Description
A quick and delightful teriyaki chicken and broccoli recipe that brings the essence of Asian cuisine to your home.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil or avocado oil
- 4 cups broccoli florets
- 1 tablespoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- Toasted sesame seeds (for garnish)
- Sliced green onions (for garnish)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Teriyaki Sauce: In a bowl, whisk together the soy sauce, water, honey, rice vinegar, and sesame oil.
- Prepare the Cornstarch Slurry: In a small bowl, mix the cornstarch with cold water until smooth.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat and add chicken thighs, cooking until golden brown, about 5-7 minutes.
- Cook the Aromatics and Broccoli: Add minced garlic and ginger, stir for 30 seconds, then toss in broccoli and stir-fry for 2-3 minutes.
- Combine and Thicken the Sauce: Pour in the teriyaki sauce, bring to a simmer, and add cornstarch slurry, stirring until thickened for about 1-2 minutes.
- Finish the Dish: Remove from heat and let flavors meld for a minute.
- Garnish and Serve: Transfer to a platter and sprinkle with sesame seeds and sliced green onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a gluten-free option, replace soy sauce with tamari.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg