Ingredients

1 ¼ lbs. boneless skinless chicken breasts

Salt and pepper, to taste

1–2 tablespoons peanut oil (can substitute olive oil)

3 cups broccoli florets (washed and patted dry)

3/4 cup chicken broth

2 tablespoons cornstarch

1/4 cup soy sauce

3 tablespoons mirin

1 tablespoon rice vinegar

2 tablespoons honey

1 ½ tablespoons brown sugar

1 teaspoon hot sauce

½ teaspoon ground ginger

¼ teaspoon toasted sesame oil

3 cloves garlic (minced)

Green onions, for garnish

Toasted sesame seeds, for garnish

Red pepper flakes, for garnish

3 cups cooked rice (white rice, fried rice, or cauliflower rice)

Instructions

Step 1: For the sauce, combine the chicken broth with the cornstarch and mix until smooth. Ensure the broth is cool to prevent activating the cornstarch early. Stir in the soy sauce, mirin, rice vinegar, honey, brown sugar, hot sauce, ground ginger, toasted sesame oil, and minced garlic. Set aside in a cool place.

Step 2: Cut the chicken breasts into cubes and pat dry with paper towels. Season lightly with salt and pepper.

Step 3: Heat the peanut oil in a large skillet over medium-high heat until shimmering. Add the chicken and broccoli florets. Cook for 3–4 minutes on one side, then rotate pieces to cook all sides until golden and cooked through, about 2–3 more minutes. Remove the chicken and broccoli from the skillet and set aside.

Step 4: Pour the prepared sauce into the skillet and bring it to a boil. Use a silicone spatula to scrape any browned bits from the bottom and sides of the pan, as these will enhance the flavor of the sauce.

Step 5: Allow the sauce to thicken, which should happen quickly once boiling. Once your desired thickness is reached, reduce the heat to a simmer.

Step 6: Return the chicken and broccoli to the skillet and toss to coat with the sauce. Heat through for about 1 minute.

Step 7: Remove from heat and garnish with chopped green onions, toasted sesame seeds, and red pepper flakes. Serve immediately over cooked rice or in lettuce wraps for a lighter option.

Tips & Variations

Substitute chicken thighs for a juicier, more flavorful option.

Use coconut aminos instead of soy sauce for a gluten-free alternative.

Add sliced bell peppers or snap peas along with the broccoli for extra vegetables and color.

If you don’t have mirin, a dry sherry or a splash of white wine with a pinch of sugar works well.

For a spicier kick, increase the hot sauce or sprinkle extra red pepper flakes at serving.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To prevent the sauce from thickening too much after refrigeration, you can add a splash of water or broth when reheating.

FAQs

Can I use frozen broccoli for this recipe?

While fresh broccoli is preferred for its texture, frozen broccoli can be used. Thaw and drain it well before cooking to avoid excess moisture in the dish.

Is it necessary to use cornstarch in the sauce?

Cornstarch is key for thickening the sauce to achieve that classic glossy teriyaki texture. Omitting it will result in a thinner sauce that may not coat the chicken and vegetables as nicely.