Chicken & Broccoli Teriyaki Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces. In a medium bowl combine 2 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp kosher salt and 1/4 tsp black pepper. Add the chicken pieces, toss to coat, cover and refrigerate for at least 15 minutes and up to 2 hours.

Sear the chicken

Heat 1 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade) and add pieces in a single layer, working in batches if necessary. Cook without moving until browned, 3–4 minutes, then flip and cook another 2–3 minutes until browned and mostly cooked through. Transfer chicken to a plate.

Blanch or steam broccoli

Bring a medium pot of salted water to a boil. Add 4 cups broccoli florets and blanch 1 minute for bright green and slightly tender, then immediately transfer to an ice bath (or rinse under cold water) to stop cooking. If you prefer, steam broccoli for 3–4 minutes until crisp-tender. Drain and set aside.

Sauté carrots (optional)

If using carrot, add a small splash of oil to the skillet used for chicken over medium heat. Add thinly sliced carrot and sauté 2–3 minutes until slightly softened. Add the blanched broccoli and toss together 1 minute.

Make teriyaki sauce

In a small bowl whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp grated ginger and 1/2 minced garlic clove until sugar is dissolved.

Thicken sauce

In a separate small cup mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Return the skillet to medium heat, pour the teriyaki mixture in and bring to a simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy.

Combine chicken and vegetables

Add the seared chicken (and any accumulated juices) back to the skillet along with the broccoli (and carrots if used). Toss well to coat everything with the sauce and cook 1–2 minutes until chicken is cooked through (internal temp 165°F / 74°C) and heated through.

Divide 4 cups cooked rice among 4 servings. Spoon the chicken and broccoli teriyaki over rice. Garnish with sliced green onions, a sprinkle of sesame seeds and red pepper flakes if desired. Serve immediately.