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.
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Ingredients
- 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.
- Oil - Ideally, for stir-fries, 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 oil, and peanut oil is another favorite.
- Aromatics - Very simple aromatics such as ginger, garlic, and scallions.
- Teriyaki sauce - You can use store-bought or make your own teriyaki sauce recipe at home. 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, carrots, bell peppers, mushrooms, bamboo shoots, edamame, and cabbage.
The full recipe and ingredients are in the recipe card below this post.
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Instructions With Pictures
1. In a small bowl, add chicken and ¼ cup teriyaki sauce. Let marinate for 30 minutes.
2. 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.
3. Add broccoli, and scallions, and flash fry these for 2-3 minutes.
4. 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 to the mix.
5. Pour in the remaining ¼ cups of teriyaki sauce and stir well until the veggies are fully covered in sauce.
Return the cooked chicken, and stir again.
6. Serve right away with your favorite side, more scallions or green onions, and sesame seeds over a bed of rice.
Tips
- Side dishes. Stir fries are often served with white rice (but I prefer brown rice, which is healthier) or over rice noodles. For low-carb options, cauliflower rice or zucchini noodles are your best friends.
- I like to cook in a large skillet, even if the recipe is just for two people, 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.
- Depending on your teriyaki sauce, consider adding a sweetener like maple syrup, agave, or honey to your stir fry. A dash will do, and a pinch of salt can enhance the sweetness.
- Cut the chicken against the grain for the most tender results, especially chicken breast.
- I omitted black pepper and salt from the recipe since teriyaki sauce provides sufficient flavor. However, I suggest adding a tiny pinch of salt when preparing rice or noodles to serve alongside the stir-fry.
- You can make this dish vegetarian by leaving out the chicken and using tofu (similar to our 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.
Julia's Tip
For time-saving convenience, grate a batch of ginger and freeze it in a resealable bag. This way, you'll have readily available grated ginger whenever your recipes call for it, without worrying about it sticking together.
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.
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Recipe Card
Teriyaki Chicken Bowl
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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 the products used.
Full Nutrition Disclaimer can be found here.
Ginny
This is very yummy and easy to make.
Julia
thank you Ginny!
Julia
Delicious chicken teriyaki for everyday weeknight meals.
Julia
Easy and flavorful homemade take out dish, this teriyaki chicken and broccoli is bursting with rich flavor in every bite!