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Homemade Chicken Teriyaki Broccoli Salad
4.86 from 7 votes

Homemade Chicken Teriyaki Broccoli Salad

Ditch the never-ending days of takeout for your very own, even better version with this Homemade Chicken Teriyaki Broccoli Salad Bowls. Made with homemade teriyaki sauce and fresh vegetables, this will become an instant favorite for anyone looking to eat healthy without compromising flavor.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4 servings
Calories: 580kcal


Terikaki Sauce:

  • 1 tablespoon fresh ginger - minced (or grated on a microplane)
  • 4 cloves garlic - minced
  • ½ cup soy sauce
  • cup brown sugar
  • 2 tablespoon rice wine vinegar
  • ¼ cup water
  • 1 teaspoon corn starch

For the Chicken:

  • 2 pounds boneless skinless chicken thighs
  • salt + pepper - to taste
  • 2 teaspoon olive oil

For the Teriyaki Dressing:

  • 3 tablespoon teriyaki sauce
  • 1 tablespoon toasted sesame oil - add more if desired
  • ½ serrano or jalapeno chili pepper - finely chopped (optional)
  • 1 heaping tablespoon honey
  • cup rice vinegar
  • 2 tablespoon water

For the Salad:

  • 1 cup green peas
  • 12 ounces fresh broccoli florets
  • 10 ounces sugar snap peas
  • 1 head nappa cabbage - shredded
  • ½ cup green onions - chopped
  • Sesame seeds - for garnish


  • In the bowl of a blender blend together the ginger, garlic, soy sauce, brown sugar, rice vinegar, water and corn starch. Process until fully combined and creamy. Reserve 3 tablespoons of the sauce in the blender; meanwhile transfer remaining sauce to a small bowl and set aside.
  • Bring a large pot of water to a boil over high heat (this usually takes a while. The water should be boiling by the time the dressing has been made).
  • Heat a large skillet over medium high heat. When the skillet is hot add the oil and then carefully add the chicken thighs. Sprinkle with salt and pepper. Cook the chicken on each side for approximately 4-6 minutes, or until each side is nicely golden brown and chicken is nearly cooked. Add the bowl of sauce to the skillet and reduce heat to medium low, cooking until chicken is cooked through. Remove from heat and set aside to rest.
  • Prepare the teriyaki dressing- in the same blender that contains the leftover 3 tablespoons of teriyaki sauce, add the sesame oil, chili, honey, rice vinegar and water. Taste and add any additions necessary. Set aside.
  • By now the large pot of water should be boiling- blanch the green peas, broccoli florets and sugar snap peas in the water for 2-3 minutes, or just until they start to soften (you don't want them to get too cooked and mushy). When ready, carefully drain the boiling water and rinse with cold water for 1-2 minutes to slow down further cooking.
  • In a large bowl toss together the blanched veggies, chopped cabbage, green onion and teriyaki dressing. Slice the cooked chicken into small strips and add to the salad. Serve with steamed rice or cauliflower rice. Garnish with sesame seeds.


Calories: 580kcal | Carbohydrates: 54g | Protein: 57g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 2422mg | Potassium: 1603mg | Fiber: 12g | Sugar: 34g | Vitamin A: 1980IU | Vitamin C: 219.6mg | Calcium: 230mg | Iron: 6.8mg
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