Teriyaki Chicken with Broccoli

Teriyaki Chicken with Broccoli is a light healthy recipe. I always serve it as a main dish on a bed of rice. The umami flavour of the Teriyaki Sauce is a perfect partner for the chicken and broccoli. This Japanese dish is ideal for lunch but also for dinner. The marinated chicken has immense flavour. I have barbecued this dish using the teriyaki sauce to baste the chicken with great success.

Teriyaki Chicken with Broccoli

Lovely refreshing amazingly flavoured Japanese Dish. Perfect for lunches and dinners

4.78 from 119 votes

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Course: Main Dish

Cuisine: Japanese

Keyword: Chicken, Fry, Healthy, Rice, Sauce, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Marinade: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 People

Calories: 313kcal

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Ingredients

 

MetricImperial

• 500 g chicken breast skinless/boneless/bite size
• 125 ml teriyaki sauce
• 150 g broccoli florets
• 300 g rice
• 5 g sesame seeds
• salt to taste
• pepper to taste
• Oil

Instructions

• In a mixing bowl add the chicken and the salt and pepper and rub into the chicken. Add half of the teriyaki sauce and massage again covering all of the chicken. Seal with clingfilm and leave for at least 1 hour to marinade.
  500 g chicken breast, salt, pepper, 125 ml teriyaki sauce
• Put the kettle on ready for the rice.
• In a frying pan add and little oil and heat up over a high heat. When hot, add the rice and stir. Pour twice the amount of water to rice. So, 1 mug of rice = 2 mugs of boiling water.
  300 g rice
• Add a good pinch of salt and gently stir to make sure everything is mixed. Cover with a lid and leave until all of the water has been absorbed by the rice. Turn the heat off and leave the lid on to steam the rice for a further 10 – 12 minutes. This way, it won’t get over cooked.
• While the rice is cooking, add 1 tablespoon of cooking oil to a frying pan or wok and heat over a high heat. Add the chicken and cook for 6 – 8 minutes until nicely browned and cooked through. Transfer the chicken to a bowl until needed.
  Oil
• Add a ½ tablespoon of oil and when hot add the broccoli. Fry for 2 minutes, season and stir again and then cook for a further 3 – 4 minutes or until the broccoli is cooked to your liking. I like mine with a bit of crunch still.
  150 g broccoli
• Add the chicken back to the pan and add the remaining teriyaki sauce. Fry for a further 3 – 4 minutes until everything is piping hot.
• The rice should be ready. Serve the fluffy rice and a base with the chicken and broccoli on top with a sprinkle of sesame seeds and enjoy.
  5 g sesame seeds

Nutrition

Calories: 313kcal | Carbohydrates: 46g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1079mg | Potassium: 506mg | Fiber: 1g | Sugar: 4g | Vitamin A: 181IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg