Broccoli Chicken Teriyaki
An easy sheet pan meal of tender chicken and broccoli with homemade or premade teriyaki sauce
Equipment
- Sheet Pan
- small pot
Ingredients
- 3 chicken breasts about 1.5 lbs total, cut into 1.5" cubes
- 3 cups broccoli florets
Teriyaki Sauce
- 2 Tbsp corn starch
- 2/3 cup soy sauce
- 2 Tbsp rice vinegar
- 3 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1/2 cup brown sugar
- 1 tsp sesame seeds optional
Topping
- green onion chopped for garnish
Instructions
- Preheat oven to 450 F. Add cubed chicken and broccoli to sheet pan.
- (Skip if using premade teriyaki sauce). Combine 2 Tbsp cold water and 2 Tbsp corn starch in a small bowl and set aside. Heat a small pot on high heat and add soy sauce, rice vinegar, sesame oil, garlic, brown sugar, and sesame seeds. Add corn starch mixture and heat until the sauce boils and the sauce is thick (about 5 minutes)
- Drizzle half (about 1/2 cup) of the sauce over the chicken and broccoli in the pan and toss. Bake for 25 minutes or until chicken internal temperature reaches at least 165 F. Add more sauce to the pan (about 1/4 cup) and mix. Plate over rice and add more sesame seeds and green onion if desired. Drizzle remaining teriyaki sauce on top if desired. Enjoy!