Teriyaki Chicken with Broccoli

A delicious and easy weeknight meal featuring tender chicken topped with sweet teriyaki sauce and vibrant broccoli.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 400

Main ingredients

2 pieces boneless, skinless chicken breasts Ensure they are well-seasoned before cooking.
1 cup broccoli florets Can blanch in boiling water for extra crunch.
½ cup teriyaki sauce Substitutable with a homemade mix if needed.
2 tablespoons vegetable oil For cooking the chicken.
1 tablespoon garlic, minced To enhance the flavor, toast it while cooking.
1 teaspoon ginger, minced Adds a fragrant note to the dish.
to taste none Salt and pepper Adjust to your preference.
Cooked rice for serving Cooked rice Base for serving the chicken and broccoli.

Preparation

Heat the vegetable oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through.
Remove the chicken from the skillet and let it rest.
In the same skillet, add garlic and ginger, stirring for about 30 seconds.
Add broccoli and a splash of water, cover, and steam for 2-3 minutes until broccoli is tender.
Return the chicken to the skillet, pour teriyaki sauce over the top, and cook for an additional 2-3 minutes to heat through.
Slice the chicken and serve over rice with broccoli and sauce.

This dish keeps well in the fridge for up to 3 days. Freeze for up to three months; reheat until heated through.