Gluten-Free Teriayki Chicken And Broccoli Skillet

White bowl with teriyaki chicken pieces and broccoli with chopsticks beside it and chopsticks in the bowl.

Gluten-Free Teriayki Chicken And Broccoli Skillet

Tender, juicy pieces of chicken simmered in a gluten-free teriyaki sauce. This teriyaki chicken and broccoli dinner comes together in just 15 minutes making it perfect for busy weeknights.

Course dinner

Cuisine American

Keyword teriyaki chicken,

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 222kcal

Author Shelby Stover

Equipment

Ingredients

1.10 lb chicken breast boneless, skinless cut into 1 inch pieces (500 g)
1 tablespoon olive oil
¼ cup low sodium soy sauce 2.02 fluid oz | 60 ml
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon minced garlic
2 cups steamed broccoli florets 12.34 oz | 350 g

Instructions

Heat a non-stick skillet on medium heat with oil. Stir fry the chicken breast and cook for about 3 minutes.
In a small bowl, mix soy sauce, brown sugar, rice vinegar and garlic. Pour in the skillet. Stir and cook for 1 minute.
Add the broccoli and stir. Cook for 2 minutes.
Remove from the stove, garnish with sesame and serve with rice.
Enjoy.

Video

Notes

Make it paleo: Opt for coconut aminos in place of soy and coconut palm sugar or maple syrup for the brown sugar.

Cuts of chicken: Boneless chicken breasts are the most common but boneless, skinless, chicken thighs work well too. You may need to cook them longer though to remove the juice.

Vegetables: snow peas, cauliflower, or even green beans work in place of broccoli.

Store the teriyaki chicken and broccoli skillet in the fridge for up to 5 days in an airtight container.

Freeze it: Let the chicken and broccoli cool fully before placing it in an airtight freezer container or plastic baggie. Try to get all the air out of the bag first. Like this, it will freeze for up to one month. make sure to let it thaw in the fridge before reheating.

Nutrition