Teriyaki Chicken and Broccoli (Printable Version)

Crisp broccoli and tender chicken glazed in sweet-savory teriyaki sauce, roasted together on one sheet pan for easy cleanup.

# What You'll Need:

→ Chicken and Broccoli

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

→ For Serving

14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to make a slurry. Whisk slurry into the saucepan and simmer for 2-3 minutes until sauce thickens. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to coat. Reserve remaining sauce for serving.
06 - Roast in the oven for 20-25 minutes, stirring once halfway through, until chicken is cooked through and broccoli is tender and slightly crisp.
07 - Serve chicken and broccoli over cooked brown rice. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.

# Additional Tips::

01 -
  • One pan means one cleanup, and honestly, that alone might change your weeknight routine.
  • The teriyaki sauce tastes like you've been simmering it all day, but it comes together in under five minutes.
  • Chicken stays moist instead of turning into cardboard, and the broccoli gets crispy edges that taste like restaurant quality.
02 -
  • Don't skip mixing the cornstarch with cold water first—dump it in dry and you'll have lumps that won't dissolve, and your sauce won't be smooth.
  • If you have time, marinating the chicken in half the sauce for 30 minutes before roasting creates another layer of flavor that feels almost fancy.
03 -
  • If your sauce breaks or looks separated, strain it through a fine mesh sieve and whisk in a splash of water to bring it back together.
  • Prep your ingredients the night before and keep them in the fridge; when you're ready to cook, everything comes together in under 45 minutes from start to finish.
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