Sweet Teriyaki Chicken + Broccoli

4.50 from 2 votes

Sweet Teriyaki Chicken + Broccoli

When it comes to Sweet Teriyaki Chicken + Broccoli, the possibilities are endless; with taste that is! Trust me, this recipe is better than take out and is made in less than 30 minutes. Much like Sesame chicken, this sweet teriyaki chicken and broccoli is smothered in a sweet + slightly tangy sauce, with hints of ginger, and topped with sesame seeds. Pure perfection!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: broccoli, chicken, classic, dairy-free, dinner, easy, food, healthy, homemade, indulge, plant-based, recipe, savory, skillet, sweet, traditional

Servings: servings

Calories: 619kcal

Author: Shanika

Ingredients

2 large chicken breasts, cubed into medium chunks
1 tablespoon vegetable oil (See Notes!)
¼ cup teriyaki sauce
2 Tbsps organic brown sugar (I use Sugar in the Raw)
pinch of salt + pepper
½ cup organic all-purpose flour (I use Bob's Red Mill)
3 Tbsps honey
2 large organic eggs, lightly beaten (I use Organic Valley)
6 Tbsps arrowroot starch + 2 Tbsps (for sauce) (See Notes!)
1 tablespoon ginger, finely minced
2-3 Tbsps sesame seeds, garnish
2 medium broccoli heads, chopped + slightly cooked (See Notes!)
green onions (scallion), optional
2 cups cooked rice, Basmati or Jasmine (Cook according to packaging!)

US Customary - Metric

Instructions

Whisk together the teriyaki sauce, honey, and sugar in a medium bowl. Set aside. Preheat oven to 400 degrees Fahrenheit.
Heat the canola oil over medium-heat in a large skillet. Place the lightly beaten eggs, 6 Tbsps of corn starch, and all-purpose flour into 3 separate small bowls. Next, dip each chicken piece into egg mixture first, then flour (tossing it around to coat), and lastly in the corn starch (to fully coat some more). Repeat with each chicken piece until finished.
Add each chicken into the heated skillet (not too crowded) and cook, flipping them over to the opposite side after 3-4 minutes, until golden brown. Transfer cooked chicken pieces unto a baking sheet and place in the oven for another 10 minutes until fully cooked through and crisp.
First add minced ginger to skillet and let it sauté until fragrant. Next, add sauce (that was set aside earlier) to your skillet and bring to a boil.
Whisk together warm water and 2 Tbsps of arrowroot starch in a small cup, until corn starch is fully dissolved and add this mixture to your sauce. Stir until sauce thickens. Remove chicken pieces from oven and add them to the sauce, tossing until fully coated. Add cooked broccoli and toss again.
Remove from heat and serve over rice and top with sesame seeds and green onions, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers are best kept in a tightly sealed container and refrigerated for up to 3 days.

BROCCOLI: Quickly boil or steam your broccoli for a few minutes until “al dente”. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.

RICE: You can choose to boil your rice in water, however, for greater flavor—-you can use part chicken stock and part water.

OIL: Instead of vegetable oil, you can also use coconut oil, if preferred.

STARCH: If you do not have arrowroot starch, feel free to use regular starch.

Nutrition