Teriyaki Broccoli Recipe
Make Teriyaki Broccoli Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Teriyaki Sauce
Finishing & Garnish
Method
Vegetables
- 1
Prepare Broccoli
Wash and thoroughly dry the broccoli. Cut into bite-sized florets so pieces cook evenly. If stems are thick, peel and slice the stems into 1/4- to 1/2-inch pieces.
- 2
Blanch the broccoli (optional for brighter color and tender-crisp texture): bring a large pot of salted water to a boil, add the florets, and cook 1 minute until bright green. Immediately transfer to an ice bath to stop cooking. Drain and pat dry before stir-frying. If you prefer, skip blanching and proceed directly to stir-frying (you may need an extra 1–2 minutes of cook time).
Teriyaki Sauce
- 3
Combine Sauce
In a medium bowl or measuring cup, whisk together soy sauce, water, brown sugar, honey, mirin, rice vinegar, minced garlic, grated ginger, and sesame oil until sugar dissolves.
- 4
Thicken Sauce
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a smooth slurry. Keep aside.
Finishing & Cook
- 5
Stir-Fry Broccoli
Heat a large nonstick or cast-iron skillet or wok over medium-high heat. Add neutral oil and swirl to coat. Add the drained broccoli (blanched or raw) in a single layer and let cook undisturbed 1 minute to get a little char. Toss or stir-fry for 2–3 more minutes until broccoli is tender-crisp and edges are lightly browned. If using raw broccoli and you did not blanch, cook 3–5 minutes until desired tenderness.
- 6
Add Sauce
Pour the prepared teriyaki sauce over the broccoli and bring to a simmer. Stir the cornstarch slurry briefly (it may settle) then pour into the simmering sauce while stirring. Continue to cook 1–2 minutes until the sauce thickens and coats the broccoli glossy. If the sauce becomes too thick, add up to 2 tablespoons water to loosen.
- 7
Taste and adjust seasoning: if you want it sweeter, add 1/2 tsp honey; for more tang, add 1/4 tsp rice vinegar; for more saltiness, a pinch of salt or extra 1 tsp soy sauce.
- 8
Garnish and Serve
Remove from heat. Drizzle with an extra 1/4 tsp sesame oil if desired. Transfer to a serving dish and sprinkle toasted sesame seeds, sliced green onions, and a pinch of red pepper flakes if using. Serve hot as a side or over rice/noodles as part of a main.