Teriyaki Chicken

4.97 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 Carrel

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).*

If your sauce is not thickening, quickly whisk in the cornstarch and water mixture. Keep stirring over the heat until it turns syrupy. If the sauce gets too thick, simply stir in water, one tablespoon at a time, until you reach the consistency you want.

Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.

Video

Notes

Storage, Reheating & Make Ahead

If you want to get a head start on dinner, you can mix the sauce ingredients together a few days in advance and keep it in a jar in the fridge. I also like prepping the chicken ahead of time so everything is ready to hit the pan right when I need it.

For leftovers, I let the chicken cool down completely before putting it into an airtight container. It stays fresh in the fridge for up to four days. If I want to save a batch for later, it freezes really well. Just freeze the meat and the sauce together for up to three months, and let it thaw in the fridge overnight before you plan to eat it.

When it comes to reheating, here is what I do to keep the meat tender:

Stovetop: Warm the chicken in a skillet over medium-low heat. Add a tiny splash of water so the glaze loosens up and does not burn to the bottom.
Microwave: Heat it in short 30-second bursts, stirring in between, just until it is warmed through.

Happy cooking! Xx

If you want a different flavor profile, you can swap the minced garlic for 1/2 teaspoon of freshly grated ginger. I actually like using both at the same time to give the sauce an extra punch.

Nutrition