Method
- In a medium bowl, combine the chicken pieces, soy sauce, brown sugar, grated ginger, and minced garlic. Marinate for at least 15-20 minutes, or up to a few hours in the refrigerator.
- Prepare broccoli florets for steaming, roasting, or blanching.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer (reserving marinade). Sear for 3-4 minutes per side until golden brown and cooked through. Work in batches if needed to avoid overcrowding.
- In a small bowl, whisk together reserved marinade, honey, rice vinegar, cornstarch, and water until cornstarch is dissolved.
- Pour teriyaki sauce mixture into the skillet with chicken. Simmer, stirring constantly, for 2-3 minutes until sauce thickens and glazes the chicken.
- Steam or stir-fry broccoli until tender-crisp and vibrant green.
- Gently fold cooked broccoli into skillet with teriyaki chicken. Serve immediately over cooked rice, garnished with sesame seeds if desired.
Notes
Ingredient Swaps: Substitute chicken breasts for thighs, coconut aminos for soy sauce, or maple syrup for honey.
Make it Budget-Friendly: Buy chicken in bulk, use frozen broccoli, and check for sales on sauces.
Pro-Tips: Marinate chicken for maximum flavor, don't overcrowd the pan when searing, simmer sauce until perfectly thickened, and taste and adjust seasoning to your preference.