Description
This delicious Teriyaki Chicken recipe features tender, cubed chicken breasts cooked with fresh broccoli in a rich, homemade teriyaki sauce. The sauce is made from a blend of soy sauce, mirin, rice vinegar, honey, and spices, thickened with cornstarch for the perfect glossy finish. Garnished with green onions, toasted sesame seeds, and red pepper flakes, it’s served best over steamed white rice or your preferred side, creating a quick, flavorful, and satisfying meal ideal for weeknights.
Ingredients
Scale
Chicken and Vegetables
- 1 ¼ lbs. boneless skinless chicken breasts
- Salt and pepper, to taste
- 1–2 tablespoons peanut oil (can substitute olive oil)
- 3 cups broccoli florets (washed and patted dry)
Sauce
- 3/4 cup chicken broth (cold or room temperature)
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 ½ tablespoons brown sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon toasted sesame oil
- 3 cloves garlic, minced
Garnishes and Serving
- Green onions, sliced
- Toasted sesame seeds
- Red pepper flakes
- 3 cups cooked rice (white rice or preferred substitute)
Instructions
- Prepare the Sauce: In a bowl, combine the cold chicken broth with cornstarch, mixing until fully dissolved to avoid lumps. Add soy sauce, mirin, rice vinegar, honey, brown sugar, hot sauce, ground ginger, toasted sesame oil, and minced garlic. Stir well and set aside in a cool place until ready to cook.
- Prep the Chicken: Cut the boneless skinless chicken breasts into bite-sized cubes. Pat them dry with paper towels to ensure even browning. Season the chicken pieces lightly with salt and pepper.
- Cook Chicken and Broccoli: Heat 1-2 tablespoons of peanut oil in a large skillet over medium-high heat until shimmering. Add the chicken cubes and broccoli florets. Cook undisturbed for 3-4 minutes to allow browning. Then, toss or rotate the ingredients, cooking for an additional 2-3 minutes until the chicken is cooked through and golden on all sides. Remove the chicken and broccoli from the skillet and set aside.
- Make the Sauce in the Skillet: Pour the prepared sauce mixture into the same skillet. Bring it to a boil over medium-high heat. Use a silicone spatula to scrape the browned bits off the bottom and sides of the pan as the sauce heats; this adds extra depth of flavor.
- Thicken the Sauce: Continue boiling the sauce until it thickens to your liking, which should happen quickly due to the cornstarch. Once thickened, reduce the heat to a gentle simmer.
- Combine and Heat Through: Return the cooked chicken and broccoli to the skillet with the simmering sauce. Stir to coat evenly and heat the mixture through for about one minute.
- Finish and Serve: Remove the skillet from heat. Garnish the teriyaki chicken with sliced green onions, toasted sesame seeds, and a sprinkle of red pepper flakes for a touch of heat. Serve immediately over cooked rice, vegetable fried rice, cauliflower rice, or wrapped in lettuce leaves for a low-carb option.
Notes
- Mirin is a sweet Japanese cooking wine that adds depth and sweetness to the sauce. If unavailable, substitute with a combination of white wine and sugar or additional honey.
- To make perfectly cooked white rice, rinse 1 cup of rice under cold water until the water runs clear to remove excess starch. Cook with 1 ½ cups water, bring to a boil, then reduce to low and cover, simmering for about 18 minutes. Remove from heat and let steam covered for 5 minutes before fluffing.
- Use peanut oil for a higher smoke point and subtle flavor, but olive oil works well in a pinch.
- Adjust the heat of the dish by varying the amount of hot sauce and red pepper flakes according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: teriyaki chicken, homemade teriyaki sauce, chicken and broccoli stir-fry, easy Asian chicken recipe, chicken recipe with rice
