You know those nights? The ones where the clock is ticking, everyone’s hungry, and the thought of cooking feels like climbing Mount Everest? That’s exactly why I fell head over heels for this Teriyaki Chicken and Broccoli recipe. It’s my go-to for a reason: lightning-fast, super healthy, and best of all, it’s naturally gluten-free! I remember the first time I made it for my boys; the kitchen filled with this amazing aroma, and their faces just lit up. It’s become one of those comfort food moments we all look forward to, proving that even the busiest weeknights can be filled with flavor and family connection.
Why You’ll Love This Teriyaki Chicken and Broccoli Recipe
You know those nights? The ones where the clock is ticking, everyone’s hungry, and the thought of cooking feels like climbing Mount Everest? That’s exactly why I fell head over heels for this Teriyaki Chicken and Broccoli recipe. It’s my go-to for a reason: lightning-fast, super healthy, and best of all, it’s naturally gluten-free! I remember the first time I made it for my boys; the kitchen filled with this amazing aroma, and their faces just lit up. It’s become one of those comfort food moments we all look forward to, proving that even the busiest weeknights can be filled with flavor and family connection.
Gather Your Ingredients for Teriyaki Chicken and Broccoli
Okay, so for this amazing Teriyaki Chicken and Broccoli, you don’t need a whole pantry full of fancy stuff. We’re keeping it simple but so, so good! It all breaks down into two main parts: the chicken and broccoli itself, and then that magical teriyaki sauce.
First up, for the chicken and broccoli you’ll need:
- 3 organic chicken breasts, cut into bite-sized 1 1/2-inch pieces.
- 3 cups of fresh broccoli florets. Make sure they’re nice and crisp!
- Just 1 Tablespoon of olive oil or avocado oil to get things going in the pan.
Now for the star of the show, the teriyaki sauce! This is where all the amazing flavor happens:
- We need 1/4 cup of tamari, or if you prefer, low-sodium soy sauce or liquid aminos.
- 3 Tablespoons of coconut sugar – it gives it that lovely sweetness.
- 1 Tablespoon of sesame oil for that authentic aroma.
- 1 teaspoon of ginger, fresh grated if you can, but dried works too!
- 2 teaspoons of corn starch for thickening that sauce just right.
- 2 garlic cloves, minced because garlic is always a good idea, right?
- And if you like a little kick, a pinch of red pepper flakes (totally optional, but I love it!).
- Oh, and for a pretty finish, a sprinkle of sesame seeds, also optional but makes it look restaurant-fancy!
Simple Steps to Make Delicious Teriyaki Chicken and Broccoli
Alright, let’s get cooking! Making this Teriyaki Chicken and Broccoli is honestly a blast, and it all comes together so fast. You’ll be amazed at how something so simple can taste so incredibly good. We’ll break it down into a few easy steps, and before you know it, dinner is served! For more ideas on delicious family meals, you can check out our recipes.
Steaming the Broccoli to Perfection
First things first, let’s get our broccoli ready. Grab a saucepan, add about a cup of water, and toss in your fresh broccoli florets. Cover it up and let them steam over medium-low heat for just about 3 to 5 minutes. You want them to be tender-crisp – still a little firm, not mushy! This quick steam keeps all those healthy nutrients packed in.
Crafting the Flavorful Teriyaki Sauce
Now for the sauce that makes this dish sing! In a small bowl, take your tamari (or soy sauce/aminos), sesame oil, minced garlic, cornstarch, grated ginger, and that lovely coconut sugar. Give it all a good whisk until it’s smooth. The cornstarch is key here; it’s what gives our sauce that gorgeous, sticky thickness that clings perfectly to everything. It’s like magic in a bowl!
Cooking the Chicken for Your Teriyaki Chicken and Broccoli
Time to get that chicken going! Heat up your olive oil or avocado oil in a nice, hot pan over medium-high heat. You want to hear a good sizzle when the chicken hits it! Toss in your chicken pieces and let them cook, flipping them around, until they’re golden brown and cooked all the way through. This usually takes about 5 minutes. Trust me, getting a nice sear on the chicken makes all the difference in texture and flavor! You can find more easy chicken recipes and inspiration here.
Bringing It All Together: The Final Teriyaki Chicken and Broccoli
This is the grand finale! Pour that amazing teriyaki sauce right over the cooked chicken in the pan. Stir it all around for just a minute or two, letting the sauce bubble and thicken up beautifully, coating every single piece of chicken. Then, you can toss in your steamed broccoli and give it a quick stir to coat it in that delicious glaze too. It smells incredible at this point! For more great skillet ideas, you can explore options like these skillet recipes.
Tips for the Best Teriyaki Chicken and Broccoli
Alright, so you’ve made this amazing Teriyaki Chicken and Broccoli, and it’s already fantastic. But let me tell you, a few little tricks can make it truly spectacular! It’s all about getting those flavors right and that perfect texture every single time. Don’t worry, these are super simple things that make a big difference.
First off, the quality of your ingredients really shines through here. For the chicken, I always go for organic if I can, and cutting it evenly makes sure it all cooks at the same rate — no sad, overcooked bits or undercooked surprises! And with the broccoli, make sure it’s bright green and firm. It’s going to steam up beautifully. For the sauce, use fresh ginger if you have it; the flavor is just so much brighter!
Serving Suggestions for Teriyaki Chicken and Broccoli
Now that you’ve got this fabulous Teriyaki Chicken and Broccoli, what do you serve it with? Honestly, it’s a meal in itself, but it really sings when paired with something to soak up all that yummy sauce! Think fluffy white rice, brown rice, or even quinoa. For more delicious dinner ideas, we’ve got you covered!
Storage and Reheating Instructions
Got leftovers of this amazing Teriyaki Chicken and Broccoli? Lucky you! Let it cool down completely before popping it into an airtight container. It’ll stay good in the fridge for about 3 days. When you’re ready to reheat, I love to gently warm it up in a skillet over medium-low heat with a tiny splash of water or soy sauce. This helps keep the chicken and broccoli from drying out and brings back that yummy sauce consistency. Pop it over some fresh rice, and it’s like you just made it!
Frequently Asked Questions About Teriyaki Chicken and Broccoli
Got questions about whipping up some amazing Teriyaki Chicken and Broccoli? I’ve got you covered! It’s super forgiving, but sometimes a little extra info helps make it absolutely perfect. Let’s dive into some common things people ask! For more on my kitchen philosophy, check out my about page!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option. They’re a bit more forgiving and can add extra moisture and flavor. Just trim any excess fat and cut them into similar bite-sized pieces. They might take a minute or two longer to cook through than breast meat, but the result is wonderfully tender.
How can I make my Teriyaki Chicken and Broccoli spicier?
Oh, if you like a little heat, this recipe is your playground! The easiest way is to just bump up the red pepper flakes when you’re making the sauce. You can add 1/2 teaspoon, or even a full teaspoon if you’re brave! Another great option is to add a dash of sriracha or your favorite hot sauce right into the sauce mixture before you pour it over the chicken.
What if I don’t have tamari or low-sodium soy sauce?
No worries at all! If you don’t have tamari or soy sauce, you can totally use the same amount of liquid aminos. They work beautifully. Coconut aminos are another great gluten-free option that adds a lovely subtle sweetness. You might just find the flavor profile is a *tiny* bit different, but still delicious!
Can I add other vegetables to this?
Yes, please! That’s the beauty of this dish – it’s so adaptable. Besides broccoli, sliced bell peppers (any color!), snap peas, carrots cut into thin rounds, or even some mushrooms would be delicious tossed in. Just make sure they cook at a similar rate to the broccoli, or add them a minute or two earlier if they need a bit longer.
Estimated Nutritional Information
When you whip up this delicious Teriyaki Chicken and Broccoli, expect it to be around 450-550 calories per serving, depending on your exact ingredients and portion size. It’s generally packed with about 35-45g of protein, around 30-40g of carbohydrates, and about 15-20g of healthy fats. Remember, these are just estimates to give you a general idea!
Teriyaki Chicken and Broccoli
Ingredients
Equipment
Method
- Steam the broccoli: Add 1 cup of water and the broccoli florets to a saucepan. Cover and simmer gently for 3-5 minutes, or until tender but not overcooked.
- Prepare the teriyaki sauce: In a small bowl, whisk together the tamari, sesame oil, garlic, cornstarch, ginger, and coconut sugar.
- Cook the chicken: Heat oil in a pan over medium-high heat. Add the chicken pieces and cook on all sides until fully cooked, about 5 minutes. Ensure the pan is hot to avoid steaming the chicken.
- Add the sauce: Pour the teriyaki sauce over the cooked chicken. Stir for 1-2 minutes until the sauce thickens and coats the chicken. You can add the broccoli at this stage to coat it in the sauce as well.
- Serve: Serve the teriyaki chicken and broccoli over rice or your favorite grain. Sprinkle with sesame seeds if desired.
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.