Juicy Teriyaki Chicken With Broccoli
A flavorful and easy-to-make dish featuring tender chicken, crisp broccoli, and a homemade teriyaki sauce. Perfect for a quick weeknight dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 2 cup broccoli florets
- 2 tbsp vegetable oil
- 1/4 cup soy sauce use halal-certified
- 1/4 cup honey
- 2 tbsp rice vinegar halal-certified
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds optional, for garnish
- 2 green onions thinly sliced, optional, for garnish
- cooked white rice or brown rice for serving
Instructions
- In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki sauce.
- In a separate small bowl, mix cornstarch and water to form a slurry. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and fully cooked.
- Remove the cooked chicken from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the broccoli florets and stir-fry for 3-4 minutes, until tender-crisp.
- Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and broccoli. Stir well to coat everything evenly.
- Add the cornstarch slurry to the skillet and stir continuously. Cook for 1-2 minutes, allowing the sauce to thicken.
- Remove the skillet from the heat. Optionally, garnish the dish with sesame seeds and sliced green onions.
- Serve the juicy teriyaki chicken and broccoli over cooked white rice or brown rice. Enjoy!
Notes
You can substitute chicken thighs with chicken breast if preferred. Adjust the sweetness of the sauce by adding more or less honey.