Chicken teriyaki was my go-to dish as a child when my family went out for Japanese food. In the recipe below, we make a super-tasty and simple chicken teriyaki dish with broccoli. We add the broccoli during the last 40 minutes of cooking so that it holds its texture and doesn't get all mushy.
We use boneless, skinless chicken breast for this recipe, cutting it into large chunks that get coated in the teriyaki sauce. We make a cornstarch slurry to thicken the sauce. In a slow cooker, adding the slurry in the beginning is key to actually getting the sauce to thicken. Garlic, onion, ginger and soy sauce are added, and then the mixture cooks slowly for four hours. Add the broccoli toward the end of the cook time, and there you have it!