Easy 15-Minute Chicken Teriyaki with Broccoli Recipe

This easy chicken teriyaki with broccoli is one of my favorite meals to whip up when I need something quick, flavorful, and filling. I love how the tender chicken, crisp broccoli, and nutty almonds all come together in a sweet and savory teriyaki sauce over fluffy rice. It feels like takeout but comes together in just 15 minutes right at home.

Why You’ll Love This Recipe

I like this recipe because it’s fast, hearty, and family-friendly. Using cooked chicken saves so much time, and the instant rice makes it even easier to get dinner on the table quickly. The sauce is perfectly balanced with a little sweetness from honey, a hint of ginger, and the classic teriyaki flavor I always enjoy. It’s one of those dishes I know I can count on when I need a no-fuss dinner.

Ingredients

▢1 tablespoon cooking oil
▢2 cups cooked chicken like rotisserie chicken
▢1 ½ cups water
▢2/3 cup teriyaki sauce
▢2 tablespoons honey
▢1/2 teaspoon ground ginger
▢1/2 teaspoon garlic powder
▢2 cups instant brown rice uncooked
▢2 cups fresh broccoli florets
▢1/3 cup sliced almonds

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by heating the cooking oil in a large skillet over medium heat.
2. I add the cooked chicken to the skillet and stir it until it’s warmed through.
3. In the same pan, I pour in the water, teriyaki sauce, honey, ginger, and garlic powder, then bring it to a simmer.
4. I stir in the instant brown rice and broccoli florets, mixing everything together.
5. I cover the skillet and let it cook for about 5–7 minutes, or until the rice is tender and the broccoli is just crisp-tender.
6. I sprinkle the sliced almonds on top before serving for a little crunch.

Servings and Timing

This recipe makes about 4 servings. It takes me 5 minutes to prep and 10 minutes to cook, so the total time is around 15 minutes.

Variations

I sometimes switch things up by using shrimp, beef, or tofu instead of chicken. If I want extra veggies, I add carrots, snap peas, or bell peppers. For a spicy kick, I stir in a little Sriracha or red pepper flakes. When I’m craving a richer flavor, I drizzle a little sesame oil over the finished dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave for about 1–2 minutes or reheat it in a skillet with a splash of water to keep the rice from drying out. I don’t recommend freezing because the rice and broccoli lose their texture.

FAQs

Can I use uncooked chicken instead of cooked?

Yes, I can use raw chicken, but I make sure to cut it into small pieces and cook it fully before adding the other ingredients.

What kind of teriyaki sauce works best?

I usually use store-bought teriyaki sauce, but homemade works just as well.

Can I use white rice instead of brown rice?

Yes, instant white rice works just as well and cooks in the same amount of time.

Can I make this recipe vegetarian?

Yes, I replace the chicken with tofu or just load up on extra vegetables.

Can I add sesame seeds instead of almonds?

Yes, sesame seeds make a great crunchy alternative.

Do I need to cook the broccoli before adding it?

No, it cooks perfectly while simmering with the rice and sauce.

Can I make this recipe gluten-free?

Yes, I just make sure to use a gluten-free teriyaki sauce.

Can I prepare this dish ahead of time?

Yes, I sometimes make it in advance and reheat when ready to serve—it holds up well.

How do I make it spicier?

I stir in Sriracha, chili garlic sauce, or red pepper flakes to taste.

Can I double the recipe?

Yes, I double it easily, but I use a larger skillet so everything cooks evenly.

Conclusion

I love how quick and flavorful this chicken teriyaki with broccoli is. In just 15 minutes, I can have a complete meal that’s balanced, filling, and delicious. It’s perfect for busy nights when I want something homemade without spending too much time in the kitchen, and it always hits the spot.

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