Teriyaki Chicken Thighs And Broccoli
This Teriyaki Chicken Thighs And Broccoli is SO EASY! Juicy chicken thighs glazed in a homemade teriyaki sauce with crisp broccoli come together in under 30 minutes.
Servings: 4 servings
Ingredients
- 4 chicken thighs boneless and skinless
- 2 cups broccoli florets fresh and crisp
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons honey natural sweetness
- 1 tablespoon sesame oil adds a subtle nutty aroma
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch thickens the sauce
- 1 tablespoon water to create the cornstarch slurry
- 2 tablespoons green onions chopped, for garnish
- sesame seeds for garnish, optional
Instructions
Prep Your Ingredients
- Pat the chicken thighs dry and cut into bite-sized pieces. Rinse and chop broccoli into florets. Mince garlic and grate fresh ginger.
Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
Cook the Chicken
- Heat a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
Cook the Broccoli
- Add broccoli florets to the same skillet with a splash of water. Cover and steam for 3-4 minutes until bright green and crisp-tender. Remove lid and let water evaporate.
Combine and Thicken Sauce
- Return chicken to skillet with broccoli. Pour teriyaki sauce over and stir. Mix cornstarch with water to make a slurry, pour into skillet and stir constantly until sauce thickens, about 1-2 minutes.
Garnish and Serve
- Remove from heat. Sprinkle with chopped green onions and optional sesame seeds. Serve immediately.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
- Spatula or Tongs
- Grater or microplane
Notes
- Do not overcook chicken to keep it juicy and tender.
- Adjust soy sauce and honey to balance saltiness and sweetness to your preference.
- Steam broccoli just until crisp-tender to avoid mushiness.
- Store leftovers in airtight container in refrigerator up to 3 days; reheat gently.
- Swap soy sauce for tamari to make the recipe gluten-free.
