Asian Teriyaki Chicken and Broccoli  Back to Recipes

Serves 10-15

  • 1 ½ pounds Chicken Breasts, skinless and boneless
  • Broccoli, 2 heads broken into florets



  • 1 ½ cups Soy Sauce
  • 4 teaspoons Rice Vinegar
  • 2 teaspoons Sesame Oil
  • ¼ cup Sugar
  • ¼ cup Honey
  • 5 Cloves Garlic, minced
  • 1 Tablespoon fresh Ginger, grated
  • Cayenne, to taste
  • Black Pepper, to taste
  • 1 Tablespoon Sesame Seeds
  • 1 Tablespoon Orange Juice, freshly squeezed
  • ¼ cup Green Onions, finely chopped
  • 1 Tablespoon cornstarch dissolved in warm water (1 Tablespoon) 


Combine all ingredients for Teriyaki sauce in a saucepan over medium heat and stir until bubbly and thick, about 15 minutes. Remove from heat and let cool to room temperature.

Rinse chicken breasts, pat dry and cut into ½ inch cubes.

Reserve half of the Teriyaki sauce and set aside. Pour the other half of the Teriyaki sauce in a glass dish with chicken cubes, coat chicken in sauce and cover. Marinate the chicken in the refrigerator overnight.

Bake marinated chicken chunks in the oven at 350 degrees, basting with marinade every 2 minutes. Bake chicken until juices run clear and meat is tender and white in the center.

Meanwhile, steam broccoli florets with salt and pepper. Fill a large bowl with ice water. Dump al dente broccoli into ice bath to stop cooking and create nice crunchy and vibrant green broccoli florets. Remove broccoli from ice bath after 30 seconds and set aside. Serve with remaining Teriyaki sauce for dipping.

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