Teriyaki Chicken
User Reviews
5.0
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
318 kcal
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Course
Main Course
Teriyaki Chicken
Report
This Teriyaki Chicken is an easy stir fry recipe with the best homemade teriyaki sauce. Serve this with rice, cauliflower rice, or in lettuce wraps!
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Ingredients
Chicken/Broccoli
- 1 ¼ lbs. boneless skinless chicken breasts
- Salt/Pepper
- 1-2 tablespoons peanut oil can sub olive oil
- 3 cups broccoli florets washed and patted dry
Sauce
- 3/4 cup chicken broth
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 3 tablespoons mirin see notes
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 ½ tablespoons brown sugar
- 1 teaspoon hot sauce
- ½ teaspoon ground ginger
- ¼ teaspoon toasted sesame oil
- 3 cloves garlic minced
Garnishes
- green onions
- toasted sesame seeds
- red pepper flakes
For Serving-Optional
- 3 cups cooked rice see notes for my cooking method
Instructions
- For the Sauce: Combine the chicken broth with the cornstarch and mix until well combined. Make sure the broth is not warm/hot so that you don’t activate the cornstarch. Mix in the remaining sauce ingredients and store in a cool place until ready to use.
- Cut the chicken into cubes and pat dry. Season with salt/pepper.
- Heat peanut oil over medium-high heat. Once heated and glistening, add the chicken and the broccoli. Cook for 3-4 minutes, then rotate and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
- Add the sauce and bring it to a boil. (While it comes to a boil, use a silicone spatula to “clean” the brown bits on the bottom/sides of the skillet, this will add more flavor to the sauce.)
- The sauce will thicken rather quickly once a boil is reached. Once desired thickness is obtained, reduce to a simmer.
- Add the chicken and broccoli back. Heat through for 1 minute.
- Remove from heat. Garnish with green onions, sesame seeds, and red pepper flakes. Serve over rice, cauliflower rice, or in lettuce wraps! (See notes for my method for making perfectly cooked rice.)
Notes
- Pro Tips:
- My Process for Perfectly Cooked Rice:
- Storage:
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. The optional 3 cups of rice not included. (If rice is included, calorie count increases to 467/serving.)
- Mirin: This really gives it that classic teriyaki flavor. If needed, you can substitute with sake, sherry, or dry white wine such as pinot grigio, sauvignon blanc, or chardonnay. Non alcoholic wine may also be used.
- Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
- Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.
- Ingredient additions include: Julienned carrots, celery, water chestnuts, spinach, kale, and more.
- To control the sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.
- Add 2 cups of chicken broth to a saucepan and bring it to a boil. Add 1 cup of white long grain rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes, or until cooked through.
- Optional: Remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze/reheat well, though the sauce is thickest if served right away.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
29g
(10%)
Protein
34g
(68%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
92mg
(31%)
Sodium
1051mg
(44%)
Potassium
830mg
(24%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
471IU
(9%)
Vitamin C
64mg
(71%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 34g | 68% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 1051mg | 44% |
| Potassium | 830mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 64mg | 71% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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