Quick teriyaki chicken and broccoli skillet is a tasty and comforting meal that takes just minutes to prep and is gone in no time. It is one of my favorite takeout dishes which I absolutely love making at home.
Homemade teriyaki chicken is healthy, low in sodium, and guaranteed to be the same flavorful or even better than the restaurant. Simple steps, and ingredients, yet this one-pan dinner is incredibly flavorful.
All the ingredients here, are simple to find and easy to pronounce. This recipe will become your new favorite takeout copycat recipe to make.
Teriyaki Chicken Recipe
It is not the first time, I’m making Asian-style recipes.
In fact, these types of recipes are one of the most popular on this blog including juicy Easy Chicken Lo Mein, quick and delicious Sweet And Sour Chicken Stir Fry and vegetarian classic Tofu Veggie Stir Fry.
Making teriyaki sauce at home is simple, but you can also go the easy route and buy a gluten-free teriyaki sauce instead.
Although, this one is not easily available in every store. You can also substitute it with bottled Oyster sauce.
If you’re gluten-free sensitive, make sure that whatever sauce you buy has a gluten-free label on it.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Chicken — I used what I had at the moment for this recipe, but you can also use boneless chicken thighs which tend to be more juicy and tender. Basically, any cut of chicken will work.
- Oil — for stir-fries, ideally you’d need vegetable oil which is perfect here thanks to its neutral flavor and high smoke point. I like to use canola or avocado oils. Peanut oil is another favorite.
- Aromatics - very simple aromatics such as ginger garlic and scallions. You don't need more than that really.
- Teriyaki sauce - use a store-bought or make your own teriyaki sauce recipe at home. Very easy and simple ingredients are needed. Oyster sauce is great too. Just look for gluten-free labels on each bottle.
- Veggies - this is a simple chicken stir fry with just chicken and broccoli. Tasty classic stir fry additions would be water chestnuts (like I used for my PF Changs Chicken Wraps) snow peas, carrot, bell peppers, mushrooms, bamboo shoots, edamame, and cabbage. Use what you have in the fridge and your favorite vegetables!
Instructions
In a small bowl add chicken and ¼ cup teriyaki sauce. Let marinate for 30 minutes.
In a large skillet over medium-high heat oil and once hot brown the chicken pieces until all the way cooked through.
About 7-8 minutes in total.
Set aside. Add broccoli, and scallions, and flash fry these for 2-3 minutes.
Add garlic and ginger, and cook for another 30 seconds until fragrant. If you like it spicy, add a small sliced 1-2 birds eye chili in the mix.
Pour in the remaining ¼ cup teriyaki sauce and give it a good stir until the veggies are fully covered in sauce.
Return the cooked chicken, and stir again.
Serve right away with your favorite side, more scallions or green onions, and sesame seeds over a bed of rice.
JULIA'S TIP You can make this dish vegetarian by leaving the chicken out and using tofu (or make my easy and delicious Tofu Veggie Stir Fry), organic tempeh, or seitan (not gluten free) instead. Marinate for 15 minutes in teriyaki sauce and follow the recipe steps as directed.
Tips
- Side dishes. Stir fries are often served with white rice (But I prefer brown rice =healthier) or over rice noodles. For low-carb options, cauliflower rice or zucchini noodles are your best friends.
- Choose your skillet. The pan needs to be hot to get the perfect sear and golden brow color for all the ingredients. And it doesn’t matter if you have a wok pan or not, a good nonstick skillet is totally enough.
- Veggies need to be washed, rinsed, and properly dried before adding them to the pan. This way they'll add less extra moisture to the dish.
- I like to cook in a large skillet even if the recipe is just for two people, just like this one. This way all the ingredients cook evenly and faster. If you have a wok pan it's a good time to use it.
- I like to add some sweetener to my stir fries as I did with my Tofu Veggie Stir Fry recipe, however, it will depend on which teriyaki sauce you end up using. Some brands add some sort of sweetener (usually sugar or brown sugar) but if you feel you need to add more maple syrup, agave or honey are all great options. You only need a dash of it. Also adding just a little more salt will bring the sweetness out more.
- Cut the chicken against the grain for the most tender results, especially chicken breast.
- Try to cut the broccoli florets into similar sizes, so they cook evenly.
- To keep ginger fresh, place it in a resealable plastic bag and store it in the fridge drawer.
- Make your own homemade teriyaki sauce that is gluten-free as it's difficult to find one in the stores. However, ordering this sauce online is the easiest.
- Depending on what I have in the fridge I often add red bell peppers, mushrooms, bamboo shoots, water chestnuts, peas, edamame, sprouts, and cabbage (bok choy is the best in str fries).
- I didn't add any black pepper or salt to this recipe as it is already very flavorful. And teriyaki sauce has already everything in it. However, I do like to add just a tiny pinch of salt when cooking a side of rice or noodles to serve this stir fry with.
JULIA'S TIP If you have more time, grate a bunch of ginger, transfer to a resealable freezer-friendly bag, and store it in the freezer. Use whenever you need fresh ginger in the recipe, it stays grated and doesn't stick and is the best time saver ever.
Freezing And Storing Instructions
Store leftovers in the fridge in an airtight container for up to 2-3 days.
Reheat in the skillet adding a splash of water as the sauce will get thick and sticky after cooling.
FAQs
Chicken stir fry is a great dish to freeze, it remains very delicious after thawing.
Just let the stir-fry cool completely before freezing and then transfer to a freezer bag or airtight glass container (freezer-safe). Thaw in the fridge or room temperature and reheat in the skillet over the stovetop. Make sure everything is piping hot before serving.
Frying chicken for stir fry is not difficult. How I usually do, is cook the chicken strips separately and then return them to the skillet once the veggies are cooked. The best practice is to have all the chicken pieces roughly the same size, not very big or small so they can all cook evenly. Fry the chicken on high heat (depends on your stovetop, it may be enough to have a medium-high setting) for no longer than 3-4 minutes on (both sides), once you place the chicken, don’t stir or touch the chicken until 3-4 minutes have passed and then turn it over to the other side. It takes a few trials and errors but once you’ve nailed it, cooking chicken breasts becomes a very quick and relatively easy process. It results in tender and juicy chicken!
More Asian Recipes
ALL DINNER recipes.
Stir fries are our family's favorite recipes for busy weeknights, and we sure do love restaurant copycat recipes. If you haven't tried my Soba Noodles Stir Fry yet, you are missing out. These Japanese buckwheat noodles are the perfect substitute for regular noodles, especially if you are gluten-free sensitive.
For parties and larger gatherings, my low-carb PF Chang's chicken lettuce wraps and juicy shrimp wraps with homemade Thai peanut sauce are always the most popular requested and easy to make.
And of course, you can never go wrong with Thai-style chicken fried rice bowls.
Thinking About Dessert? Try These!
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Recipe
Teriyaki Chicken And Broccoli
INGREDIENTS
- 9 oz boneless skinless chicken breasts
- 1 tablespoon of cooking oil, neutral such as avocado or canola oil
- 1 teaspoon garlic, minced
- 1 small hot chili pepper (optional), I like to use 1-2 bird's eye chilis
- 1 cup fresh broccoli florets
- ¼ teaspoon fresh ginger root, minced
- ½ cup of teriyaki sauce (gluten free and low sodium), divided
- 1-2 tablespoon scallions, sliced thin + more for garnish
- 1 cup cooked rice for serving
INSTRUCTIONS
- In a small bowl add chicken and ¼ cup teriyaki sauce. Let marinate for 30 minutes.
- In a large skillet over medium-high heat oil and once hot brown the chicken pieces until all the way cooked through. It takes about 7-8 minutes in total.
- Set aside. Add broccoli, and scallions, and flash fry these for 2-3 minutes. Add garlic and ginger, and cook for another 30 seconds until fragrant. If you like it spicy, add a small sliced 1-2 birds eye chili in the mix.
- Pour in the remaining ¼ cup teriyaki isauce and give it a good stir until the veggies are covered.
- Return the cooked chicken, and stir again. Serve right away with your favorite side, more scallions or green onions, and sesame seeds over a bed of rice.
NOTES
- Nutrition is calculated without rice.
- Cut the chicken against the grain for the most tender results, especially chicken breast.
- Try to cut the broccoli florets into similar sizes, so they cook evenly.
- To keep ginger fresh, place it in a resealable plastic bag and store in the fridge drawer. PRO TIP: if you have more time, grate a bunch of ginger, transfer to a resealable freezer-friendly bag, and store it in the freezer. Use whenever you need fresh ginger in the recipe, it stays grated and doesn't stick and is the best time saver ever.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia
Easy and flavorful homemade take out dish, this teriyaki chicken and broccoli is bursting with rich flavor in every bite!
Julia
Delicious chicken teriyaki for everyday weeknight meals.