Description
A quick and simple stir fry featuring chicken, broccoli, and a savory teriyaki sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, ginger, and garlic. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the broccoli florets to the same skillet. Stir fry for 3-4 minutes until bright green and slightly tender-crisp. Add 2 tablespoons of water if the pan seems too dry.
- Return the cooked chicken to the skillet with the broccoli.
- Pour the prepared teriyaki sauce mixture over the chicken and broccoli. Bring to a simmer.
- Stir the cornstarch slurry and pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1 minute.
- Serve immediately over cooked rice.
Notes
- You can substitute chicken thighs for chicken breast if you prefer.
- For extra flavor, add a pinch of red pepper flakes with the garlic and ginger.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 15
- Sodium: 850
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: teriyaki chicken, broccoli stir fry, chicken and broccoli, asian chicken, quick dinner