Teriyaki Chicken with Broccoli
A quick and delicious weeknight meal combining succulent chicken and fresh broccoli, all coated in a flavorful teriyaki sauce.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts, diced Opt for fresh chicken for the juiciest results.
- 2 cups fresh broccoli florets Feel free to substitute with snap peas or bell peppers.
- 1/4 cup teriyaki sauce Choose your favorite brand or make your own.
- 2 tablespoons soy sauce Low-sodium soy sauce is a great alternative.
- 1 tablespoon olive oil Can substitute with sesame oil for more flavor.
- 1 clove garlic, minced Transforms dishes with its aromatic charm.
- 1 teaspoon ginger, minced Fresh is best for adding zing.
- to taste salt and pepper Adjust based on your palate.
- cooked rice for serving Use brown rice, jasmine, or quinoa.
Instructions
Cooking
- In a large skillet over medium heat, add olive oil and let it shimmer.
- Toss in the diced chicken and sauté for about 5-7 minutes until browned and cooked through.
- Add minced garlic and ginger and stir for 1-2 minutes until fragrant.
- Add broccoli florets and cook for about 5 minutes until tender yet crunchy.
- Pour in teriyaki and soy sauce, stirring to coat everything evenly.
- Season with salt and pepper to taste, and serve over cooked rice.
Notes
For a special touch, marinate the chicken in teriyaki sauce for an hour before cooking. Consider adding sesame seeds, green onions, or cilantro before serving for added freshness. If you have leftovers, store them in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.