Season chicken thighs with salt and pepper. Heat oil in a pan over medium heat. Add chicken thighs and cook for about 8 minutes per side or until browned and cooked through. Set aside.
To the same pan add broccoli and sauté in residual oil for 2-3 minutes. Remove from heat and set aside.
In a small bowl mix the soy sauce, broth, brown sugar, garlic, and ginger. Add to the sauté pan and bring to a simmer. Cook for 3-4 minutes. Separately mix the cornstarch with water to make a slurry. Add this to the teriyaki sauce and continue cooking until sauce is thick.
Chop chicken thighs and add to the sauce along with broccoli and sliced green onions. Serve over white rice.
