Teriyaki Chicken
User Reviews
5
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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
Description
Teriyaki Chicken involves preparing a sauce combining chicken broth, cornstarch, soy sauce, mirin, rice vinegar, honey, brown sugar, hot sauce, ginger, toasted sesame oil, and garlic. The sauce is thickened by bringing it to a boil, then reduced to a simmer. Meanwhile, chicken breast is cut into cubes, seasoned, and cooked together with broccoli florets in hot peanut or olive oil until golden and tender-crisp. The chicken and broccoli are returned to the sauce and heated through briefly to absorb flavors.
The dish delivers a blend of savory, sweet, and mildly spicy notes, with the chicken juicy and broccoli maintaining a slight crunch. The use of mirin or substitutes like sake or dry white wine gives the classic teriyaki flavor. The finished dish garnished with green onions, sesame seeds, and red pepper flakes adds visual appeal and fresh accents.
Serving the teriyaki chicken with rice, prepared by simmering and steaming the grains, completes the meal. The recipe includes tips for ingredient substitutions, controlling sodium, and potential vegetable additions to customize the dish. Leftovers can be refrigerated or frozen and reheated, though immediate serving maintains the best sauce texture.
Ingredients
Chicken/Broccoli
- 1 ¼ lbs. chicken breast boneless skinless
- salt
- black pepper
- 1-2 tablespoons peanut oil can sub olive oil
- 3 cups broccoli washed and patted dry, florets
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 sesame oil toasted
- 3 cloves garlic minced
Garnishes
- green onions
- sesame seeds toasted
- red pepper flakes
For Serving-Optional
- 3 cups rice see notes for my cooking method, cooked
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
- Mirin gives classic teriyaki flavor but can be substituted with sake, sherry, or dry white wine such as pinot grigio or chardonnay.
- Frozen broccoli may be used if thawed and patted dry before cooking.
- Hot sauce is added for flavor enhancement but does not make the dish spicy.
- Additional vegetables like julienned carrots, celery, and kale can be added for variety.
- Consider low sodium soy sauce or broth to control saltiness.
- Cook rice by simmering 2 cups broth with 1 cup white long grain rice, cover and steam for 15 minutes, then let rest covered to become fluffy.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months; sauce thickens if not served immediately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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