Teriyaki Chicken with Steamed Broccoli

A delightful dish combining rich Japanese flavors with fresh vegetables, featuring tender chicken in a sweet and savory teriyaki sauce served with vibrant steamed broccoli.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 45

Course Main Course

Cuisine Japanese

Servings servings

Calories 450 kcal

Equipment

grill or stovetop grill pan
steamer basket
Medium Bowl
Small Saucepan

Ingredients

Chicken

2 pounds boneless, skinless chicken thighs Juicy and tender, perfect for absorbing the teriyaki marinade.
1 cup soy sauce Base of the teriyaki sauce, providing savory umami flavor.
1/2 cup brown sugar Adds sweetness to balance the saltiness of the soy sauce.
1/4 cup rice vinegar Adds a tangy note that brightens the dish.
2 tablespoons sesame oil Offers a rich, nutty flavor that enhances the overall taste.
2 cloves garlic, minced Brings a wonderful aroma and depth to the marinade.
1 tablespoon fresh ginger, grated Adds a zesty kick and complements the other flavors.
1 tablespoon cornstarch Used to thicken the teriyaki sauce for a glossy finish.
2 tablespoons water Helps dissolve the cornstarch for a smooth sauce.
2 cups broccoli florets Fresh broccoli adds color, crunch, and essential nutrients.
cooked white rice Serves as a base for the chicken and sauce.
sesame seeds For garnish, adding a touch of elegance and flavor.

Instructions

Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium bowl to create the marinade. Place chicken thighs in a resealable bag or dish, pour marinade over, seal, and refrigerate for at least 30 minutes or up to 4 hours.
Preheat grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side until internal temperature reaches 165°F. Let rest for a few minutes, then slice into bite-sized pieces.
Place broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until tender but still bright green.
Pour reserved marinade into a saucepan and bring to a boil. Mix cornstarch and water until smooth, then add to boiling marinade. Stir until sauce thickens, about 2-3 minutes. Serve sliced chicken over cooked rice, drizzle with sauce, add steamed broccoli, and garnish with sesame seeds.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg

Keyword broccoli, chicken, teriyaki