5 from 12 votes
Gluten-Free Teriayki Chicken And Broccoli Skillet
This skillet dish cooks bite-sized pieces of chicken breast and steamed broccoli in a gluten-free teriyaki sauce made from soy sauce, brown sugar, rice vinegar, and garlic. The chicken is stir-fried until mostly cooked, then combined with the sauce and broccoli for a brief finish, resulting in a dish with tender protein, crisp-tender vegetables, and a mildly sweet-savory glaze.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
222 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1.10 lb chicken breast boneless, skinless cut into 1 inch pieces (500 g)
- 1 tablespoon olive oil
- ¼ cup soy sauce 2.02 fluid oz | 60 ml, low sodium
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 2 cups broccoli 12.34 oz | 350 g, steamed florets
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.
Cup of Yum
Notes
- For a paleo version, substitute coconut aminos for soy sauce and use coconut palm sugar or maple syrup instead of brown sugar.
- You can use boneless, skinless chicken thighs instead of breast, but plan for a longer cooking time to fully cook the thighs.
- Broccoli can be replaced by snow peas, cauliflower, or green beans if preferred.
- Store leftover teriyaki chicken and broccoli in an airtight container in the fridge for up to 5 days.
- To freeze, cool completely and place in airtight freezer containers or baggies with excess air removed; freeze for up to one month. Thaw in the refrigerator before reheating.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
10g
(3%)
Protein
29g
(58%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
80mg
(27%)
Sodium
735mg
(31%)
Potassium
673mg
(14%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
321IU
(6%)
Vitamin C
42mg
(47%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 735mg | 31% |
| Potassium | 673mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 42mg | 47% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.