Dinner
20-Minute Teriyaki Chicken and Broccoli
A fast, better-than-takeout dinner with tender chicken, crisp broccoli, and a glossy homemade teriyaki sauce.
What you’ll need
Ingredients
- 3 boneless, skinless chicken breasts, cut into 1½-inch pieces
- 3 cups fresh broccoli florets
- 1 tablespoon olive or avocado oil
- ¼ cup low-sodium tamari or soy sauce
- 3 tablespoons coconut sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 garlic cloves, minced
- Pinch of red pepper flakes, optional
- ½ teaspoon sesame seeds, optional
Step by step
Instructions
- 1
Steam the broccoli with 1 cup water in a covered saucepan for 3 to 5 minutes, until crisp-tender. Drain and set aside.
- 2
Whisk the tamari, coconut sugar, sesame oil, ginger, cornstarch, garlic, and optional red pepper flakes in a small bowl.
- 3
Heat the olive or avocado oil in a large skillet over medium-high heat. Add the chicken and cook on all sides until browned and cooked through, about 5 to 7 minutes.
- 4
Pour in the teriyaki sauce and stir for 1 to 2 minutes, until thickened and glossy.
- 5
Fold in the broccoli to coat. Sprinkle with sesame seeds and serve over rice, quinoa, or cauliflower rice.
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