I have the perfect easy dinner to cure your takeout cravings. Tender pieces of juicy chicken are smothered in a homemade teriyaki sauce and stir fried with fresh vegetables. Add your favorite rice and voila, teriyaki chicken and broccoli, a complete meal all in one bowl!
It takes about an hour to make, but you can totally cut down that time by using pre-cut veggies, which makes it perfect for busy weeknights. My whole family loves this recipe, including the kiddo. In my book that's a win! I'm sure you're going to love it too.
If you love Asian inspired recipes, I recommend you also check out my baked teriyaki salmon, this easy ground chicken stir-fry, or my ham fried rice.
Ingredient Notes
Don't let the number of ingredients overwhelm you here. Most of them are simple ingredients that you can find in any grocery store.
If your store doesn't carry gluten free soy sauce, sesame oil, rice vinegar, or mirin, check your local Asian market as these are very common ingredients in Asian cuisine. They are great to keep on hand if you enjoy eating Asian food regularly.
- Gluten Free Soy Sauce (or Tamari) - I almost always use San-J brand here, but Kikkoman and LaChoy both make gluten free soy sauce as well. If you're not gluten free, use your favorite soy sauce.
- Gluten Free Chicken Broth - Store bought broths can contain hidden gluten, so make sure to buy a product marked gluten free if you need it. Pacific Foods is my favorite brand.
- Fresh Ginger - You will only need a small nub of ginger root for this dish and it's worth getting fresh if you can. Fresh ginger adds a bit of zing that you don't get from dried ginger.
- Mirin - This is a sweet Japanese cooking wine. I haven't found any that are marked gluten free, but have found Google searches pretty helpful in this regard.
- Chicken - I used boneless, skinless chicken breasts cut into thin strips, but boneless chicken thighs would also work well.
- Fresh Broccoli, Red Bell Pepper & Carrots - You can swap the vegetables for your favorites here. You'll need about 3-3 ½ cups of raw vegetables. If you use harder root vegetables, like carrots or potatoes, make sure to cut them about ¼ inch thick so they cook through easily.
See recipe card for full ingredient list and quantities.
How to Make Homemade Chicken Teriyaki and Broccoli
Most of the prep time for this delicious dinner recipe is used chopping vegetables. The homemade sauce is quite easy to make and the cooking happens fairly quickly.
I recommend using a 12-inch skillet with a lid for this recipe.
- STEP 1: Combine the ingredients for the teriyaki sauce in a small bowl.
- STEP 2: Whisk the teriyaki sauce together and once all the cornstarch has dissolved, set it aside.
- STEP 3: Add the chicken pieces to a large bowl. Sprinkle with cornstarch, salt, black pepper, and garlic powder. Stir well to coat the chicken.
- STEP 4: Heat 2 tablespoons of oil in a large skillet over medium high heat. Once the oil is hot, add the chicken to the pan in a single layer with space between the pieces. You may need to work in batches. Cook until it's lightly golden brown, about 3 minutes per side. Remove the cooked chicken from the pan and set aside.
- STEP 5: Pour off any liquid from the pan. Add the remaining 1 tablespoon of oil. Then add in the white part of the green onions. Cook for 1-2 minutes until they are beginning to soften.
- STEP 6: Add the vegetables to the pan and ¼ cup of water. Cover and allow to steam for 5-7 minutes until the vegetables are crisp but tender.
- STEP 7: Return the cooked chicken to the pan
- STEP 8: Pour the sauce over the chicken and vegetables and stir to coat. Continue to cook until the sauce is bubbling and thickened. Serve over white rice
or cauliflower rice and garnish with sesame seeds and green onions.
Storage
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days. This is a great recipe to meal prep for lunch or dinner throughout the week. Make sure to reheat to 165F before serving.
More Asian inspired recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Teriyaki Chicken and Broccoli
Ingredients
For the teriyaki sauce:
- ½ Cup Gluten Free Soy Sauce
- ⅓ Cup Light Brown Sugar
- ¼ Cup Gluten Free Chicken Broth
- 2 Tablespoons Honey
- 1 ½ Tablespoon Mirin
- 1 Tablespoons Rice Wine Vinegar
- 2 cloves Garlic minced
- ½ teaspoon Fresh Ginger grated
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Sesame Oil
- 1 Tablespoon Cornstarch
For the stir fry:
- 1 ¼ pounds Boneless Skinless Chicken Breasts thinly sliced into bite size pieces
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 Tablespoons Cornstarch
- 3 Tablespoons Olive Oil divided
- 3 stalks Green Onion sliced and divided into green & white pieces
- 2 Cups Broccoli Florets
- 1 Red Bell Pepper cut into strips
- 2 medium Carrots sliced ¼ inch thick
- ¼ Cup Water
- Cooked Rice for serving
- Sesame Seeds for garnish
Instructions
- Combine all of the teriyaki sauce ingredients in a small mixing bowl. Whisk well and set aside.½ Cup Gluten Free Soy Sauce, ⅓ Cup Light Brown Sugar, ¼ Cup Gluten Free Chicken Broth, 2 Tablespoons Honey, 1 ½ Tablespoon Mirin, 1 Tablespoons Rice Wine Vinegar, 2 cloves Garlic, ½ teaspoon Fresh Ginger, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Sesame Oil, 1 Tablespoon Cornstarch
- Place the chicken pieces in a large bowl. Add the garlic powder, salt, pepper, and cornstarch. Stir to coat the chicken.1 ¼ pounds Boneless Skinless Chicken Breasts, ½ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 2 Tablespoons Cornstarch
- Add 2 tablespoons of oil to a large skillet over medium high heat. Once the oil is hot, add the chicken to the pan in a single layer being careful not to crowd the pan. You may need to cook in batches.3 Tablespoons Olive Oil
- Cook the chicken until it's lightly golden brown and crispy, about 3 minutes per side. Remove the cooked chicken to a plate and tent with foil. Pour any liquid out of the pan.
- Add the remaining oil to the pan.
- First add the white portion of the onions and cook for 1-2 minutes until just beginning to soften.3 stalks Green Onion
- Then add in the remaining vegetables and ¼ cup of water. Cover and cook for 5-7 minutes until the vegetables are crisp tender.2 Cups Broccoli Florets, 1 Red Bell Pepper, 2 medium Carrots, ¼ Cup Water
- Return the chicken to the pan.
- Pour the sauce over the chicken and vegetables and stir to coat. Continue to cook until the sauce is bubbling and thickened.
- Serve over rice and garnish with sesame seeds and remaining green onions.Cooked Rice, Sesame Seeds
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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