5 from 12 votes
Teriyaki Chicken
Teriyaki chicken pieces marinated in cooking sake and teriyaki sauce are stir-fried with cremini mushrooms, sliced onions, and broccoli. A cornstarch slurry thickens the sauce, coating the chicken and vegetables with a glossy, flavorful glaze. The dish is garnished with scallions and sesame seeds and served alongside steamed white rice, creating a balanced meal with tender textures and savory umami taste.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
260 kcal
Course:
Dinner
Cuisine:
Japanese, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 260
% 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.