Easy Weeknight Teriyaki Chicken + Broccoli is a quick, easy and simple recipe that can be on your dinner table in 20 minutes.
Does it get much more simple than this? Answer: nope. As promised, over this next week I am featuring several ways to use my Homemade Teriyaki Sauce and incorporate it into your weeknight dinners. This is one of my favorites, simply because it is no-fuss and can be done in one pan! (hello…. I am a never-ending creator of dirty dishes… anytime I can cut that amount down, I am all in). Let’s start the process of up-ing that weeknight dinner game – eh?
The first step here is to have you teriyaki sauce already made – remember, part of this plan is to try and make some stuff ahead of time so on your crazy weeknight you aren’t making teriyaki sauce from scratch. Don’t get me wrong, it isn’t all that complicated or time-consuming to make, but when you are being pulled in a million directions when you get home from work, that task might sound a little daunting. Instead, give yourself a high-five (or not because you will look ridiculous) and pour yourself a glass of wine as you take out your chicken from the fridge that has been marinating in your pre-made teriyaki sauce (that is what the weekend is for).
Get your skillet going by spraying it with a little olive oil or other non-stick spray and bring up to medium heat. Once it is heated, place your chicken breasts in the skillet and enjoy the simple, yet wonderful, sound of them sizzling as they meet the hot pan. Drizzle a little extra teriyaki sauce on top and then cover and set your timer for about 5 minutes.
Meanwhile, take your broccoli and cut up into smaller, bite-sized pieces. Set aside.
After 5 minutes, check your chicken. If the sides are turning white, it is time to turn. If not, cover for an additional 2-3 minutes or until they do start to turn white. Then flip and drizzle with a little bit more teriyaki sauce so they stay moist. Cover and cook an additional 5-7 minutes or until chicken is fully cooked.
Then, uncover and add your broccoli, drizzling with some teriyaki sauce as well. Mix around and then cover for 2-3 minutes. If teriyaki sauce seems to be too hot and drying out, just add a drop of water to help loosen it up. Keep covered and let the broccoli steam.
After about 3 minutes, voila – you are done.
Serve with something as simple as brown rice, baked potato or yam and dinner is On.The.Table.
I have a couple more of these comin at ya this week so stay tuned!!!Print
- 2–4 chicken breasts (marinated in teriyaki sauce overnight but at least 30 minutes – I typically use about 1/4–1/2 cup of sauce per breast, but use your best judgment. Just make sure the chicken breasts are fully submerged in the sauce while marinating)
- 1/2 cup teriyaki sauce for broccoli
- 1 small/medium head of broccoli, cut into bite-sized pieces
- Take large skillet and spray with non-stick.
- Bring to medium heat and add chicken breasts.
- Cover for 5 minutes.
- Check to see if side and top of chicken have started to turn white – if yes, turn over. If no, cover and let cook an additional 2-3 minutes.
- Flip and drizzle a little bit of teriyaki sauce on chicken to ensure they stay moist.
- Cover and let cook an additional 5 minutes.
- Check for doneness.
- If fully cooked, add broccoli and drizzle with teriyaki sauce. Add enough to just barely coat the broccoli, you don’t want the broccoli drenched). Stir.
- Cover and let broccoli steam for 2-3 minutes.
- Uncover, stir and taste a piece of broccoli – if it too firm for your liking, cover and let steam another minute or so.
- If teriyaki sauce is sticking to pan, add about a teaspoon of water and scrape bottom.
- Serve immediately with brown rice, baked potato or yam.
- Garnish with sesame seeds, if desired.
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