In a mixing bowl or container, whisk together all ingredients for sauce (check above list) until well-combined. Set aside.
Peel the garlic and mince. Set aside.
Cut up chicken breast into ½ to ¾ inch cubes (I prefer smaller chunks of meat for easy biting. However if you want bigger chunks, cut up the meat into 1 inch cubes and adjust cooking time accordingly).
Heat a large wok or skillet over high heat. Add the oil and sauté chicken meat for 3 minutes till it’s no longer pink.
Throw in minced garlic and sauté for a minute till fragrant.
Add the broccoli florets and ½ cup of water. Mix quickly.
Cover skillet and cook for 3 minutes. The broccoli should be halfway cooked like shown in the photo below.
Pour in the teriyaki sauce.
Lower heat to medium and let it simmer for 2 minutes until the sauce thickened and reduced.
Serve hot over rice or pasta.
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2015/03/03/teriyaki-chicken-broccoli-recipe/