10-Minute Teriyaki Chicken & Broccoli

In just a few simple steps you can make takeout at home with this easy & flavorful teriyaki chicken & broccoli! Consists of 9 simple ingredients, no marinating required, and only 10 minutes to cook up. Serve this juicy chicken and homemade teriyaki sauce over rice as a quick dinner or meal prep! 

Juicy, tender chicken in an amazing sweet gingery sauce. This sauce is better than any store-bought teriyaki and is so easy to make at home while still feeling like you got takeout. What I love about this recipe is it reminds me of weekends Drew and I would order take out (usually chicken & vegetables over a big bowl of rice) and curl up on our couch watching an episode of Gilmore Girls. We both love a good sauce-y chicken with lots of vegetables over rice or quinoa.

We love this recipe so much and make it on REPEAT.

Not only is this dish super yummy but it’s a fast and easy dinner the whole family will love. All you need is a handful of simple ingredients and a few minutes to whip up this amazing 10-minute dinner!

Ingredients – What You’ll Need

Classic Japanese teriyaki chicken is made with soy sauce, sugar, ginger, sake, and mirin. I simplified the sauce ingredients and used these 9 ingredients:

• Oil
• Chicken
• Broccoli
• Soy sauce/liquid aminos
• Coconut sugar
• Sesame oil
• Corn starch
• Ginger
• Garlic

How To Make Teriyaki Chicken (from scratch)

Make the sauce

Whisk all of teriyaki sauce ingredients together in a bowl or liquid measuring cup and set aside.

When sauce is heated with the cooked chicken it will thicken and become so sticky and delicious! 

• 

Brown chicken

(1) Heat skillet and brown diced chicken in hot pan with oil.

(2) add sauce to cooked chicken and let simmer for 1-2 minutes. Sauce should be thickened and chicken cooked through.

Serve with steamed broccoli over rice!

Serving Suggestions

You can serve this chicken over white or brown rice, or quinoa. To get more veggies into your recipe, add sautéed peppers or carrots in with your chicken. Sprinkle with sesame seeds and sliced green onion!

Helpful Cooking Tips

• For protein in this recipe you can use chicken breasts, cutlets, or boneless/skinless thighs.
• Other natural sweeteners you can use if you don’t have coconut sugar – swap for agave, honey, or maple syrup.
• Make as meal prep: store in sealed containers over rice/quinoa and enjoy throughout the week.
• Add extra vegetables to your teriyaki chicken like sautéed carrots (shredded or sliced), cauliflower, mushrooms, or sliced peppers.
• Cooking tools: I love using my cast iron skillet to cook this recipe. You can also use stainless steel or a wok.

How to Store & Freeze Leftovers

Freeze: place cooked chicken and sauce (minus broccoli) in a glass container that is airtight. Let cool, label with date and store in freezer for 1-2 months. When ready to serve, remove and let thaw before heating up in a pan – serve with fresh steamed broccoli.

Refrigerate: leftovers can keep chilled for 2-3 days in an airtight container.

Jar the sauce: make extra sauce and keep in a sealed mason jar in fridge for 1-2 weeks. It’s a great sauce to use for lots of recipes!

Other Stir Fry Recipes We Love

If you’re a big fan of this stir fry, you may also enjoy our 30-minute stir fry vegetables or this zucchini stir fry.

If you want more asian-inspired chicken, you should definitely try our sticky & sweet honey sesame chicken – also VERY delicious and takes only 30 minutes to make!

We think you’re gonna love this meal. It’s been enjoyed by SO many readers for several years now and continues to be one of our most popular recipes to date!

Whether you’re just beginning to cook or you’re already an expert in the kitchen – it’s the recipe for you. It has tons of flavor, is easy and fool-proof for beginner home-cooks, and is picky-eater approved! You’ll have the whole family smiling and quite fooled that this profesh’ takeout recipe was made right in your own kitchen. 😉