Teriyaki Chicken
Make this Teriyaki Chicken for a quick, savory and filling weeknight dinner. This can be made in less than 15 minutes when you prep the homemade teriyaki sauce ahead of time. Serve this with broccoli and rice!
Servings: 4
Cost: $9
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
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 or cubes of tofu.
- Use different veggies. I like to use a frozen stir-fry mix of peas and carrots.
Nutrition
Calories: 260kcal | Carbohydrates: 20g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1939mg | Potassium: 844mg | Fiber: 3g | Sugar: 10g | Vitamin A: 614IU | Vitamin C: 84mg | Calcium: 74mg | Iron: 2mg
