Easy Teriyaki Chicken [Ready in 20 Minutes]

Want a quick and easy dinner recipe that comes together in under 20 minutes? Whip up this 20-minute Teriyaki chicken recipe with steamed broccoli and brown rice for a healthy meal or weeknight dinner.

I remember hearing a “would you rather” question that was an easy answer for me… would you rather have to use 3x a normal amount of sauce or not use any sauce at all? I would choose 3x the normal amount of sauce every time!

I’m a sauce lover through and through. A meal is not a meal without sauce! You could have the most delicious ingredients making up a salad or bowl recipe but without sauce, it’s going to taste bland. When you say you love teriyaki, piri piri, curry, or even the beloved Buddha Bowl, what you’re really saying is that you love sauce. So let’s give credit where credit is due… the sauce!

This 20-minute teriyaki chicken recipe comes together with little effort thanks to premade teriyaki sauce. A perfect, easy meal for those nights when you don’t have a lot of energy but still want a home-cooked meal.

Here’s What You Need:

• boneless, skinless chicken breast 
• tapioca flour – cornstarch works too.
• olive oil – avocado oil would also work! 
• yellow onion
• broccoli – you can buy a head of broccoli and chop into florets or use pre-prepped broccoli florets. 
• teriyaki sauce – any brand works! I just found the Primal Kitchen brand which has great ingredients and is gluten-free, dairy-free and soy-free if you have dietary restrictions!
• optional rice for serving 

The Best Teriyaki Sauces

• Make your own! This recipe from Fit Foodie Finds looks so simple and delicious. 
• Primal Kitchen – made with great ingredients and free of a lot of common allergens and intolerances. 
• Whole Foods Organic Soy Sauce – a great organic option you can get from Whole Foods
• Trader Joe’s Soyaki – an affordable optional for you TJs aficionados
• Soy Vay – Kosher and vegan with a great classic flavor.
• KIKKOMAN – less sodium teriyaki sauce that is also gluten-free.

How to make Teriyaki Chicken

STEP 1: Add chicken to a ziploc bag (or large bowl) and top with tapioca flour. Seal bag and shake until chicken is well-coated. If using bowl, stir until chicken is well-coated.

STEP 2: Add olive oil to a large pan and heat over medium-high heat. Add chicken and cook for 3-5 minutes on each side until browned. Chicken should brown slightly, but does not need to be cooked all the way through.

STEP 3: Add more olive oil to the pan if needed and stir in the onions. Cook for 3-minutes or until softened slightly. Add broccoli and 1 tablespoon of water to the pan, cover and steam broccoli for 2 minutes. 

STEP 4: Add the chicken back to the pan with the broccoli and onions and top with teriyaki sauce. Bring to a boil and then reduce the heat to a simmer for 3 minutes or until chicken is cooked all the way through. Serve immediately over rice or a base of choice. 

How to Make This Dish Vegan

This recipe would also be delicious with tofu! Start by buying extra firm tofu. Press out the excess moisture in the tofu by wrapping the blocks in paper towels or a clean kitchen towel and stacking a few heavy pans or cookbooks on top. 

After the excess moisture has been pressed out, cut tofu blocks into bite size cubes. Add to a ziplock bag with the tapioca flour to coat the tofu pieces. Follow the rest of the recipe instructions and enjoy!

20-Minute Teriyaki Chicken

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Want a quick and easy dinner recipe that comes together in under 20 minutes? Whip up this 20-minute Teriyaki chicken recipe with steamed broccoli and brown rice for a healthy meal or weeknight dinner.

• Author: Davida Lederle
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Cook
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces
• 1/4 cup tapioca flour (cornstarch works too)
• 2 tbsp olive oil (divided)
• 1 medium yellow onion, chopped
• 1 large head of broccoli, chopped into florets
• 3/4 cup Teriyaki Sauce
• optional: rice for serving

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Instructions

1. Add chicken to a ziploc bag (or large bowl) and top with tapioca flour. Seal bag and shake until chicken is well-coated. If using bowl, stir until chicken is well-coated.
2. Add 1 tbsp olive oil to a large pan and heat over medium-high heat.
3. Add chicken and cook for 3-5 minutes on each side until browned. Chicken should brown slightly, but does not need to be cooked all the way through.
4. Remove chicken from pan and set aside.
5. Add remaining olive oil to pan and stir in onions. Cook on medium-high heat for 3 minutes.
6. Add broccoli and 1 tbsp of water and place a top or cover on pan to steam broccoli for 2 minutes.
7. Stir in chicken and top with Teriyaki sauce. Bring to a boil and then allow to simmer for 3-5 minutes or until chicken is cooked all the way through.
8. Serve immediately over rice or base of choice.

Like this post? Here are more recipes you might enjoy:

• Mushroom Teriyaki Tacos with Pineapple Salsa
• Slow Cooker Butter Chicken
• Chinese Chicken Salad
• Instant Pot Kung Pao Chicken