Easy 20-Minute Teriyaki Chicken and Broccoli

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

    This easy 20-minute teriyaki chicken and broccoli recipe will be one that you keep on your dinner menu rotation WEEKLY.

    OBSESSED is one way to describe this recipe 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.

    You can also watch a video of me making it below! I think once you see how easy it is to make, you’ll want to make it too!

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

    Why do we love this teriyaki chicken and broccoli recipe so much?

    Well, first of all, the homemade teriyaki sauce is drool-inducing.

    Its 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. Or noodles!

    You can totally make teriyaki chicken and broccoli with noodles too.

    Additionally, 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, noodles — whatever floats your boat!

    We also can’t complain that dish comes together in 20 minutes. This is WAY better than take-out!

    Faster than any take-out restaurant can get to you.

    Can we call that a win?!

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

    What is in the teriyaki sauce that makes it so good?!

    All you need are basic pantry ingredients to put together this teriyaki sauce for the teriyaki chicken and broccoli.

    • Soy sauce
    • Brown sugar
    • Garlic
    • Rice vinegar
    • Cornstarch

    The full recipe with measurements is below!

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

    Would you serve teriyaki chicken and broccoli with noodles?

    Why not? I think it would be SO good with lo-mein style noodles.

    The thick sauce would coat all the noodles and you can twirl the noodles together with the chicken and broccoli!

    If you like quick and easy recipes such as this teriyaki chicken and broccoli, you’ll love these easy Chinese recipes:

    Watch me make this easy 20-minute chicken and broccoli teriyaki recipe below!

    This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house! Recipe on tablefortwoblog.com #teriyakichicken #quickdinner #easymeal #chickenandbroccoli #chickendinner #chickenrecipe #dinnerrecipe

    4.79 from 19 votes

    Easy 20-Minute Teriyaki Chicken and Broccoli

    This easy 20-minute teriyaki chicken and broccoli will soon be a favorite in your house!
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Course: Dinner, Main Course, Main Entree
    Cuisine: Asian
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
    Calories: 356kcal
    Author: Julie Chiou
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    • 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


    • In a small bowl, whisk together all the ingredients for the sauce and set aside.
    • 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.
    • 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.
    • Serve over rice.



    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.
    Nutrition Facts
    Easy 20-Minute Teriyaki Chicken and Broccoli
    Amount Per Serving (1 serving)
    Calories 356 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Carbohydrates 47g16%
    Fiber 5g20%
    Sugar 27g30%
    Protein 22g44%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
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    Recipe Rating


  • Julie Austin says:

    have made this and it was delicious ? X

  • Jean Grimes says:

    I love this recipe ? Thanks Jean

  • Kathleen Epps says:

    It was a big hit in our family. My 1 yr old grandson absolutely loved it.

  • Denise says:

    This was amazing! So excited I had all of the ingredients at home too! Thanks!

    • Julie says:

      Great news!

  • Kirsten says:

    Made this recipe! It is delicious! The whole family loved it. Definitely recommend doubling or tripling for large families. My family contains 6. First time doubled. This time I’m tripling! When I mean good! You will want to make the sauce to put on everything!

  • Sherry Hardin says:

    Omg that’s the best teriyaki sauce! Thanks so much for the recipe. That will be my go-to teriyaki recipe for now on! I had left over ribs and extra broccoli, so I cut up the ribs and made this recipe. ? It was awesome!

  • Monet says:

    I loved this !! I actually served it over noodles & I used avocado coconut oil instead of olive oil it was soooo good !!

  • bianca t says:

    hi! quick question, is there another type of vinegar i can use in place of the rice vinegar?

    • Julie says:

      white vinegar would work fine

  • Morgan says:

    So good! So easy! So delicious! Thank you so much for sharing. We will definitely be adding this to our weekly rotation now.

    • Julie says:


  • Brenda Marie says:

    I just put the broccoli (chopped/frozen) into a strainer and run it under hot water while the chicken is cooking. Less time spent and less cleanup. Super easy and delicious (especially for those of us who can’t have Chinese food) recipe! Have already made it several times.

    • Julie says:

      Great idea!! So glad you enjoyed!!

  • Persiasbloom says:

    I’m out of cornstarch. Is there a way I can use flour as a replacement?

    • Julie says:

      You could

  • Tanya White says:

    The first time I made this the sauce came out insanely thick and the flavor was overpowering. So I added an extra half cup of water at the end of cooking and let it thicken a bit again. It’s so good! I make it every other week and my kids love it. Thanks!

  • Rebeca says:

    Lovely recipe! Life saver for a busy week night for sure. Any chance you have nutritional info for it handy?

    • Julie says:

      Not yet, I’m slowly working through recipes to add them. In the meantime, you can use Google and find a nutritional calculator and input it that way.

  • Mag says:

    Just made this today. Used regular vinger and flour instead of cornstarch. Everyone loved it! Omg! This recipe is so easy and so yummy! Thanks!

    • Julie says:

      Yay! Thanks for letting me know

  • Jutta says:

    Made this today and I can only agree with all others who commented: absolutely awesome and delicious. Thanks for all your cooking inspiration, not only with this recipe. This surely will become a staple in our kitchen. Greetings from Germany, Jutta

    • Julie says:

      So wonderful to hear! Thank you!

  • Jeremy Holloway says:

    This was an absolute hit at my house. We have 5 kids so meals like this are normally ideal. I made extra sauce then added carrots and mixed in rice noodles. I haven’t heard the dinner table so silent in a long time!!! Loved it!!!

    • Julie says:

      Ha, that’s amazing!!

  • Vineeta Hendry says:

    so good!!! Thank you!!

  • Janteen says:

    So easy to cook and so delicious.
    If you cook regularly, you will find that you have most ingredients already in your kitchen. So you just need to buy the meat and vegetable. That is easy too.
    Just don’t forget to start with cooking the rice first (I did), then it really only takes 20 minutes to serve your family a easy, healthy, great meal.
    It will definitely become one of our regular recipes. THANK YOU!

    • Julie says:

      Thanks so much for the review!!

  • Boyd Kobe says:

    WoW, I will definitely try this. sounds so easy!

  • Heidi says:

    So easy to make and so delicious. Added ginger just because I love it. The sauce was delicious.

  • Michelle Applewhite says:

    I just finished trying this recipe and it was delicious. The ingredients and steps were easy to follow and will definitely add to my quick go to weekday meals. Thank you so much.

    • Julie Wampler says:

      So glad to hear this!

  • Pam says:

    This recipe was ok, the sauce was very thick, and also very salty tasting. I even used the low sodium soy sauce. I probably would not make this again

  • Doreen says:

    I made this according to the recipe and it is fabulous. This is my stir-fry sauce from now on.

  • Julie says:

    This was absolutely delicious! Will use this as a staple for my chinese night. My Granddaughte loved as well! Thank you!

  • Julie says:

    This was delicious will be my staple for future chinese night suppers. My Granddaughter loved as well. Thank you!

  • James says:

    Thank you for the recipe. Turned out awesome. And very easy to do

  • Lorrie says:

    Made this recipe tonight and it was phenomenal. The sauce was way better than any take out.
    The whole family loved it and it was so easy.
    Will make this over and over again.
    Thank you

    • Julie Wampler says:

      Glad to hear it!

  • smithtimes2 says:

    Going to make this tonight for dinner.

  • Z says:

    I really enjoyed it! The only thing I would tweak would be to use maybe half of the sugar asked for. Maybe 1/8th. It was a little too sweet and I usually love sweet things but was a bit much.

  • Kevin says:

    Hi my sauce is come out a bit runny. What would you suggest? Less water? More cornstarch

    • Julie Wampler says:

      More cornstarch. It activates over higher heat so maybe turn your heat up as well.

  • Olivia says:

    YUM! My picky 5-year-old requests this every week. After several times making this, now I either 1.5 or double the sauce because you’ll definitely want all of it (SO good), and I add carrots and snap peas for extra veggies. Definitely a winner! And so easy.

    • Julie Wampler says:

      Yay! Awesome

  • Jan says:

    Deeeeelllliiicious! This recipe hit the trifecta for me…so easy, quick to make and yummy!!! Will be making this over and over again. Thx Julie…you’re the best!

    • Julie Wampler says:

      Aww thank you!

  • debra dennis says:

    I don’t have rice vinegar. Can I use a different type?

    • Julie Wampler says:

      you can try apple cider vinegar or white vinegar

  • Becky Reid says:

    I haven’t tried the rest to yet but I was wondering if I can do stir-fry vegetables in it instead of just broccoli?

    • Julie Wampler says:

      yes, absolutely!

  • Billie says:

    This sounds amazing!! I will be trying this very soon, sounds like a good easy dish to make next week before the rush to get all the Thanksgiveing prep ready!!

  • Tracy says:

    Wonderful recipe Julie! I made just as directed and its perfect. Very easy and great flavor.
    Thank you

  • ERIN says:

    Kids loved it. very good and easy recipe, i tried it last night

  • Shannon Siebe says:

    I made this and served it over Chuka Soba (Japanese Style noodles) and it was fantastic. I also loved that the recipe was adjustable by entering the serving size. I was able to measure out how much broccoli I had on hand and then make the recipe accordingly. What a concept! Wish more recipes had this option. Will be adding it to our regular rotation.

    • Julie Wampler says:


  • Sharon Stuebi says:

    Made this nut added shredded carrots a d minced ginger.
    Have served it over thin spaghetti noodles & plain white rice
    I also bake shrimp rangoon to serve with it. BIG HIT with my Peruvian family

  • Jane says:

    My son loved this and was impressed with me for whipping up some teriyaki sauce from scratch. Just one cautionary note— I used chicken that had been preseasoned with salt and seasoned rice wine vinegar. The combination with soy sauce was way too salty. Next time I will use plain rice vinegar and unsalted chicken.

  • Deb Mutter Shamley says:

    I changed everything about this recipe, used breasts instead of legs, used half the amount of soy sauce, added green peppers and mushrooms, and I used jasmine rice. I had this huge pot of loveliness that tasted wonderful. This recipe is easy and quick for two people, I doubled or even tripled the amounts because I have big eaters and it was a very easy transition. Great recipe!

  • Judy says:

    Can I use regular soy source and how much

    • Julie Wampler says:

      you can use regular soy sauce in the same amount that is stated in the recipe. might be a bit more salty, but everyone has a different salt preference.

  • Rachel says:

    Do the nutritional facts include the rice?

    • Julie Wampler says:

      No, it doesn’t.

  • Audrey Grant says:

    Hello Julie,

    I will be trying your fried rice recipe tomorrow. We love Chinese food, and miss so much going out for it. I’m sure your recipes will be wonderful. Thank you so very much.

  • Brekken says:

    Is it okay to use less broccoli? I have 4 chicken breast but don’t want to use 12 cups of broccoli.

    • Julie Wampler says:

      yes, of course! 12 cups of broccoli sounds like a lot haha

  • Caroline says:

    Made this for the first time tonight and can safely say it won’t be the last! Everyone LOVED it!

  • Cara says:

    This looks delicious! I’ll be making it tonight! Quick question- I actually have a bottle of teriyaki sauce (the thin liquid one). Could I just use that in place of the soy and brown sugars? I’ll still use the water/cornstarch/garlic.

    • Julie Wampler says:

      you definitely can!

  • ginmar says:

    Everybody I’ve given this recipe has raved about it. I add a bit of red pepper. It works with EVERYTHING.

  • Halle says:

    Can I use light brown sugar instead of dark in this recipe?

    • Julie Chiou says:


  • Catherine says:

    We did not enjoy your teriyaki chicken and broccoli at all… my husband couldn’t even eat it…the sauce was sour for whatever reason….it must have been from the amount of rice vinegar 2 tbsp …couldn’t have been the soya sauce or brown sugar… definitely will NOT be making this again!!!
    Very disappointing

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