Teriyaki Chicken and Broccoli Stir-Fry
Bite-size chicken thighs and crisp broccoli tossed in a glossy teriyaki glaze. A fast, high-protein skillet dinner that comes together in one pan.
- Total
- 18 min
- Prep 7 · Cook 11
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Cut the chicken thighs into 2 cm pieces and pat them dry. Season with 0.25 tsp salt and 0.25 tsp black pepper. Cut the broccoli into small 2 cm florets, halving any thick stems lengthwise so they cook at the same rate.
~7 min
Cutting chicken into uniform 2 cm pieces ensures even cooking, and patting dry promotes browning by removing surface moisture.
-
Heat 1 tbsp vegetable oil in a large skillet over high heat until it shimmers. Add the chicken in a single layer and cook without moving for 3 minutes, then stir and cook 2 minutes more, until browned and just cooked through. Transfer the chicken to a plate.
~5 min
High heat and a single layer create a browned crust through the Maillard reaction, while leaving the chicken undisturbed for 3 minutes allows that crust to form.
Pat the chicken dry and leave it undisturbed for the first 3 minutes: a dry surface and a hot pan are what build the browned crust that gives the glaze its depth.
Searing Get the pan very hot and leave the chicken undisturbed to develop a deep brown crust. Avoid crowding the pan or moving the pieces too early, which causes steaming instead of searing.
-
Add the broccoli to the hot skillet with 3 tbsp water. Cover and cook over high heat for 3 minutes, until the broccoli is bright green and crisp-tender and the water has nearly evaporated.
~3 min
Covering traps steam to cook the broccoli quickly and evenly, while the small amount of water prevents burning and helps it stay crisp-tender.
Stir-frying Cook over high heat and keep the ingredients moving to cook quickly without burning. Add liquid sparingly and let it evaporate to concentrate flavors.
-
Return the chicken and any resting juices to the skillet. Pour in 4 tbsp teriyaki sauce and toss over high heat for 2 minutes, until the sauce thickens into a glossy glaze that coats the chicken and broccoli.
~2 min
Tossing over high heat evaporates water and concentrates the sauce, allowing sugars to caramelize and thicken into a glossy glaze that clings.
If the teriyaki sauce reduces too far and starts to stick, loosen the pan with a splash of the 3 tbsp water rather than more sauce, so the glaze stays glossy instead of salty.
Stir-frying Cook over high heat and keep the ingredients moving to cook quickly without burning. Add liquid sparingly and let it evaporate to concentrate flavors.
-
Divide between two plates and spoon the pan glaze over the top. Serve hot.
~1 min