Name: Chicken Broccoli Teriyaki Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup low-sodium soy sauce; 3 tablespoons honey; 1 tablespoon sesame oil; 1 teaspoon grated ginger*; 2 teaspoons cornstarch; 2 garlic cloves (grated or minced); 1 1/2 cups white rice (dry); 4 cups broccoli florets (fresh or 16-oz frozen*); 1 tablespoon oil; 1 1/4 lbs chicken breasts (about 3, cubed); 1 teaspoons sesame seeds (optional)

Recipe

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This chicken and broccoli teriyaki is the perfect family-friendly dinner when you're craving takeout that's ready in less than 30 minutes.

Want to make a chicken and broccoli teriyaki that’s healthier than takeout and comes together faster than you can get it delivered to your door? This recipe is it!

It’s delicious, easy to prep ahead, quick to assemble, and families love it.

large bowl of chicken and broccoli teriyaki served with rice

Chicken Teriyaki Stir Fry with Broccoli

This chicken and broccoli teriyaki is the perfect family-friendly dinner when you’re craving takeout that’s ready in less than 30 minutes.

The flavor of juicy chicken pieces and fresh veggies coated are amplified in a sweet-savory sauce; and when served over perfectly cooked fluffy rice, it’s out of this world.

You can use your favorite store-bought teriyaki sauce or make the one in the recipe below with just 4 simple ingredients in under a minute.

large gray bowl of teriyaki broccoli and chicken

Ingredients

Here’s everything you need to make chicken and broccoli teriyaki at home!

Soy sauce: regular, gluten-free tamari, coconut aminos, or reduced-sodium versions work for this recipe.
Honey: the sweet component of the Teriyaki sauce.
Sesame oil: has a nutty aroma and flavor iconic and essential to this dish.
Ginger: use fresh ginger for the most flavor -keep your root in the freezer for longevity or use ginger paste.
Cornstarch: creates a thicker sauce to coat the chicken and veggies.
Garlic: delicious flavor and aroma, for a shortcut, use pre-grated garlic or garlic paste.
Rice: your choice of regular white rice, brown rice, Jasmine rice, or cauliflower rice!
Broccoli: fresh or frozen will work here, if using frozen, thaw it out quickly before adding to the pan. If you’re feeling creative swap the broccoli for zucchini or another veggie.
Oil: to cook the chicken and veggies, use olive, avocado, or vegetable.
Chicken breasts: cut into 1-inch cubes. Smaller chicken pieces in a pan are cooked faster and fit in every bite!
Sesame seeds: optional, but they add a nice crunch to the finished dish.

*You’ll find the ingredient measurements in the recipe card at the very end of this post.

Can You Use Chicken Thighs?

Boneless skinless chicken thighs make a great swap for chicken breasts in this recipe. They’re flavorful, more affordable, and also cook fast! Use the same amount (by weight) for this recipe and dice them into pieces or strips.

How to Make Chicken Teriyaki with Broccoli

Ready to make a chicken teriyaki everyone is going to love? Grab the ingredients, the largest skillet you’ve got -or a wok– and let’s get started.

Prep
Make the sauce in a bowl and set aside. Pat dry the chicken and dice it into smaller pieces.
Brown the chicken
In a large skillet, heat some oil over medium-high heat. Add the chicken and brown for about 4 minutes on each side, turning the pieces over as they brown.
Cook the rice
Meanwhile, prepare the rice according to the package directions, on the stovetop or your rice cooker.
Add the sauce
Turn the heat to medium-low, and stir in Teriyaki sauce, making sure each piece is thoroughly coated.
Cook the broccoli
Steam the veggies in the microwave or stovetop. Once tender, add them to the chicken and toss to coat with the sauce.
Serve it up!
Scoop some rice into a bowl and top with a generous portion of chicken teriyaki and broccoli. Add a sprinkle of sesame seeds, and it’s time to eat!

How to Prep Ahead

Save time by making the sauce and keeping it in the fridge for up to 3 days. Dice the chicken, and prepare the rice up to 3 days ahead. Store each in a separate container until it’s time to cook.

To reheat the rice, add ¼ cup of water to the container, cover the entire thing with plastic wrap or loosely with a lid, and microwave for 2 to 3 minutes, stirring a few times, or until the rice is fluffy and tender.

closeup of chicken broccoli teriyaki in a bowl

Is Chicken Teriyaki Healthy?

Each serving of this recipe has only 321 calories, 22 grams of carbs, 11 grams of fat, 34 grams of protein, and about 20% of the recommended daily intake of sodium.

This recipe for chicken teriyaki is a healthier option than what you’ll get from the local takeout, which often contains excessive amounts of sodium, sugar, and MSG.

How to Store Leftovers

If you have leftovers or want to take some to work the next day, scoop a portion of rice in a microwave-safe container, and top it with the chicken and broccoli. Refrigerate the leftovers for up to 3 days.

To reheat, add 1 tablespoon of water to the dish, and microwave for up to 2 minutes, or until the rice, chicken, and veggies are heated through and tender.

Sides for Chicken Broccoli Teriyaki

To take these teriyaki bowls to the next level, serve them with steamed edamame or homemade egg rolls for a little something extra!

Chicken Broccoli Teriyaki Bowls

Servings: 4

Prep Time: 15

Cook Time: 15

Total Time: 30

This chicken and broccoli teriyaki is the perfect family-friendly dinner when you're craving takeout that's ready in less than 30 minutes.

5 from 24 votes

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Ingredients

For the sauce:

¼ cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon grated ginger*
2 teaspoons cornstarch
2 garlic cloves, grated or minced

Main dish:

1 ½ cups white rice, dry
4 cups broccoli florets, fresh or 16-oz frozen*
1 tablespoon oil
1 ¼ lbs chicken breasts, about 3, cubed
1 teaspoons sesame seeds, optional

Instructions

Measure the sauce ingredients directly into a small bowl or lidded jar. If using a jar, put the lid on and shake well to combine; otherwise, use a whisk to combine the ingredients well.
On a flat surface, pat dry the chicken breasts and cube them.
Heat a large pan over medium-high heat, add the oil, and heat it up for about 30 seconds. Place the cubed chicken breast pieces in the pan in an even layer and let them cook, undisturbed, for about 4 minutes. Flip them around and cook them for another 3 to 4 minutes until the internal temperature is 165F.
While the chicken cooks, prepare the dry rice according to the package directions.
To the cooked chicken, add the sauce, stir to coat, and reduce the heat to medium-low to simmer for 5 minutes.
If using fresh broccoli florets, steam them in a steamer, microwave, or cook them in a pan over medium-high heat, with ½ cup of water with the lid on, for approximately 5 minutes, until the broccoli has the crisp texture and doneness you like. If using a frozen bag of broccoli florets, steam them directly in the microwave.
Assemble the chicken broccoli teriyaki bowls by layering the rice, chicken, and broccoli, and drizzle them with sauce. Sprinkle sesame seeds on top, if using.

Notes

Dry ginger: use ⅛ teaspoon of powdered dry ginger.
Frozen broccoli: use a 16-ounce bag of frozen broccoli. You can steam it in the bag in the microwave or in a pot or pan.