Teriyaki Chicken

4.99 from 54 votes

Teriyaki Chicken with broccoli is a super easy chicken recipe cooked in only 10-minutes, with no marinating needed! Crispy and juicy skinless chicken thighs, stir-fried and swimming in a beautiful homemade teriyaki sauce.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Japanese

Keyword: Teryaki Chicken

Servings: serves

Author: Karina

Ingredients

1.3 pounds skinless boneless chicken thighs cut into 1 1/2-inch pieces
1 tablespoon cooking oil
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar or white granulated sugar
3 tablespoons cooking Sake rice wine vinegar or apple cider vinegar
2 tablespoons Mirin optional - white wine or dry sherry can be substituted
1 tablespoon sesame oil optional, adds a wonderful flavour
2 teaspoons garlic minced, 2 cloves garlic
1 green onion sliced to garnish
4 cups broccoli florets lightly steamed
1 teaspoon cornstarch or corn flour mixed with 2 teaspoons water - if needed

US - Metric

Instructions

Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.

Notes

Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.

Nutrition