Teriyaki One-Pot Chicken and Broccoli Stir Fry

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 4 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3/4 cup teriyaki sauce
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 0 salt and pepper, to taste
• 3 cups cooked white rice, for serving

Method

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Heat the vegetable oil in a 9-inch skillet or large sauté pan over medium-high heat.

3. 3

   Add the chicken in a single layer and cook until browned on the outside and cooked through, about 6 to 7 minutes, stirring occasionally.

   6:00 · Brown chicken
4. 4

   Transfer the chicken to a plate and set aside.

5. 5

   Add the broccoli florets and sliced bell pepper to the same skillet and stir-fry for 3 to 4 minutes until the broccoli turns bright green and just starts to soften.

   3:00 · Stir-fry vegetables
6. 6

   Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
7. 7

   Pour in the teriyaki sauce and chicken broth, then return the chicken to the skillet.

8. 8

   Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the broccoli is crisp-tender and the chicken is heated through.

   5:00 · Simmer stir fry
9. 9

   In a small bowl, whisk together the cornstarch and water until smooth, then stir into the skillet.

10. 10

    Simmer for 1 to 2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.

    1:00 · Thicken sauce
11. 11

    Remove from heat and sprinkle with sliced green onions and sesame seeds.

12. 12

    Serve hot over cooked white rice.