Teriyaki Chicken Thighs and Broccoli

4.65 from 39 votes

Juicy teriyaki chicken thighs and crisp-tender broccoli with homemade sauce delivers sticky, takeout-style flavor in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 506kcal

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

*This recipe is built for thighs. If you want a leaner option, you can use breasts—just reduce the cook time.

**If using “aji-mirin” (seasoned mirin), reduce the sugar slightly since it’s already sweetened.

***To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce. Tips:

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.

Storage: Store teriyaki chicken and broccoli in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months