I’m sharing my Easy Chicken Teriyaki Bowl that recreates restaurant-style teriyaki chicken with healthy broccoli and a homemade pantry-friendly sauce in just 20 minutes, all from ingredients you likely already have on hand.
Some nights I want restaurant-style flavor without the wait or the guilt. My teriyaki chicken and broccoli hits that sweet spot.
I cook up boneless skinless chicken thighs with crisp broccoli florets, toss them in a shiny sauce trick I swear makes everything sing, and suddenly it’s dinner you actually want to eat again. It’s way better than takeout and you can turn it into a Chicken Asian Bowl even on a busy night.
I’ve slipped it into my 10min Recipes when I’m late and people still ask for seconds. Try it, you’ll get why I keep making it.
Ingredients
- Rich in protein and iron, juicy, keeps dish savory, higher fat than chicken breast.
- Crunchy, high in fiber and vitamin C, balances meal with freshness and slight bitterness.
- Fluffy carbs that fill you up mild aroma, pairs perfectly with saucy dishes.
- Salty umami backbone low sodium option keeps salt down, boosts savory flavor.
- Brown sugar and honey add caramel sweetness and body, helps glaze and balance salt.
- Garlic and ginger add warmth and bite aromatic classic Asian flavor punch.
- Toasted sesame oil and seeds give nutty aroma, little goes a long way.
Ingredient Quantities
- 1 1/2 lbs boneless skinless chicken thighs
- 12 oz broccoli florets (about 3 to 4 cups)
- 1 1/2 cups jasmine rice uncooked
- 2 tablespoons vegetable oil
- 1/3 cup low sodium soy sauce
- 3 tablespoons mirin or 2 tablespoons rice vinegar plus 1 tablespoon water
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon toasted sesame oil
- 2 green onions
- 1 tablespoon sesame seeds
- Salt and black pepper
How to Make this
1. Rinse 1 1/2 cups jasmine rice under cold water till it runs clear, then combine with 2 1/4 cups water and a pinch of salt in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let sit covered 10 minutes while you make the rest.
2. Cut 1 1/2 lbs boneless skinless chicken thighs into bite sized pieces, season with salt and black pepper. Try to keep pieces similar size so they cook evenly.
3. Mince 2 cloves garlic and grate 1 teaspoon fresh ginger. In a bowl whisk together 1/3 cup low sodium soy sauce, 3 tablespoons mirin (or 2 tablespoons rice vinegar plus 1 tablespoon water), 2 tablespoons packed brown sugar, 1 tablespoon honey, the garlic and ginger. Set aside.
4. Mix a cornstarch slurry: stir 1 tablespoon cornstarch into 1/4 cup cold water until smooth and no lumps remain.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer, don’t overcrowd; brown 3 to 4 minutes without moving, then flip and cook another 3 minutes until mostly cooked through.
6. Add 12 oz broccoli florets to the pan with the chicken, toss and cover for 2 to 3 minutes so the broccoli gets bright and tender crisp. If pan gets dry add a splash of water.
7. Pour the teriyaki sauce you whisked into the pan and bring to a simmer. Stir in the cornstarch slurry, cook 1 minute more while stirring until sauce thickens and coats the chicken and broccoli. Taste and adjust with salt and black pepper if needed.
8. Remove from heat and stir in 1 teaspoon toasted sesame oil for aroma. Slice 2 green onions and sprinkle them plus 1 tablespoon sesame seeds over everything.
9. Fluff the rice with a fork, divide into bowls and spoon the teriyaki chicken and broccoli over the rice. Serve right away, you can add extra green onions or sesame seeds if you want.
Equipment Needed
1. Medium pot with a tight fitting lid for cooking the jasmine rice
2. Fine mesh sieve or strainer to rinse the rice till water runs clear
3. Large skillet (10 to 12 inch) nonstick or stainless for browning chicken and finishing the sauce
4. Cutting board for the chicken and veggies
5. Sharp chef’s knife to cut the thighs and slice green onions
6. Measuring cups and spoons for the soy sauce, mirin, sugar, etc
7. Mixing bowl plus a whisk to combine the teriyaki sauce
8. Small bowl and spoon to mix the cornstarch slurry
9. Tongs or a spatula and a fork to toss, serve and fluff the rice
FAQ
Teriyaki Chicken And Broccoli Recipe Substitutions and Variations
- Chicken thighs: swap with boneless skinless chicken breasts (same weight, slice thinner so they cook faster) or firm tofu (press, cube and pan-fry for 6 to 8 minutes); adjust timing since breasts cook quicker and tofu needs a good sear.
- Broccoli florets: use cauliflower florets, green beans, or sugar snap peas instead; cauliflower holds up like broccoli, green beans snap quicker so cut cook time a bit.
- Low sodium soy sauce: use tamari 1:1 for a gluten free swap, or coconut aminos 1:1 if you want less salt and a slightly sweeter note (taste and add a pinch of salt if needed).
- Cornstarch: swap with arrowroot powder 1:1 (same thickening power, clearer sauce) or use all purpose flour at about 2 parts flour to 1 part cornstarch and whisk well into cold water before adding.
Pro Tips
1) Pat the chicken dry and let it warm up a bit on the counter before you cook it, it helps get better browning and less steam so you dont end up boiling the meat.
2) Taste and fix the sauce like you would soup, not a recipe. If its too salty add a little sweetness or acid, if its too sweet add a splash of rice vinegar or lemon, and if it needs depth add a tiny pinch of salt. Mix the cornstarch with cold water until totally smooth, then add it slowly while simmering so the sauce thickens evenly and doesn’t go gluey.
3) For super bright, crisp broccoli blanch it quickly in boiling water then dunk in ice water, or if you prefer the pan method slice stems thin and add them first so everything finishes at the same time. Overcooking makes it limp and dull.
4) Do the rice ahead if you can, keep it covered to stay steamy, and when reheating sprinkle a little water and cover so it revives without drying out. Finish the whole dish with sesame oil and fresh green onions right at the end for the best aroma.
Teriyaki Chicken And Broccoli Recipe
I’m sharing my Easy Chicken Teriyaki Bowl that recreates restaurant-style teriyaki chicken with healthy broccoli and a homemade pantry-friendly sauce in just 20 minutes, all from ingredients you likely already have on hand.
4
servings
800
kcal
Equipment: 1. Medium pot with a tight fitting lid for cooking the jasmine rice
2. Fine mesh sieve or strainer to rinse the rice till water runs clear
3. Large skillet (10 to 12 inch) nonstick or stainless for browning chicken and finishing the sauce
4. Cutting board for the chicken and veggies
5. Sharp chef’s knife to cut the thighs and slice green onions
6. Measuring cups and spoons for the soy sauce, mirin, sugar, etc
7. Mixing bowl plus a whisk to combine the teriyaki sauce
8. Small bowl and spoon to mix the cornstarch slurry
9. Tongs or a spatula and a fork to toss, serve and fluff the rice
Ingredients
-
1 1/2 lbs boneless skinless chicken thighs
-
12 oz broccoli florets (about 3 to 4 cups)
-
1 1/2 cups jasmine rice uncooked
-
2 tablespoons vegetable oil
-
1/3 cup low sodium soy sauce
-
3 tablespoons mirin or 2 tablespoons rice vinegar plus 1 tablespoon water
-
2 tablespoons packed brown sugar
-
1 tablespoon honey
-
2 cloves garlic
-
1 teaspoon fresh ginger
-
1 tablespoon cornstarch
-
1/4 cup water
-
1 teaspoon toasted sesame oil
-
2 green onions
-
1 tablespoon sesame seeds
-
Salt and black pepper
Directions
- Rinse 1 1/2 cups jasmine rice under cold water till it runs clear, then combine with 2 1/4 cups water and a pinch of salt in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let sit covered 10 minutes while you make the rest.
- Cut 1 1/2 lbs boneless skinless chicken thighs into bite sized pieces, season with salt and black pepper. Try to keep pieces similar size so they cook evenly.
- Mince 2 cloves garlic and grate 1 teaspoon fresh ginger. In a bowl whisk together 1/3 cup low sodium soy sauce, 3 tablespoons mirin (or 2 tablespoons rice vinegar plus 1 tablespoon water), 2 tablespoons packed brown sugar, 1 tablespoon honey, the garlic and ginger. Set aside.
- Mix a cornstarch slurry: stir 1 tablespoon cornstarch into 1/4 cup cold water until smooth and no lumps remain.
- Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer, don’t overcrowd; brown 3 to 4 minutes without moving, then flip and cook another 3 minutes until mostly cooked through.
- Add 12 oz broccoli florets to the pan with the chicken, toss and cover for 2 to 3 minutes so the broccoli gets bright and tender crisp. If pan gets dry add a splash of water.
- Pour the teriyaki sauce you whisked into the pan and bring to a simmer. Stir in the cornstarch slurry, cook 1 minute more while stirring until sauce thickens and coats the chicken and broccoli. Taste and adjust with salt and black pepper if needed.
- Remove from heat and stir in 1 teaspoon toasted sesame oil for aroma. Slice 2 green onions and sprinkle them plus 1 tablespoon sesame seeds over everything.
- Fluff the rice with a fork, divide into bowls and spoon the teriyaki chicken and broccoli over the rice. Serve right away, you can add extra green onions or sesame seeds if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 381g
- Total number of serves: 4
- Calories: 800kcal
- Fat: 32g
- Saturated Fat: 6.2g
- Trans Fat: 0g
- Polyunsaturated: 8.8g
- Monounsaturated: 13.8g
- Cholesterol: 204mg
- Sodium: 932mg
- Potassium: 784mg
- Carbohydrates: 76.5g
- Fiber: 4.2g
- Sugar: 13.3g
- Protein: 51.8g
- Vitamin A: 575IU
- Vitamin C: 75.8mg
- Calcium: 99.8mg
- Iron: 3.9mg
