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.
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
Instructions
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.
Add 1 tbsp 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.
Remove chicken from pan and set aside.
Add remaining olive oil to pan and stir in onions. Cook on medium-high heat for 3 minutes.
Add broccoli and 1 tbsp of water and place a top or cover on pan to steam broccoli for 2 minutes.
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.