This teriyaki chicken with broccoli and zucchini is a quick, one-pan dinner that brings the sweet-savory flavors of Japanese-inspired teriyaki sauce to your weeknight table. Juicy chicken pieces are coated in a glossy, homemade sauce, while the broccoli and zucchini soak up all that delicious glaze. It’s a balanced, colorful meal that comes together in about 30 minutes, making it perfect for busy evenings.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 lb (450 g) broccoli florets (about 1 medium head)
- 2 medium zucchini (about 1 lb / 450 g), sliced into half-moons
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ cup (60 ml) low-sodium soy sauce
- ¼ cup (60 ml) water
- 2 tablespoons (40 g) honey or brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon (15 ml) water (slurry)
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, water, honey (or brown sugar), rice vinegar, and cornstarch slurry. Set aside.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes until browned. Then stir and cook for another 3–4 minutes until the chicken is cooked through. The internal temperature should reach 165°F (74°C) for chicken, as per USDA FSIS safe minimum. Remove chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon (15 ml) oil. Add broccoli and zucchini. Stir-fry for 4–5 minutes until the vegetables are crisp-tender (broccoli bright green, zucchini slightly translucent).
- Add garlic and ginger to the vegetables, cook for 30 seconds until fragrant.
- Return the chicken to the skillet. Pour the teriyaki sauce over everything. Stir and let it bubble for 1–2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Tips
- Substitutions: Swap chicken with tofu (firm, pressed) or shrimp (cook until pink and opaque, about 145°F / 63°C). For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Don’t overcook the vegetables: They should retain a slight crunch. Overcooking makes them mushy and dulls the color.
- Make it saucier: If you prefer extra sauce, double the sauce ingredients (except cornstarch) and add an extra teaspoon of cornstarch to the slurry.
- Common mistake: Adding the sauce too early can make the chicken soggy. Always cook the chicken and vegetables first, then add the sauce at the end.
Serving Suggestions
Serve this teriyaki chicken over steamed jasmine rice or brown rice to soak up the sauce. For a low-carb option, serve over cauliflower rice or zucchini noodles. A side of pickled cucumber or a simple green salad adds freshness.
Variations
- Spicy Teriyaki: Add 1–2 teaspoons of sriracha or red pepper flakes to the sauce for heat.
- Extra Veggies: Add bell peppers, snap peas, or carrots along with the broccoli and zucchini.
- Pineapple Teriyaki: Add ½ cup (120 ml) pineapple juice to the sauce and a few pineapple chunks for a tropical twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat for 5–7 minutes, or in the microwave in 1-minute intervals, until piping hot (165°F / 74°C). The vegetables will soften further upon reheating. You can also freeze the cooked dish for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, chicken breast works well, but it can dry out faster. Cook until just done (165°F / 74°C) and avoid overcooking.
Can I make this ahead of time? Absolutely. Cook as directed, cool, and refrigerate. Reheat gently when ready to serve. The sauce may thicken upon standing; add a splash of water when reheating if needed.
Is store-bought teriyaki sauce okay? You can use it, but homemade is often less sweet and more balanced. If using store-bought, reduce the soy sauce and honey in the recipe, or skip them entirely and use about ½ cup (120 ml) of bottled sauce.
How do I know the chicken is fully cooked? Use an instant-read thermometer inserted into the thickest piece. It should read 165°F (74°C).
Can I add other vegetables? Yes, this recipe is flexible. Try mushrooms, bell peppers, or snow peas. Adjust cooking time so all vegetables are crisp-tender.
What if I don’t have rice vinegar? Substitute with apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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