Chicken Teriyaki with Broccoli

This stir-fry dish has it all:

Chicken, vegetable and a great sauce, plus it can be made ready in just 20 minutes.

Active Time: 10 min – Start to Finish: 20 min


Ingredients

  • 2 lb boneless skinless chicken breasts, chopped into bite-size pieces
  • 2 medium brunch of broccoli, chopped into florets
  • 2 red bell peppers, chopped
  • 3 garlic cloves, chopped
  • ½ cup green onions, chopped, whites and greens kept separate
  • ½ cup soy sauce
  • Water
  • Sugar
  • Cornstarch
  • Extra-Virgin Olive Oil
  • Kosher Salt & Pepper

Directions

In a large frying pan, add 2 Tbs oil over medium-high heat, then add the chicken, 2 tsp salt and pinch of pepper and cook until golden brown and full cooked, about 5-6 minutes. Remove to a bowl.

To the same pan add 3 Tbs oil over medium-high heat and add the garlic and white part of the green onions and cook for 30 seconds. Add the bell peppers and broccoli and cook for 1 minute. Add 3 Tbs water and cover with aluminum foil and to steam the vegetables for 4 minutes until tender.

In a bowl whisk together the soy sauce, ½ cup water, 2 Tbs cornstarch and 1 Tbs sugar. Add the sauce and chicken to the pan and cook for 2-3 minutes until the sauce is thickened. You can adjust the sauce as needed with a bit of sugar or soy sauce as needed. Serve stirfry topped with green onions.

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