at 11:01 am

    I’m making this dish tonight for dinner.

  12. Shay
    06/09/2016 at 6:35 pm

    My kids loved this. They even asked for seconds. This will be a permanent addition to my menu.

  13. Assiya
    06/18/2016 at 9:27 pm

    Came out perfect but it tasted ok it wasnt what i expected

    • Julie
      06/19/2016 at 12:24 pm

      Just out of curiosity, what kind of taste were you expecting?

  14. D
    06/21/2016 at 11:11 am

    I want to make this for lunch today. All I have is light brown sugar. Will that be okay instead of dark brown sugar?

    • Julie
      06/21/2016 at 11:21 am

      Yes, absolutely!

  15. Tiffany
    06/27/2016 at 9:01 pm

    Hi! I needed a quick recipe for our usual late Monday night dinner, and just came across this one. However, I need to make it for 6 people! How would you suggest I adjust the ingredients?

    • Julie
      06/28/2016 at 7:21 am

      Hi Tiffany! In order to do that, I would triple the ingredients. The current yield/serving size is for 2 so to make it for 6, simply triple the ingredients. I hope you enjoy!

  16. Lori
    06/27/2016 at 10:26 pm

    Love the dish, what is the nutritional value and calorie on this dish?

  17. Anna
    07/07/2016 at 7:19 pm

    One word … YUM. Love take out. Not gonna have to anymore. I can eat this everyday!

  18. Sarah Kasprzak
    08/18/2016 at 10:55 pm

    What is the serving size for this?

    • Julie
      08/19/2016 at 6:59 am

      Hi Sarah! It’s for two :)

  19. Lucia Jasso
    08/20/2016 at 12:38 am

    This looks so good I want to make it , but I am not able to print the recipe …

    • Julie
      08/20/2016 at 8:00 am

      Hi, what happens when you press the ‘print recipe’ button? It should open a new screen for you to print.

  20. annelice
    08/31/2016 at 10:48 pm

    What if I don’t have rice vinegar?

    • Julie
      09/01/2016 at 7:18 am

      You can use regular white vinegar

  21. Laura
    09/26/2016 at 5:12 pm

    How essential is it to use dark brown sugar. This looks delicious, but I only have light on hand. Was wondering how much that would change it.

    • Julie
      09/26/2016 at 5:30 pm

      Wouldn’t change it much at all. Light would work!

  22. Sandy Bader
    09/27/2016 at 10:59 pm

    This does sound good. We’ll be giving it a try for dinner tomorrow.

  23. Vidal
    10/02/2016 at 8:48 am

    Can I use apple cider vinegar instead of rice vinegar

    • Julie
      10/02/2016 at 10:48 am

      You could, yes.

  24. Kara
    10/25/2016 at 11:29 pm

    Thank you for this recipe! Everything turned out nice except the broccoli that was slightly too salty. Is that normal?

    • Julie
      10/26/2016 at 7:00 am

      Might be because the florets soaked up more of the sauce.

      • Kara
        10/27/2016 at 2:19 am

        That was the issue! Just had it again tonight and everything was absolutely perfect.

  25. JASMIN
    11/01/2016 at 1:54 pm

    The best recipe my family loved it!!!

    Thank you for sharing😊

  26. Karen
    11/03/2016 at 4:34 pm

    Going to make recipes all his week !

  27. Kym
    11/13/2016 at 5:11 pm

    Oh wow, I came across this today & made it for Sunday dinner. This is perfection!! Came out exactly as you directed & was awesome!! 😃 Thank you so much for sharing

  28. Judith
    11/15/2016 at 8:57 pm

    It was awsome!!!

  29. Julie
    11/16/2016 at 1:22 pm

    Easy to follow. It turned out great. Thank you for sharing!

  30. Emery
    11/17/2016 at 10:34 pm

    I marinated the chicken in kikkoman teriyaki sauce for a day and it turned out great. Reading through the comments and i think i found one that matched mine with a lot of sauce left over so i think ill use the 1/3 cup soy etc. I boiled the broccoli a little too long so the tops soaked up the sauce and made it a little too much. Im gonna make this again though and I’m excited!

  31. liza
    12/04/2016 at 6:32 pm

    my family loved this – super easy and everyone,including my picky 13 yr old has asked me to make again !! followed as is exept used regular soy sauce

  32. Meleka
    12/20/2016 at 8:26 pm

    Could I substitute flour for the cornstarch?

    • Julie
      12/21/2016 at 10:12 am

      Yes, you can

  33. Alisha B. Buffalo NY
    12/29/2016 at 9:40 pm

    This was fantastic! My husband had three helpings and my four year old son ate his portion. Love the teriyaki sauce it was easy to make and had fantastic flavor!

  34. Alexia
    01/13/2017 at 4:47 pm

    I’m not sure if I did everything right… I followed the recipe (multiplied 3 times) but the sauce isn’t thickened…

    • Julie
      01/13/2017 at 9:11 pm

      What thickener did you use? 2 tablespoons of cornstarch (6 tablespoons in your case since you tripled it), should have thickened it right up. Did you add it in at the end when the dish was still hot over the heat? It takes a high temperature to “activate” it.

  35. Erica
    01/14/2017 at 11:04 pm

    For the easy 20-minute teriyaki chicken and broccoli, can you use a different vegetable? And how would you cook the vegetable?

    • Julie
      01/15/2017 at 9:21 am

      Sure, you can. What vegetable were you thinking? Cooking methods completely differ for different kinds of vegetables.

  36. Linda
    01/19/2017 at 9:28 pm

    It was good. It made more sauce than I needed. My only complaint it it was way too salty and I used low sodium soy sauce. Would,ove to know how to cut the salt down.

    • Julie
      01/19/2017 at 9:57 pm

      I would use less soy sauce and more water then to dilute it a bit more.

  37. Kathryn
    01/23/2017 at 8:56 pm

    I love this recipe, it’s hands down my favorite thing to make!

  38. Sharon
    03/13/2017 at 6:13 pm

    Omg…I just made this for my hubby for dinner, and it is AMAZING!! So easy, and absolutely delicious!! This one’s a keeper!

    • Julie
      03/14/2017 at 7:42 am

      Wonderful to hear!

  39. Dee
    03/14/2017 at 1:38 am

    Can’t wait to try this. 2 questions: 1. Why blanch the broccoli? 2. What do you recommend to add a touch of heat to the dish?

    Thanks! Looks yummy!

    • Julie
      03/14/2017 at 7:41 am

      Hi! 1. Because it cooks it faster than throwing it directly into the skillet and waiting for it to cook to desired doneness when everything else has already cooked through. 2. I would add sambal oelek or crushed red pepper flakes.

  40. Susanne
    03/16/2017 at 8:00 pm

    I made this for dinner tonight and my husband and I LOVED it. This is defiantly one of our new favorites.


  41. Cindy
    03/18/2017 at 3:38 pm

    Can you cook this in a pressure cooker and add blanched broccoli later? I just got a new Power Pressure Cooker XL and this looks like it would be yummy.

    • Julie
      03/19/2017 at 8:38 am

      I don’t think this recipe is a good candidate for a pressure cooker because it already only takes 20 minutes to make and the chicken cubes would probably end up completely shredded from the pressure cooker and the sauce would probably burn.

  42. Carmel Babida
    03/22/2017 at 2:37 pm

    Going to try it for the first time. Thanks

  43. Maria
    05/23/2017 at 9:50 pm

    I love this recipe! This is my go-to for chicken teriyaki! I make it a couple times each month and my husband loves it. Super simple and super tasty! Thank you for sharing!

    • Julie
      05/24/2017 at 9:10 am

      So happy to hear this! Thanks!

  44. Jason Myers
    06/09/2017 at 11:53 am

    i make this all the time but notice when i use frozen broccoli it comes out watery. so i use fresh and it comes out perfect. i love it.

  45. Claire long
    06/09/2017 at 4:05 pm

    Just tried this definitely be making again!!! Friday night fake away!!!!

  46. Shannon
    07/09/2017 at 1:30 pm

    Mmm i just got to try

  47. Tweety
    07/26/2017 at 1:33 pm

    A must try tonight

  48. Virginia oglesby
    07/29/2017 at 7:18 pm

    added mushrooms it was so good

  49. Molly
    08/14/2017 at 12:30 pm

    Hi Julie,

    What would your recommended amount be for diluting the soy sauce… would you do 1/2 cup of water and 1/4 of soy sauce?

    • Julie
      08/15/2017 at 8:40 am

      yes, you could definitely do it that way but that’s quite a bit of dilution. you might not get the flavor profile you’re looking for with that dilution ratio.

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