Easy Teriyaki Chicken Broccoli Stir Fry

Growing up, stir fry night at our house meant opening a bag of frozen mixed vegetables and adding some soy sauce. That’s what my mom knew, and honestly, we thought it was pretty good at the time. It wasn’t until I started cooking for my own family that I realized how much better homemade stir fry could be.

This teriyaki chicken broccoli stir fry is what I wish we’d had back then. It’s simple, quick, and way better than those frozen veggie mixes. The trick isn’t fancy ingredients or complicated steps – it’s just about getting your pan nice and hot and cooking everything in the right order. Trust me, once you try it this way, you might never look back at those frozen bags again.

What Kind of Broccoli Should I Use?

Fresh broccoli is ideal for stir-frying, but don’t worry if you only have frozen – both will work in this recipe. If you’re using fresh broccoli, look for heads with tight, dark green florets and no yellowing spots. The stems should feel firm and crisp, not rubbery. You can use both the florets and the stems (just peel and slice the stems thinly so they cook evenly). If you’re going with frozen broccoli, thaw it completely and pat it dry with paper towels before cooking – this helps prevent your stir-fry from becoming watery and ensures you’ll get some nice caramelization on the vegetables.

Options for Substitutions

This stir fry recipe is pretty adaptable and here’s how you can switch things up:

• Broccoli: Fresh or frozen broccoli both work great here. You can also swap it with cauliflower, green beans, or sugar snap peas. If using frozen veggies, there’s no need to thaw – just add them straight to the pan and cook a minute or two longer.
• Chicken breast: Chicken thighs work just as well and stay a bit juicier. You could also use thinly sliced beef, pork, or even tofu for a vegetarian version.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in if you’re out of rice vinegar. Use the same amount.
• Corn flour: Regular cornstarch works exactly the same way. You can also use all-purpose flour, but you’ll need to double the amount for the same thickening power.
• Brown sugar: Honey or maple syrup can replace brown sugar – start with 3 tablespoons since they’re a bit sweeter. Regular white sugar works too.
• Soy sauce: For a gluten-free option, use tamari. Coconut aminos work too, but they’re sweeter, so reduce the brown sugar by half.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry is overcrowding the pan, which causes the chicken and broccoli to steam instead of getting that perfect golden-brown sear – work in batches if needed to give your ingredients enough space.

Temperature control is crucial: starting with a pan that’s not hot enough will make your chicken release moisture and become rubbery, so wait until your oil is shimmering before adding ingredients.

When it comes to the broccoli, many cooks make the error of adding it too early; it’s best to add it after the chicken is nearly done, cooking it just until it turns bright green to maintain its crunch and nutrients.

For the perfect sauce consistency, mix your corn flour with cold water before adding it to the hot pan – adding it directly can result in unwanted lumps that won’t dissolve no matter how much you stir.

What to Serve With Teriyaki Chicken Stir Fry?

Since this stir fry is loaded with chicken and broccoli, rice is the perfect base to soak up all that tasty teriyaki sauce. I usually go with jasmine or brown rice, but cauliflower rice works great too if you’re watching your carbs. A side of steamed edamame makes an easy appetizer that keeps with the Asian-inspired theme, and you can never go wrong with some crispy spring rolls on the side. For a complete meal, I like to add a simple miso soup – it’s light and helps balance out the sweet and savory flavors of the teriyaki sauce.

Storage Instructions

Keep Fresh: This teriyaki chicken stir fry is perfect for meal prep! Pack it in airtight containers and pop it in the fridge – it’ll stay good for up to 4 days. The sauce might thicken a bit in the fridge, but that’s totally normal and won’t affect the taste.

Freeze: Want to save some for later? Let the stir fry cool completely, then transfer it to freezer-safe containers. It’ll keep well in the freezer for up to 3 months. The broccoli might be a bit softer after freezing, but the flavors will still be great!

Reheat: When you’re ready to eat, just pop it in the microwave for 2-3 minutes, stirring halfway through. If you’re using the stovetop, heat it in a pan over medium heat until it’s warm throughout. Add a splash of water if the sauce seems too thick.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-45 g
• Fat: 20-25 g
• Carbohydrates: 80-90 g

Ingredients

• 4 cups broccoli florets (see notes for frozen broccoli)
• 1 large skinless, boneless chicken breast, chopped into 1-inch pieces
• 1 tablespoon cooking oil
• 2 cloves garlic, finely chopped
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup water
• 1/2 tablespoon rice vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons corn flour

Step 1: Prepare the Sauce

In a small bowl, whisk together all the ingredients for the sauce.

Once well combined, set the sauce aside until ready to use.

This will be the key flavor component of your dish.

Step 2: Blanch the Broccoli

Bring a medium pot of water to a boil.

Add the broccoli and blanch for 5 minutes.

After blanching, transfer the broccoli immediately to an ice bath (a large bowl filled with cold water and ice) to stop the cooking process.

Once cooled, drain the broccoli thoroughly and set it aside.

Step 3: Cook the Chicken

In a skillet, heat some vegetable oil over medium-high heat.

Add the chicken pieces and brown them on both sides.

Once browned, reduce the heat to medium and add the drained broccoli to the skillet.

Step 4: Combine and Thicken the Sauce

Gently pour the prepared sauce into the skillet with the chicken and broccoli.

Allow the sauce to thicken, which should take about 5 minutes.

As the sauce thickens, gently toss the ingredients so that everything is evenly coated and infused with flavor.

Step 5: Serve and Enjoy

Serve the chicken and broccoli in sauce over a bed of rice.

This will create a delightful and balanced meal that is both nutritious and satisfying.

Enjoy your homemade dish!