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Make this Teriyaki Chicken for a quick, savory and filling weeknight dinner. This can be made in less than 30 minutes when you prep the Homemade Teriyaki Sauce ahead of time. Serve this with broccoli and rice!
I love Asian food of all different origination; everything from Shoyu Chicken to Steamed Bao Buns. The complexity of flavors and layers make it so addicting. This Teriyaki Chicken falls into that ideal window of weeknight meal. It’s easy to prep, sauté together all in under 30 minutes.
Ingredients You’ll Need for Teriyaki Chicken
- Teriyaki Sauce. I love making a big batch of my Homemade Teriyaki Sauce and having it in the fridge for easy assembly. If you want, feel free to substitute with store-bought.
- Chicken. I like using skinless, boneless chicken breast. I think it gets a bad reputation for being dry but I love it like this. We’re going to marinade it for a bit which helps. Use boneless chicken thighs if you like!
- Broccoli. A must in our stir-fry. It provides us a nice crunch, nutrients and fiber.
- Rice. I love short grain rice for this application.
For the rest of the ingredients, please see the recipe index card below!
How to Make Teriyaki Chicken
- Marinate the chicken. This step is optional but I think it makes a lot of difference; especially because we’re using very lean boneless, skinless chicken breast. We’re marinating this in cooking sake and a bit of the teriyaki sauce.
2. Make the corn starch slurry. Whisk together the cornstarch and water in a small bowl.
3. Cook the chicken. Shake off the marinade and then cook the chicken in some neutral oil until it’s browned on both sides, about 3 minutes.
4. 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.Â
5. Add the broccoli. Cook for 2 minutes or until bright green and warmed through. Mix in cornstarch slurry and cook for 1 to 2 minutes.
6. Serve it with warm rice and garnish with a few pinches of sesame seeds and sliced green onion.
Tips and Tricks
Use chicken thighs. Want more flavor? Use boneless, skinless chicken thighs in place of chicken breast.
Use another protein. Feel free to substitute in sliced beef, cubes of tofu or shrimp.
Use different veggies. I like to use a frozen stir-fry mix of peas and carrots.
Recipe FAQs
Yep, absolutely. This recipe only calls for it to be marinated fo 1-2 hours. But if you’re tight on time, feel free to skip it; it’ll still be delicious.
Teriyaki sauce is from Japan. It’s a popular condiment that is used in a variety of ways.
I like the Kikkoman’s, Kevin’s and San-J bottles of teriyaki sauce.
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Teriyaki Chicken
Equipment
- 1 medium skillet
Ingredients
- 2 boneless skinless chicken breasts, cut into 1 ½-inch pieces
- 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 or yellow onion, peeled and thinly sliced
- 4 cups broccoli florets, trimmed
- 1 scallion, chopped, for garnish
- Sesame seeds, for garnish
- Steamed white rice, for serving
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
- Use chicken thighs. Want more flavor? Use boneless, skinless chicken thighs in place of chicken breast.
- Use another protein. Feel free to substitute in sliced beef or cubes of tofu.
- Use different veggies. I like to use a frozen stir-fry mix of peas and carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This teriyaki chicken recipe is perfection. It’s my go-to weeknight meal now! 10/10
Hi…. I have a question please. Why do you not use the slurry if you’re using store bought teriyaki sauce? I’m confused. Thank you…. Lori
Hi Lori, store-bought teriyaki sauces already have thickeners in them so no need to thicken them. they should be a thicker consistency. 🙂