20 Minute Teriyaki Chicken

This easy teriyaki chicken is sweet, savory, and packed with flavor—made with a simple homemade sauce, tender chicken, and broccoli. It’s a quick and healthy weeknight dinner the whole family will love.

Why We Love This Recipe

This is one of our go-to weeknight dinners. It’s one of those meals I make when I need something quick, reliable, and guaranteed to be eaten without complaints.

Paul loves it because it’s hearty and flavorful, and I love it because it comes together fast with ingredients we almost always have on hand. It’s also super customizable, which makes it perfect whether you’re cooking for kids, guests, or just trying to use what’s in your fridge. You can find more of our favorite weeknight meals in the Paul's Corner on my website!

What It Tastes Like

• Sweet and savory teriyaki flavor
• Slightly sticky, glossy sauce
• Tender chicken with perfectly cooked broccoli
• Better-than-takeout but lighter and fresher

Equipment Needed

• Large wok or skillet with lid
• Spatula
• Small mixing bowl or jar
• Measuring cups and spoons
• Cutting board and knife

Ingredients

Quick Teriyaki Sauce

• ½ cup coconut aminos or low sodium soy sauce
• ¼ cup brown sugar or coconut sugar
• 1 teaspoon garlic powder
• A pinch of ground ginger

Teriyaki Chicken

• 3 cups cooked chicken breast, diced
• 1 tablespoon avocado oil
• 2 cups broccoli florets (fresh or frozen)
• 4 tablespoon water
• 1 tablespoon cornstarch

Toppings and Sides

• 4 cups cooked jasmine or basmati rice
• Sliced green onions
• Sesame seeds
• Chili oil (optional)
• Sriracha (optional)

Instructions

Prepare the Sauce and Sides

1. Prepare your rice according to package instructions.
2. In a small bowl or jar, mix together coconut aminos (or soy sauce), brown sugar, garlic powder, and ginger. Set aside.

Prepare the Chicken and Veggies

3. Heat a large wok or skillet over medium heat with avocado oil.
4. Add broccoli and water. Cover and steam for about 3–4 minutes, until tender but not mushy.
5. Add cooked chicken and pour in the teriyaki sauce. Stir well.
6. Sprinkle in cornstarch and continue cooking for 2–3 minutes, until the sauce thickens and becomes glossy.

Serve

7. Serve warm over rice and top with green onions, sesame seeds, chili oil, or sriracha.

Helpful Tips

• Use rotisserie chicken to save time and add flavor
• Don’t overcook the broccoli — you want it tender-crisp, not mushy
• If sauce gets too thick, add a splash of water
• Taste before serving — you can adjust sweetness or saltiness easily

Notes from Jill

• This recipe is super forgiving — you can swap in different veggies like carrots, snap peas, or bell peppers
• Coconut aminos make it slightly sweeter and lower sodium than soy sauce
• Great for meal prep — it reheats really well

FAQs

Paul’s Corner

This recipe contains meat and is part of Paul’s Corner — where we share some of Paul’s favorite hearty, protein-packed meals that are perfect for easy weeknight dinners.