Ingredients
For the Chicken and Broccoli:
- 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon cornstarch
- ½ cup water
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar (optional)
For Garnish:
- Sesame seeds
- Green onions, chopped
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, brown sugar, water, cornstarch, sesame oil, and rice vinegar until smooth. Set aside.
Step 2: Cook the Broccoli
Bring a pot of water to a boil and blanch the broccoli for 2–3 minutes until bright green and slightly tender. Drain and set aside.
Alternatively, you can steam or stir-fry the broccoli depending on your preference.
Step 3: Cook the Chicken
Heat olive oil in a large pan over medium-high heat. Add the chicken pieces in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken and set aside.
Step 4: Build the Flavor
In the same pan, add garlic and ginger. Sauté for about 30 seconds until fragrant.
Return the chicken to the pan and mix well.
Step 5: Add the Sauce
Pour the prepared teriyaki sauce into the pan. Stir continuously as the sauce begins to thicken and coat the chicken.
This should take about 2–3 minutes. The sauce will turn glossy and slightly sticky.
Step 6: Add Broccoli
Add the cooked broccoli to the pan and toss everything together until well coated in the sauce.
Cook for another 1–2 minutes to heat through.
Step 7: Serve
Remove from heat and garnish with sesame seeds and chopped green onions.
Serve hot over steamed rice or noodles for a complete meal.
