Teriyaki Chicken and Broccoli Stir Fry in 20 Minutes
This dish is a bright, comforting, and quick weeknight favorite. The chicken gets a savory-sweet glaze, while the broccoli retains a crisp-tender bite that contrasts with the glossy sauce. The balance of soy, garlic, ginger, and a touch of honey creates a versatile glaze that works with rice, noodles, or just a simple side of greens. It's a friendly reminder that weeknights can be both delicious and effortless.
Ingredients
For the Marinade
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tbsp water or chicken stock
For the Teriyaki Glaze
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 cup water or chicken sock
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
For Assembly
- 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp neutral oil for cooking
- Cooked white or brown rice for serving
Instructions
Step 1: Mix the Marinade
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and water or stock until the honey is fully dissolved and the marinade is smooth and fragrant. Set aside one tablespoon of this mixture to stir into the glaze later — it ties the two components together and deepens the final flavor.
Step 2: Marinate the Chicken
- Add the chicken pieces to a bowl and pour the remaining marinade over them. Toss to coat every piece evenly, then set aside to marinate for 10–15 minutes at room temperature. Even this short rest makes a noticeable difference — the soy and ginger begin to tenderize the chicken and flavor it from the inside out. While the chicken marinates, whisk together the glaze ingredients in a separate small bowl and set aside.
Step 3: Stir-Fry the Broccoli
- Heat the neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add the broccoli florets and stir-fry for 2–3 minutes, keeping them moving, until they turn bright green and are crisp-tender with a little char on the edges. Don't overcook — the broccoli will return to the pan later and you want it to retain its bite and color. Remove and set aside on a plate.
Step 4: Sear the Chicken
- Without wiping the pan, add the marinated chicken pieces in a single layer — work in batches if needed so the pan stays hot and the chicken sears rather than steams. Cook for 3–4 minutes per side over medium-high heat until deeply golden on the outside and cooked through with no pink remaining. The marinade will caramelize slightly on the surface of the chicken as it cooks, building a beautiful base for the glaze.
Step 5: Build the Glaze
- Pour the teriyaki glaze mixture into the pan with the chicken, including the reserved tablespoon of marinade. Bring to a steady simmer and cook for 2–3 minutes, stirring and spooning the sauce over the chicken, until it reduces and thickens into a glossy coating. If you want a thicker, restaurant-style glaze, stir in the cornstarch slurry now and cook for an additional minute until the sauce turns shiny and clings to everything.
Step 6: Combine and Finish
- Return the broccoli to the pan and toss everything together until the florets are fully coated in the glaze and heated through, about 1 minute. Taste and adjust — a little more honey softens the edge, a splash of rice vinegar adds brightness, and a pinch of red pepper flakes lifts the whole dish if you want heat.
Step 7: Serve
- Spoon the glazed chicken and broccoli over warm bowls of rice. Finish with sliced green onions, a scatter of sesame seeds, and a pinch of red pepper flakes if desired. Serve immediately while the glaze is glossy and the broccoli is still vibrant and crisp.