Teriyaki Chicken and Broccoli is made with juicy, bite-sized chicken and tender broccoli florets smothered in the best homemade teriyaki sauce! It's ready in 20 minutes and better than takeout.
4cups(364g)fresh broccoli(see notes below if you're using frozen broccoli)
1large boneless skinless chicken breastdiced into 1-inch cubes
1tablespoonvegetable oil
For the sauce
2clovesgarlicminced
½cup(118ml)low-sodium soy sauce
¼cup(59ml)water
½tablespoonrice vinegar
¼cup(55g)dark brown sugar
2tablespoons(2tablespoon)cornstarch
Instructions
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.
Video
Notes
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.
To store. Keep your leftover chicken and broccoli in an airtight container in the fridge for 4-5 days.
To reheat. Heat up the leftovers in a pan on the stovetop over medium heat, and cook until the chicken is warmed through. Or, simply use the microwave!
To freeze. Once everything has cooled, store the chicken and broccoli in an airtight container and freeze it for 2-3 months. Make sure to thaw the container in the fridge overnight before reheating!