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Teriyaki-Style Chicken with Sautéed Garlic Broccoli

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A flavorful, better-for-you take on teriyaki chicken—made with boneless skinless chicken thighs, garden-fresh broccoli and bell peppers, and a lighter touch of teriyaki sauce. Served over fluffy jasmine rice for a complete meal.

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Ingredients

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For the Chicken:

  • 8 boneless, skinless chicken thighs, chopped into bite-size pieces
  • 2 teaspoons SOULFUL SEASONING SALT, divided (1 for marinade, 1 for cooking) ADD TO CART
  • 2 teaspoons SASSY SEASONING BLEND ADD TO CART
  • 1 teaspoon paprika
  • 1/2 teaspoon SPICY PEPPER BLEND (for cooking) ADD TO CART
  • 1 tablespoon GARLIC GODDESS BLEND (for cooking) ADD TO CART
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil (or preferred cooking oil)
  • 1 large sweet onion (Vidalia or similar), chopped
  • 1/4 cup soy sauce
  • 1/2 cup teriyaki sauce (adjust to taste for sweetness)

For the Vegetables:

  • 2 small bundles broccoli, chopped into florets (about 4 cups)
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small purple bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1/4 teaspoon SOULFUL SEASONING SALT ADD TO CART
  • 1/2 teaspoon SPICY PEPPER BLEND (or to taste) ADD TO CART
  • 1 teaspoon GARLIC GODDESS BLEND ADD TO CART
  • 1 tablespoon soy sauce

For Serving:

  • Steamed jasmine rice

Instructions

  1. Season & Rest the Chicken: In a large bowl, toss chicken thighs with 1 teaspoon Soulful Seasoning Salt, Sassy Seasoning Blend, paprika, and cornstarch until evenly coated. Let sit for about 20 minutes. (Optional: cover and refrigerate during this time, or cook immediately if you prefer.)
  2. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet or wok over medium heat. Add the chicken in an even layer and cook until golden brown on both sides, about 3–4 minutes per side.
  3. Add Remaining Seasonings: Sprinkle the chicken with the remaining 1 teaspoon Soulful Seasoning Salt, Spicy Pepper Blend, and Garlic Goddess Blend. Stir and continue cooking for another 2–3 minutes to let the spices bloom.
  4. Add Onion: Push the chicken to one side of the pan and add the chopped onion. Cook until softened and fragrant, 3–4 minutes. Stir everything together.
  5. Simmer in Sauce: Add soy sauce and teriyaki sauce. Stir well to coat. Cover with a lid and reduce heat to medium-low. Let simmer for 10 minutes, until the chicken is fully cooked and the sauce thickens into a savory gravy.
  6. Cook the Vegetables: In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add broccoli and bell peppers, tossing to coat. Pour in ¼ cup water, cover with a lid, and steam for 4–5 minutes, until vegetables are tender but still bright in color (tender-crisp).
  7. Season the Vegetables: Remove lid and sprinkle with Soulful Seasoning Salt, Spicy Pepper Blend, Garlic Goddess Blend, and soy sauce. Toss to coat and cook 1–2 minutes more until liquid evaporates and vegetables are glossy.
  8. Serve: Spoon steamed jasmine rice into bowls. Top with teriyaki chicken and serve the sautéed vegetables on the side—or mix them in for a one-pan style dish.

Find it online: https://lailaali.com/teriyaki-style-chicken-with-sauteed-garlic-broccoli/