Teriyaki Chicken & Broccoli


  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cups broccoli florets
  • 1 bell pepper, sliced into strips
  • Sesame seeds for garnish (optional)
  • 2 cups cooked brown rice

For the teriyaki sauce:

  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon sesame oil, optional
  • 1/4 teaspoon ground ginger, optional


  • Heat a large pan to medium-high heat. Add olive oil, then chicken, season with salt and pepper,  and cook until no longer pink (2-3 minutes) 

  • Whisk all the ingredients for the teriyaki sauce in a small bowl. 

  • Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick. Remove chicken from heat. 

  • Add the broccoli florets and bell pepper to the same pan. Stir fry for 2-3 minutes or until the bell pepper is slightly softened. 

  • Sprinkle with sesame seeds (optional) and serve with the cooked brown rice.