Notes
Serve this over some white or brown rice, or quinoa to make a complete meal. I always use avocado oil for everything I make and I usually leave the ginger out of this meal. To get more veggies into your recipe, add sautéed peppers or carrots in with your chicken.
For the broccoli, I usually add about 1/4 cup of water right into the pan, throw in the broccoli, and cover for a couple of minutes so that it steams, but stays a little crunchy. If you prefer your broccoli on the softer side, steam ahead of time.
Teriyaki Chicken & Broccoli
Servings
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Ingredients
- 3 organic chicken breasts, cut into 1 1/2-inch pieces
- 3 cups broccoli, steamed
- 1 Tablespoon oil
Teriyaki Sauce
- 1/2 cup low sodium soy sauce or coconut aminos
- 3 tbsp honey
- 2 tbsp oil (sesame is preferred, but I use avocado and it’s fine)
- 1 tsp ginger (grated fresh or dried)
- 4 tsp corn starch
- 4 garlic cloves, minced
- 1 tsp sesame seeds *optional
Instructions
- Whisk all of teriyaki sauce ingredients in a small bowl.
- On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn’t hot enough the chicken will steam so make sure pan is hot but not burning.*
- Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken.
- Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!