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Teriyaki Chicken and Broccoli Bowls

A bright, comforting bowl that hits every note: caramelized chicken, crisp-tender broccoli, and a glossy, sticky teriyaki glaze. This recipe comes together in one skillet and a quick rice cook, giving you a satisfying weeknight dinner with flavor that tastes like it took longer than it did. It’s friendly for family meals or meal-prep, and you’ll love how easily the flavors layer for a glossy finish every single time.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 tablespoon vegetable oil
  • 1/3 cup soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin or water
  • 1 teaspoon granulated garlic or 2 cloves minced garlic
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil (optional)
  • 2 stalks green onions
  • steamed rice or cooked quinoa

Instructions
 

  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin (or water), garlic, and ginger until well combined. In a separate cup, mix the cornstarch with 1 tablespoon of water to make a slurry.
  • Pat the chicken dry and season lightly with salt. Heat a large skillet over medium-high heat and add the vegetable oil. Sear the chicken pieces until golden and cooked through, about 5–6 minutes. Remove and set aside.
  • In the same skillet, add a touch more oil if needed and toss in the broccoli florets. Sauté for 2–3 minutes until they are bright green and just tender. If you prefer softer broccoli, give them another minute.
  • Return the chicken to the pan. Pour in the teriyaki mixture and bring to a simmer. Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce thickens to a glossy glaze that clings to the chicken and broccoli.
  • Taste and adjust with a pinch more honey or soy if you like it sweeter or saltier. Drizzle with sesame oil if using and scatter sliced green onions over the top.
  • Serve the teriyaki chicken and broccoli over steamed rice or quinoa. Spoon extra glaze over the bowls and enjoy right away while hot.