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Teriyaki Chicken with broccoli and apricots


Chicken – Use a large boneless skinless chicken breast and then dice it into 1-inch cubes.

Broccoli – You will want to grab about 4 cups of fresh broccoli (see the recipe note if you are using frozen broccoli)

Vegetable Oil

Soy Sauce – I like using a low-sodium soy sauce or tamari to be able to control the saltiness of the homemade teriyaki sauce.

Brown Sugar – I use dark brown sugar to add richness of flavor to the sauce.


Rice Vinegar

Cornstarch – This will help thicken up the sauce.


Make the Sauce. In a small bowl, combine the garlic, soy sauce, rice vinegar, brown sugar, cornstarch, and water. Whisk together until it comes together into a cohesive sauce. Set aside.

· Blanch the Broccoli. Bring a medium pot of water to a boil and add the broccoli florets. Blanch the broccoli for 5 minutes and then immediately transfer it to an ice bath (a large bowl of water filled with ice). This process immediately stops the cooking process of the broccoli to prevent the florets from getting mushy. Set this bowl aside until the broccoli is completely cool.

· Brown the Chicken. Heat a skillet over medium-high heat. Once the skillet is hot, add the vegetable oil. Once the oil is hot but not yet smoking, add the chicken pieces and brown them on both sides.

· Add the Broccoli and Homemade Teriyaki Sauce. Once the chicken is cooked, add the broccoli, followed by the sauce. Stir gently for about 5 minutes until the sauce has thickened.

·Serve. Serve teriyaki chicken

  • Based on preferences, this dish would go great on top a bed of white rice!

summited by: Curtis, Simi, CA

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