Singapore Chicken & Broccoli Teriyaki Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces so they cook quickly and evenly.

In a medium bowl, combine 3 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon minced garlic and 1 tablespoon cornstarch. Whisk until cornstarch is fully dissolved.

Add the chicken pieces to the marinade and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature for 15 minutes before cooking.

While the chicken marinates, combine 1 cup low-sodium soy sauce, 1 cup water, 3 tablespoons dark brown sugar, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon thinly sliced ginger and 1 smashed garlic clove in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 4–6 minutes to meld flavors.

In a small bowl, whisk 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until the sauce thickens to a glossy teriyaki consistency. Remove from heat and discard the ginger slices and garlic clove. Taste and adjust sweetness or salt with a little more honey or water if desired. Keep warm.

Bring a medium pot of water to a rolling boil and add a generous pinch of salt. Blanch the broccoli florets for 1 minute until bright green and just crisp-tender. Immediately transfer broccoli to an ice bath or rinse under cold water to stop cooking. Drain and set aside.

Heat a large nonstick skillet or wok over high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the marinated chicken in a single layer (reserve excess marinade in the bowl) and cook undisturbed 2 minutes to get a bit of color. Stir-fry another 2–3 minutes until chicken is cooked through and surfaces are caramelized. Transfer chicken to a plate and keep warm.

Add the sliced red bell pepper and half the sliced onion to the hot pan. Stir-fry 1–2 minutes until they begin to soften but remain crisp. Add the blanched broccoli and continue to stir-fry 1 minute to reheat the broccoli.

Return the cooked chicken to the pan, pour in 1/2 to 3/4 cup of the prepared teriyaki sauce (reserve extra for serving). Toss everything together and cook 1–2 minutes, coating the chicken and vegetables in the glossy sauce. Taste and season with 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper and optional 1/4 teaspoon red pepper flakes if using.

Fluff the cooked jasmine rice with a fork and divide between 4 bowls or plates (about 1 cup rice per serving).

Spoon the chicken and broccoli teriyaki over the rice, making sure to drizzle some of the reserved teriyaki sauce on top for extra glaze.

Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve hot.