This 30-minute teriyaki chicken and broccoli is my go-to for a weeknight dinner that rivals takeout! I coat tender, juicy bites of chicken thigh meat in a glossy, homemade teriyaki sauce that’s sweet, savory, and just a little tangy. Served with rice for a complete meal, this dish will be ready in no time!
Teriyaki Chicken Thighs with Broccoli and Homemade Sauce
There’s nothing better than a quick teriyaki chicken to satisfy weeknight cravings! I’m always tempted to order takeout or delivery when life gets busy, but recipes like this teriyaki chicken and broccoli remind me that it’s totally unnecessary. I can make a better, healthier version at home in the same amount of time.
I made this stir fry style recipe with thighs because they’re way juicer than breast meat, plus a simplified version of my homemade teriyaki sauce that adds tons of flavor. I blanch the broccoli before adding it to the pan with the teriyaki-coated chicken thighs so that it stays perfectly-green and tender. This simple step makes a huge difference in the final texture!
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Sear Then Rest for a Sticky Glaze
A quick sear creates a deeper caramelized flavor, but if you add the sauce immediately, the steam can soften the surface of the meat and prevent browning. Letting the chicken thighs rest for 1-2 minutes after searing helps it rebuild a dry surface, so the teriyaki sauce can glaze and stick instead of sliding off.
Teriyaki Chicken Thighs and Broccoli
Ingredients
- 3 cups broccoli florets
- 1½ pounds boneless, skinless chicken thighs (*)
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions (optional, for garnish)
For the Sauce:
- ¼ cup mirin (**)
- 3 tablespoons granulated sugar
- 2½ tablespoons low-sodium soy sauce (***)
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 cloves garlic (minced)
Instructions
- First, blanch the broccoli. Boil for 1-3 minutes, then immediately submerge in ice water.3 cups broccoli florets
- Trim any excess fat from the chicken thighs and cut them into 1-inch cubes.1½ pounds boneless, skinless chicken thighs
- Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.1 tablespoon vegetable oil
- In a medium bowl, whisk together the sauce ingredients.¼ cup mirin, 3 tablespoons granulated sugar, 2½ tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons water, 2 cloves garlic
- Pour in the sauce, and cook until the sauce thickens and glazes the chicken.
- Add in the broccoli and cook for just a couple more minutes. Then garnish with sesame and scallions to serve.Sesame seeds and sliced green onions
Notes
- Cut chicken thighs into equal-sized pieces for even cooking.
- Don’t overcrowd the pan when cooking the chicken, or it will steam instead of brown. Cook in batches if needed.
- Reduce the heat once sauce is added to prevent burning.
- Chicken thighs are cooked through at 165-175°F.
- Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if needed for a thicker sauce.
- Par-cook the broccoli and add it to the pan at the end to keep it crisp.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Teriyaki Chicken and Broccoli Step by Step
Prep: Gather the list of ingredients for this takeout-style teriyaki chicken and broccoli recipe. Blanch the broccoli by briefly cooking it in boiling water, then removing it and placing it in ice water. This helps the broccoli cook faster overall and preserves its vibrant green color. While the broccoli blanches, slice the green onions and mince the garlic.
Sear the Chicken: Trim any extra fat off 1½ pounds of boneless, skinless chicken thighs and cut them into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Add the chicken in a single layer. Don’t crowd the pan, or the chicken will steam instead of browning. Let it sear for about 2-3 minutes, just until the surface turns white. You don’t need to cook it all the way through yet–just get a good sear going.
Mix the Teriyaki Sauce: In a bowl, whisk together ¼ cup of mirin, 3 tablespoons of granulated sugar, 2½ tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of water, and 2 minced cloves of garlic.
Simmer the Sauce: Reduce the heat to medium, pour the sauce into the skillet, and simmer. The teriyaki sauce should thicken and start to glaze the chicken thighs. If it’s not thickening after a few minutes, stir in a cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of cold water. Once it hits a simmer, it will thicken fast, so don’t walk away. If you want a stickier glaze, let it simmer a bit longer. Just keep stirring so it doesn’t burn.
Add the Broccoli: Next, add 3 cups of blanched broccoli to the skillet and toss for just a minute until it’s heated through and coated in the teriyaki sauce. Adding it right at the end like this keeps it bright and crisp, not mushy.
Serve: Serve teriyaki chicken and broccoli over rice or noodles, then top with sesame seeds and sliced green onions if you want that restaurant finish. It also pairs great with my chicken egg rolls!
How to Store, Freeze, and Reheat
Store leftover teriyaki chicken thighs and broccoli in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. The homemade teriyaki sauce can be made ahead and stored in the fridge for up to 1 week. Reheat chicken on the stovetop over medium heat, or in the microwave in 30-second increments, until warmed through.
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