Teriyaki Chicken
User Reviews
5
Teriyaki Chicken
Description
The Teriyaki Chicken recipe features boneless skinless chicken breast cut into pieces and marinated in a mixture of cooking sake and teriyaki sauce to infuse flavor and tenderness. It is stir-fried with cremini mushrooms and thinly sliced white or yellow onions, which soften and impart sweetness. Broccoli florets are added near the end to maintain their bright color and crispness. A cornstarch slurry is mixed in to thicken the pan sauce, producing a glossy coating on the chicken and vegetables. Garnishes of chopped scallion and sesame seeds add mild sharpness and a nutty crunch. The finished dish is paired with steamed white rice to complement the savory, slightly sweet teriyaki flavors and provide a complete meal.
This recipe allows variations, such as substituting chicken thighs for juicier texture or using beef or tofu instead of chicken. Frozen stir-fry vegetable mixes can also be used to simplify preparation.
Ingredients
- 2 chicken breast cut into 1 ½-inch pieces, boneless skinless
- 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 onion peeled and thinly sliced, or yellow onion
- 4 cups broccoli trimmed, florets
- 1 scallion chopped, for garnish
- sesame seeds for garnish
- white rice for serving, steamed
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
- Substitute boneless, skinless chicken thighs for a more flavorful and tender result.
- Swap chicken for sliced beef or cubes of tofu for different protein options.
- Use frozen stir-fry vegetable mixes, including peas and carrots, for convenience and variety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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