Here’s a simple and tasty Teriyaki Chicken and Broccoli recipe you can make in a slow cooker or on the stove:
Ingredients (Serves 4)
- 1.5–2 lbs (680–900 g) chicken breasts or thighs, boneless and skinless
- 3 cups broccoli florets (fresh or frozen)
- 1/2 cup soy sauce
- 1/4 cup brown sugar or honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- Cooked rice or noodles, for serving
- Optional: sesame seeds and sliced green onions for garnish
Instructions
- Prepare the sauce
In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper. - Cook the chicken
- Slow cooker method: Place chicken in the slow cooker and pour the sauce over it. Cook on low 4–5 hours or high 2–3 hours until chicken is tender.
- Stovetop method: Sear chicken in a skillet 3–4 minutes per side, then pour in the sauce and simmer 15–20 minutes until cooked through.
- Add broccoli
- In slow cooker: Add broccoli in the last 30 minutes of cooking.
- On stovetop: Steam or blanch broccoli separately and toss it into the chicken and sauce at the end.
- Thicken the sauce (optional)
Mix cornstarch with water and stir into the sauce. Simmer 2–3 minutes until it thickens. - Serve
Slice or shred the chicken, serve over rice or noodles, and pour extra teriyaki sauce on top. Garnish with sesame seeds and green onions if desired.
Tips
- For more flavor, marinate chicken in the sauce for 30 minutes before cooking.
- Frozen broccoli works fine—just add it toward the end to avoid mushiness.
- Add sliced bell peppers or carrots for extra color and crunch.
If you like, I can give a super easy dump-and-go slow cooker version of this recipe where you literally throw everything in and come back to a fully cooked meal. This is great for busy days.
Do you want me to do that?
