- 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.