Description
Skip the takeout menu and whip up this Teriyaki Chicken and Broccoli that’s sticky, savory, and ready in less time than delivery. Your wallet (and taste buds) will thank you!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups (340g) broccoli florets
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced (white and green parts separated)
- 1 tbsp sesame seeds, for garnish
- ½ cup (120ml) low-sodium soy sauce
- ¼ cup (60ml) mirin
- 3 tbsp brown sugar, packed
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
Instructions
- Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, and sesame oil in a bowl. In a separate small bowl, mix cornstarch with water to create a slurry. Set both aside.
- Blanch broccoli florets in boiling water for 1-2 minutes until bright green. Immediately transfer to ice water, then drain well.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, add remaining oil, garlic, ginger, and white parts of green onions. Sauté for 30-60 seconds until fragrant.
- Pour teriyaki sauce into the pan and bring to a simmer. Gradually stir in cornstarch slurry and cook 1-2 minutes until sauce thickens.
- Return chicken to the pan with blanched broccoli, tossing to coat in sauce. Simmer 2-3 minutes until everything is heated through.
- Garnish with green onion tops and sesame seeds. Serve over steamed rice.