1. For the sauce: Combine chicken broth with cornstarch and mix well. Ensure the broth is not warm or hot to prevent activating the cornstarch. Mix in the remaining sauce ingredients and set aside in a cool place until ready to use.
2. Cut the chicken into cubes and pat dry. Season with salt and pepper.
3. Heat peanut oil over medium-high heat. Once hot, add the chicken and broccoli. Cook for 3-4 minutes, then turn the chicken to brown all sides, cooking for an additional 2-3 minutes. Remove and set aside.
4. Add the sauce to the skillet and bring it to a boil. While it heats, use a silicone spatula to scrape the brown bits from the bottom and sides of the skillet to enhance the flavor of the sauce.
5. Once the sauce reaches a boil, it will thicken quickly. Reduce the heat to a simmer.
6. Return the chicken and broccoli to the skillet and heat through for 1 minute.
7. Remove from heat and garnish with green onions, sesame seeds, and red pepper flakes. Serve over rice, cauliflower rice, or in lettuce wraps!
Notes:
Pro Tips:
– Mirin adds that classic teriyaki flavor. If unavailable, you can substitute it with sake, sherry, or dry white wine like Pinot Grigio or Sauvignon Blanc. Non-alcoholic wine works too.
– Frozen broccoli can be used—just thaw and pat dry before cooking.
– The hot sauce enhances flavors without adding spice; I recommend Frank’s Hot Sauce.
– Feel free to add ingredients like julienned carrots, celery, water chestnuts, spinach, or kale.
– To lower sodium, consider using low-sodium soy sauce and/or broth.
My Process for Perfectly Cooked Rice:
1. In a saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of white long-grain rice and submerge it. Bring it back to a boil, cover, and reduce heat to a gentle simmer (medium-low).
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