Description
A quick and delicious weeknight meal featuring tender chicken glazed in a homemade teriyaki sauce, served over rice with steamed broccoli for a balanced, one-pan dinner.
Ingredients
1 lb boneless skinless chicken breast, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon black pepper
¼ cup packed light brown sugar
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar (or apple cider vinegar)
½ teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornstarch
Cooked rice (white, brown, or jasmine), for serving
Steamed broccoli florets, for serving
Instructions
- Cook rice according to package instructions and steam broccoli until tender-crisp.
- Season chicken pieces with salt and pepper. Heat a nonstick skillet over medium heat and cook chicken, stirring frequently, until cooked through (5–7 minutes).
- In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, ginger, garlic, and cornstarch until smooth.
- Pour the sauce over the cooked chicken. Stir constantly and cook 2–3 minutes more until the sauce thickens into a glossy teriyaki glaze.
- Assemble bowls: divide rice among 4 bowls, top with glazed chicken, and arrange broccoli on the side. Spoon any extra sauce from the pan over the top.
Notes
- Prep the sauce mixture ahead to streamline cooking.
- Use chicken thighs for juicier meat and richer flavor.
- For gluten-free, substitute tamari or coconut aminos for soy sauce.
- Add sliced bell peppers or snap peas into the pan after cooking chicken for extra veggies.
- Reheat leftover chicken in a skillet with a splash of water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
