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Ingredients:
For the chicken:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
For the broccoli:
– 3 cups broccoli florets
– 2 tablespoons vegetable oil
– Salt and pepper, to taste
For the teriyaki sauce (optional):
– 1/2 cup soy sauce
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 2 tablespoons water
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, whisk together teriyaki sauce, vegetable oil, garlic, and ginger. Add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat the oven to 400°F (200°C).
3. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
4. While the chicken is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 3-5 minutes, or until tender but still crisp. Season with salt and pepper to taste.
5. In a small bowl, whisk together the teriyaki sauce ingredients (if making from scratch).
6. To serve, place the cooked chicken and broccoli on a plate, and brush with teriyaki sauce. Serve immediately and enjoy!
Tips and Variations:
– Use store-bought teriyaki sauce for a quicker option.
– Add sliced bell peppers, carrots, or snap peas to the skillet with the broccoli for added color and nutrients.
– Serve with steamed rice, noodles, or stir-fried vegetables for a complete meal.
– For a spicy kick, add red pepper flakes or sriracha to the teriyaki sauce.