Teriyaki Chicken With Steamed Broccoli – Simple, Flavorful, Weeknight Friendly

Teriyaki chicken with steamed broccoli is one of those meals that feels special but comes together without a fuss. It’s sweet, savory, and glossy with just the right amount of ginger and garlic. Paired with crisp-tender broccoli, it’s a balanced plate that works on busy nights and still satisfies.

You don’t need fancy equipment or complicated techniques—just a skillet, a pot, and a handful of pantry ingredients. This is the kind of recipe you’ll keep coming back to.

What Makes This Recipe So Good

• Balanced flavor: The sauce hits sweet, salty, and tangy notes without being heavy. Fresh ginger and garlic keep it bright.
• Quick to cook: From start to finish, you’re looking at about 30 minutes.

  Great for a weeknight.

• Lean and satisfying: Chicken and broccoli make a high-protein, fiber-friendly combo that doesn’t weigh you down.
• Flexible: Swap in chicken thighs, tofu, or extra veggies. The sauce works across the board.
• Meal-prep friendly: Doubles easily and reheats well, especially if you store the components separately.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
• Broccoli: 1 large head broccoli, cut into florets (about 4 cups)
• Soy sauce or tamari: 1/3 cup (use low-sodium for better control)
• Mirin: 3 tablespoons (or use 2 tbsp rice vinegar + 1 tbsp honey as a sub)
• Brown sugar or honey: 2–3 tablespoons, to taste
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, minced (or 1 teaspoon ground ginger in a pinch)
• Cornstarch: 2 teaspoons, plus 1 teaspoon for coating chicken (optional)
• Water: 1/2 cup
• Sesame oil: 1 teaspoon (optional but adds aroma)
• Neutral oil: 1–2 tablespoons (canola, avocado, or grapeseed)
• Sesame seeds: 1 teaspoon for garnish (optional)
• Green onions: 2, thinly sliced, for garnish
• Cooked rice: For serving (white, brown, or cauliflower rice)

Instructions

1. Make the sauce: In a small bowl, whisk soy sauce, mirin, brown sugar, garlic, ginger, and water. In a separate cup, mix 2 teaspoons cornstarch with a splash of water to make a slurry.

   Set both aside.

2. Prep the chicken: Pat the chicken dry. Season lightly with salt and pepper. Toss with 1 teaspoon cornstarch for a light coating.

   This helps sear and gives the sauce something to cling to.

3. Steam the broccoli: Bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Add broccoli, cover, and steam 3–4 minutes until bright green and crisp-tender. Remove and set aside so it doesn’t overcook.
4. Sear the chicken: Heat a large skillet over medium-high.

   Add 1 tablespoon neutral oil. Cook chicken in a single layer, undisturbed for 2 minutes, then stir and cook 4–6 minutes more until golden and cooked through. Work in batches if needed to avoid crowding.

5. Deglaze and simmer: Reduce heat to medium.

   Pour in the teriyaki base (without the slurry). Stir, scraping up browned bits. Let it come to a gentle simmer for 1–2 minutes.

6. Thicken the sauce: Stir the cornstarch slurry, then drizzle it into the skillet while stirring.

   Cook 1–2 minutes until glossy and slightly thickened. Add a splash of water if it gets too thick.

7. Add aroma: Stir in sesame oil. Taste and adjust sweetness or saltiness.

   A pinch more sugar for sweetness, or a splash of soy for salt.

8. Combine with broccoli: Add the steamed broccoli to the skillet and toss to coat in the sauce. Warm through for 30–60 seconds.
9. Serve: Spoon over rice. Garnish with sesame seeds and green onions.

   Serve hot.

Keeping It Fresh

• Storage: Refrigerate in airtight containers for up to 4 days. Keep rice separate to prevent sogginess.
• Reheating: Warm gently on the stovetop with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals.
• Freezing: Freeze the chicken and sauce for up to 2 months.

  Add freshly steamed broccoli after reheating so it stays crisp.

• Make-ahead tips: Mix the sauce up to 3 days in advance. Pre-cut the chicken and broccoli the night before to speed things up.

Benefits of This Recipe

• Nutrition without fuss: Lean protein, fiber-rich broccoli, and a moderate sauce deliver a balanced meal that doesn’t feel restrictive.
• Budget-friendly: Uses accessible ingredients and stretches well over rice or noodles.
• Kid-approved flavors: The mild sweetness and tender chicken are usually a hit, especially with small tweaks to sweetness.
• Customizable: Easy to scale for families, dinner parties, or meal prep. Swap ingredients based on what you have.
• Reliable results: Simple technique with clear steps means fewer surprises and solid flavor every time.

Pitfalls to Watch Out For

• Overcooking broccoli: Steam just until bright green and crisp-tender.

  It will warm again in the sauce, so don’t fully soften it during steaming.

• Watery sauce: Don’t skip the cornstarch slurry. Add it to simmering liquid and cook until the sauce turns glossy and clings.
• Crowded pan: Overcrowding the chicken leads to steaming instead of searing. Cook in batches for good color and flavor.
• Too salty: Use low-sodium soy sauce.

  You can always add more salt later, but you can’t take it out.

• Burnt garlic: If adding garlic directly to the pan, keep heat moderate and add liquid soon after to prevent scorching.

Alternatives

• Protein swaps: Use chicken thighs for juicier bites, or try tofu, shrimp, or thinly sliced beef. Adjust cook times accordingly.
• Gluten-free: Use tamari or certified gluten-free soy sauce. Check mirin labels as well.
• Low-sugar: Reduce sweetener to 1 tablespoon and add more ginger for brightness.

  A splash of pineapple juice adds natural sweetness.

• Extra veggies: Add snap peas, carrots, bell peppers, or mushrooms. Stir-fry them after the chicken, then proceed with the sauce.
• No mirin on hand: Use 2 tablespoons rice vinegar plus 1 tablespoon honey or brown sugar as a simple substitute.
• No cornstarch: Reduce the sauce a bit longer to thicken naturally, or use arrowroot or potato starch in the same ratio.

FAQ

Can I make this recipe ahead?

Yes. Cook the chicken and sauce, then cool and refrigerate.

Steam the broccoli fresh when reheating for the best texture. Store components separately if possible.

What rice works best with teriyaki chicken?

Jasmine or short-grain white rice is classic. Brown rice adds a nutty chew and extra fiber.

Cauliflower rice works if you want a lighter option.

How do I keep the chicken tender?

Don’t overcook it, and avoid crowding the pan. A quick sear over medium-high heat keeps moisture inside. Thighs are more forgiving than breasts if you’re worried about dryness.

Is there a way to add heat?

Absolutely.

Stir in red pepper flakes, a squeeze of sriracha, or a sliced fresh chili when you add the sauce. Start small and adjust to taste.

Can I use frozen broccoli?

Yes. Steam from frozen just until tender and bright.

Drain well to avoid watering down the sauce when you add it to the skillet.

What if my sauce is too thick or too thin?

If it’s too thick, add a splash of water to loosen it. If it’s too thin, simmer a minute longer or add a little more cornstarch slurry and stir until glossy.

Wrapping Up

Teriyaki chicken with steamed broccoli is a no-stress dinner that still feels satisfying and complete. It’s easy to prep, easy to tweak, and delivers bold flavor with a short ingredient list.

Keep the broccoli bright, the sauce glossy, and the chicken well-seared, and you’ll have a reliable weeknight winner on repeat. Serve it over your favorite rice, add a sprinkle of sesame seeds, and enjoy a simple, crowd-pleasing meal any night of the week.