Tender chicken and broccoli tossed in glossy teriyaki sauce—fresh, quick, and vibrant for busy weeknights.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced
→ Vegetables
02 - 1 large head broccoli, cut into florets (approximately 14 oz)
03 - 1 red bell pepper, thinly sliced (optional)
04 - 2 cloves garlic, finely minced
05 - 1 tsp fresh ginger, grated
→ Teriyaki Sauce
06 - 1/4 cup low-sodium soy sauce
07 - 2 tbsp honey or maple syrup
08 - 1 tbsp rice vinegar
09 - 1 tbsp cornstarch
10 - 1/2 cup water
11 - 1 tbsp sesame oil, plus more for cooking
→ Garnish & Serving
12 - 2 spring onions, thinly sliced
13 - 1 tbsp sesame seeds
14 - Steamed rice (optional)
# How to Make It:
01 - In a small vessel, combine soy sauce, honey or maple syrup, rice vinegar, cornstarch, and water. Whisk until a smooth emulsion is achieved. Set aside.
02 - Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Introduce the sliced chicken and sauté for 4–5 minutes, stirring intermittently, until golden brown and thoroughly cooked. Remove from the skillet and reserve.
03 - Add minced garlic and grated ginger to the same skillet. Sauté for approximately 30 seconds until fragrant.
04 - Introduce the broccoli florets (and sliced red bell pepper, if utilizing) to the skillet. Stir-fry for 3–4 minutes until the vegetables are just tender-crisp and vibrant in color.
05 - Return the cooked chicken to the skillet. Pour the prepared teriyaki sauce over the ingredients and toss to ensure even coating. Continue to cook and stir for 2–3 minutes until the sauce has thickened and coats the chicken and vegetables uniformly.
06 - Remove from heat. Garnish with thinly sliced spring onions and sesame seeds. Serve hot, optionally over steamed rice.
