Name: Teriyaki Chicken Broccoli Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless (skinless chicken breast or thighs, sliced); 3 cups broccoli florets; 1 bell pepper (sliced (optional)); 2 tablespoons vegetable oil; 2 cloves garlic (minced); 1 teaspoon grated ginger (optional); 1/4 cup soy sauce; 2 tablespoons brown sugar or honey; 1 tablespoon rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water; Sesame seeds and green onions for garnish (optional); Cooked rice or noodles for serving

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Experience the perfect harmony of tender chicken and crisp broccoli glazed in a luscious homemade teriyaki sauce. This classic stir-fry combines juicy, protein-packed chicken with fresh vegetables, all enveloped in a sweet-savory, glossy teriyaki glaze that’s both satisfying and nourishing.

Quick to prepare and bursting with flavor, this dish is ideal for weeknight dinners or meal prep. Serve it over fragrant rice or your favorite noodles for a wholesome, comforting meal that delights every palate.

Why You’ll Love This Recipe

Balanced sweet and savory flavors that appeal to all ages.
Quick and easy to prepare with simple ingredients.
Flexible ingredient options for personalized veggies and proteins.
Perfectly cooked chicken and crisp vegetables for great texture.

Ingredients

Boneless, skinless chicken breast or thighs: About 450g (1 lb) sliced into bite-sized pieces for tender, juicy protein in every bite.
Broccoli florets: 3 cups of fresh, crisp broccoli providing vibrant color and a healthy crunch.
Vegetable oil: 2 tablespoons used for quick high-heat cooking to keep ingredients from sticking.
Bell pepper: 1 sliced, optional for added sweetness, color, and texture contrast.
Garlic cloves: 2 minced for aromatic depth and a mild spicy kick.
Fresh grated ginger: 1 teaspoon, optional, adding warmth and zing to the sauce.
Soy sauce: 1/4 cup, the umami base of the teriyaki glaze providing rich saltiness.
Brown sugar or honey: 2 tablespoons to balance savory notes with natural sweetness.
Rice vinegar: 1 tablespoon to introduce a subtle tang that brightens the sauce.
Cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water, thickening the sauce to a glossy finish.
Sesame seeds: Optional for garnish, adding a toasty crunch and visual appeal.
Green onions: Optional, sliced for a fresh, mild onion flavor and color contrast.
Cooked rice or noodles: To serve, making the dish complete and satisfying.

Instructions

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the sliced chicken and cook until it turns opaque and is no longer pink in the center, about 4–5 minutes. Cooking chicken first ensures it is properly cooked through and allows its juices to stay locked in before combining with vegetables.
Stir-Fry Vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the broccoli florets and sliced bell pepper if using. Stir-fry for 3–4 minutes until vegetables turn vibrant and are tender-crisp. Add the minced garlic and grated ginger during the last minute to release their fragrant oils without burning, enhancing the overall flavor profile.
Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar or honey, and rice vinegar until the sugar dissolves completely. Gradually add the cornstarch slurry, stirring constantly to avoid lumps. This mixture creates a thick, shiny glaze that clings beautifully to the chicken and vegetables.
Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the teriyaki sauce over the mixture and stir well. Cook for another 2–3 minutes, allowing the sauce to thicken and coat all ingredients evenly, resulting in a savory-sweet rich finish with a smooth texture.
Serve and Garnish: Plate the teriyaki chicken and broccoli stir-fry over steaming rice or noodles. Sprinkle sesame seeds and chopped green onions on top if desired. These finishing touches add texture, flavor nuance, and visual appeal to your dish.

You Must Know

Swap vegetables like snow peas or mushrooms for variety and a different texture experience.
Adjust sauce thickness by adding more water if you prefer a lighter glaze.
Modify sweetness by increasing or decreasing brown sugar or honey according to your taste preferences.
Store chicken and vegetables separately from rice when meal prepping to maintain optimal texture and freshness.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken and vegetables separate from rice or noodles to preserve texture. Reheat in a skillet over medium heat to keep the sauce glossy and fresh.

Serving Suggestions

This stir-fry pairs perfectly with steamed jasmine rice or chewy soba noodles. For an extra fresh touch, serve with a side of pickled vegetables or a light Asian-inspired salad.

Professional Tips

For juicier chicken, marinate briefly in a splash of soy sauce and a dash of sesame oil before cooking.
Use high heat and keep ingredients moving in the pan for crisp-tender vegetables and evenly cooked chicken.
Allow the cornstarch slurry to be fully incorporated before adding to avoid clumps in the sauce.
Toast sesame seeds in a dry pan before garnishing to bring out their nutty aroma.

FAQs

Can I use chicken thighs instead of breasts?: Yes, chicken thighs work well because they stay moist and add extra flavor. Just slice and cook similarly.
Is it possible to make this gluten-free?: Yes, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.
Can I prepare this recipe vegetarian or vegan?: Replace chicken with firm tofu or tempeh and use a plant-based sauce substitute if desired.
How do I prevent the vegetables from becoming soggy?: Cook vegetables on high heat for a short time and avoid overcrowding the pan to keep them crisp-tender.
Can I freeze leftovers?: It’s not recommended to freeze as the texture of vegetables may degrade upon thawing. Best to refrigerate and consume within a few days.
What is the best way to thicken the teriyaki sauce?: Use a cornstarch slurry made with equal parts cornstarch and water to thicken without altering the flavor.