Teriyaki Chicken
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5.0
12 reviews
Excellent
Teriyaki Chicken
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Make this Teriyaki Chicken for a quick, savory and filling weeknight dinner. This can be made in less than 15 minutes when you prep the homemade teriyaki sauce ahead of time. Serve this with broccoli and rice!
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Ingredients
- 2 boneless skinless chicken breasts cut into 1 ½-inch pieces
- 1/3 cup cooking sake
- 2/3 cup Teriyaki sauce homemade or store-bought, divided
- 4 teaspoons cornstarch (only use if using homemade teriyaki sauce)
- 3 tablespoons water (only use if using homemade teriyaki sauce)
- 3 tablespoons neutral oil divided
- 6 ounces cremini mushrooms sliced
- 1/2 white or yellow onion peeled and thinly sliced
- 4 cups broccoli florets trimmed
- 1 scallion chopped, for garnish
- sesame seeds for garnish
- steamed white rice for serving
Instructions
- In a bowl, large enough to hold the chicken, whisk together sake and 1/3 cup teriyaki sauce (reserving the rest for later). Toss the chicken in the marinade and cover the bowl with a lid or plastic wrap. Transfer to the fridge to marinate for 1 to 2 hours.
- Make a cornstarch slurry by whisking together the cornstarch and water in a small bowl. Set aside.
- Heat 2 tablespoons of neutral oil in a large, wide-rimmed skillet set over medium heat. Add the chicken, shaking off the marinade before adding to the pan, and cook for 3 minutes, or until the chicken starts to brown. Turn to brown on all sides.
- Add the remaining oil to the pan and stir in the mushrooms and onions. Stir fry for 5 minutes. Pour in the remaining 1/3 cup of teriyaki sauce, stir, and cook for 1 minute.
- Add the broccoli and cook for 2 minutes or until bright green and warmed through. Mix in cornstarch slurry and cook for 1 to 2 minutes.
- Serve with steamed white rice and garnish with green onion and sesame seeds.
Notes
- Tips and Tricks:
- Tips and Tricks:
- Use chicken thighs. Want more flavor? Use boneless, skinless chicken thighs in place of chicken breast.
- Use another protein. Feel free to substitute in sliced beef or cubes of tofu.
- Use different veggies. I like to use a frozen stir-fry mix of peas and carrots.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
1939mg
(81%)
Potassium
844mg
(24%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
614IU
(12%)
Vitamin C
84mg
(93%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 1939mg | 81% |
| Potassium | 844mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 614IU | 12% |
| Vitamin C | 84mg | 93% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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