In a small bowl, mix all of the ingredients for the teriyaki sauce until well incorporated then set aside.
Add olive oil to a skillet that's been heating over medium-high heat. Add the chicken and toss to cook every so often, about 7-9 minutes total. Add in your 2 minced garlic cloves and cook for an additional 1 minute, or until fragrant.
While the chicken is browning, place broccoli in the microwave and cook for 5-6 minutes. Set aside.
Add the teriyaki sauce to the chicken skillet and stir until it thickens. The cornstarch will sauce this to happen almost immediately, so keep your eye on it to prevent sauce from burning off. Remove skillet from heat and then immediately add in your broccoli. Toss everything to combined, then sprinkle on your red pepper flakes. I also added about 1 tbsp of fresh coriander seeds, but you can totally omit them altogether! (I just had them on hand and got crafty)
Serve the chicken & broccoli over any grain of your choosing. This time around I used leftover Spanish rice, but topping this over cauliflower rice make the recipe even lighter!Enjoy :)
