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Teriyaki chicken and vegetables served over white rice in a bowl sitting on a marble counter.
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Teriyaki Chicken and Broccoli

Homemade teriyaki chicken and broccoli is a delicious takeout copycat that you'll want to make over and over. Tender chicken, fresh veggies and a homemade teriyaki sauce that is gluten free and family friendly.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 452 kcal

Ingredients

For the teriyaki sauce:

  • ½ Cup (113 g) Gluten Free Soy Sauce
  • ⅓ Cup (70 g) Light Brown Sugar
  • ¼ Cup (56 g) Gluten Free Chicken Broth
  • 2 Tablespoons (42 g) Honey
  • 1 ½ Tablespoon (23 g) Mirin
  • 1 Tablespoons (15 g) Rice Wine Vinegar
  • 2 cloves Garlic minced
  • ½ teaspoon Fresh Ginger grated
  • ¼ teaspoon Red Pepper Flakes
  • ½ teaspoon Sesame Oil
  • 1 Tablespoon (8 g) Cornstarch

For the stir fry:

  • 1 ¼ pounds (568 g) Boneless Skinless Chicken Breasts thinly sliced into bite size pieces
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 2 Tablespoons (16 g) Cornstarch
  • 3 Tablespoons (38 g) Olive Oil divided
  • 3 stalks Green Onion sliced and divided into green & white pieces
  • 2 Cups (200 g) Broccoli Florets
  • 1 (90 g) Red Bell Pepper cut into strips
  • 2 medium (100 g) Carrots sliced ¼ inch thick
  • ¼ Cup (56 g) 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 (113 g) Gluten Free Soy Sauce, ⅓ Cup (70 g) Light Brown Sugar, ¼ Cup (56 g) Gluten Free Chicken Broth, 2 Tablespoons (42 g) Honey, 1 ½ Tablespoon (23 g) Mirin, 1 Tablespoons (15 g) Rice Wine Vinegar, 2 cloves Garlic, ½ teaspoon Fresh Ginger, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Sesame Oil, 1 Tablespoon (8 g) 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 (568 g) Boneless Skinless Chicken Breasts, ½ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 2 Tablespoons (16 g) 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 (38 g) 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 (200 g) Broccoli Florets, 1 (90 g) Red Bell Pepper, 2 medium (100 g) Carrots, ¼ Cup (56 g) 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

Nutrition Note: The nutrition values listed above are an estimate for only the chicken, vegetables and sauce as listed.  It does not include the calories for rice or other additions. 
STORAGE: Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days.  Reheat to an internal temperature of 165F before serving.