🧂 Ingredients (serves 2–4)
For the sauce:
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¼ cup low-sodium soy sauce
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2 tbsp honey (or brown sugar)
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp sesame oil (optional but flavorful)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated (or ¼ tsp ground ginger)
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1 tbsp cornstarch + 2 tbsp water (to thicken)
For the stir-fry:
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1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
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2 cups broccoli florets
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1 tbsp vegetable oil (or olive oil)
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Cooked rice or noodles (for serving)
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Sesame seeds + sliced green onions (optional garnish)
🍳 Instructions
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Make the sauce:
In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Set aside. -
Cook the chicken:
Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside. -
Steam or stir-fry the broccoli:
Add broccoli to the same pan with a splash of water. Cover and steam for 2–3 minutes (or stir-fry for 4–5) until bright green and tender-crisp. -
Combine everything:
Return chicken to the pan. Stir the cornstarch slurry into your teriyaki sauce and pour it over the chicken and broccoli. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly. -
Serve:
Spoon over steamed rice or noodles. Garnish with sesame seeds and green onions if desired.
🍴 Tips
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For extra flavor, marinate the chicken in half the teriyaki sauce for 15–30 minutes before cooking.
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You can add other veggies like bell peppers, snap peas, or carrots.
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Make it spicy with a dash of sriracha or red pepper flakes.
Would you like me to give you a meal prep version (with storage and reheating tips) or a low-sodium/healthier version of this recipe?
