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Teriyaki Chicken with broccoli in a brown teriyaki sauce in a skillet.
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Teriyaki Chicken

This Teriyaki Chicken is an easy stir fry recipe with the best homemade teriyaki sauce. Serve this with rice, cauliflower rice, or in lettuce wraps!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Japanese
Servings: 4 people
Calories: 318kcal
Author: Stephanie

Ingredients

Chicken/Broccoli

  • 1 ¼ lbs. boneless skinless chicken breasts
  • Salt/Pepper
  • 1-2 tablespoons peanut oil can sub olive oil
  • 3 cups broccoli florets washed and patted dry

Sauce

  • 3/4 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • 3 tablespoons mirin see notes
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1 ½ tablespoons brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon toasted sesame oil
  • 3 cloves garlic minced

Garnishes

  • Green onions
  • Toasted sesame seeds
  • Red pepper flakes

For Serving-Optional

  • 3 cups cooked rice see notes for my cooking method
US Customary - Metric

Instructions

  • For the Sauce: Combine the chicken broth with the cornstarch and mix until well combined. Make sure the broth is not warm/hot so that you don’t activate the cornstarch. Mix in the remaining sauce ingredients and store in a cool place until ready to use.
  • Cut the chicken into cubes and pat dry. Season with salt/pepper.
  • Heat peanut oil over medium-high heat. Once heated and glistening, add the chicken and the broccoli. Cook for 3-4 minutes, then rotate and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
  • Add the sauce and bring it to a boil. (While it comes to a boil, use a silicone spatula to “clean” the brown bits on the bottom/sides of the skillet, this will add more flavor to the sauce.)
  • The sauce will thicken rather quickly once a boil is reached. Once desired thickness is obtained, reduce to a simmer.
  • Add the chicken and broccoli back. Heat through for 1 minute.
  • Remove from heat. Garnish with green onions, sesame seeds, and red pepper flakes. Serve with vegetable fried rice, white rice, cauliflower rice, or in lettuce wraps! (See notes for my method for making perfectly cooked white rice.)

Notes

Pro Tips:
  • Mirin: This really gives it that classic teriyaki flavor. If needed, you can substitute with sake, sherry, or dry white wine such as pinot grigio, sauvignon blanc, or chardonnay. Non alcoholic wine may also be used.
  • Frozen broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
  • Hot Sauce: The hot sauce in this recipe doesn't make it hot/spicy, it's just a small amount that is used to enhance the other flavors. I use Frank's Hot Sauce.
  • Ingredient additions include: Julienned carrots, celery, water chestnuts, spinach, kale, and more.
  • To control the sodium in this recipe: Consider using low sodium soy sauce and/or reduced sodium broth.
My Process for Perfectly Cooked White Rice:
  • Add 2 cups of chicken broth to a saucepan and bring it to a boil. Add 1 cup of white long grain rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes, or until cooked through.
  • Optional: Remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.
  • OR make my Vegetable Fried Rice!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze/reheat well, though the sauce is thickest if served right away.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. The optional 3 cups of rice not included. (If rice is included, calorie count increases to 467/serving.)

Nutrition

Calories: 318kcal | Carbohydrates: 29g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 1051mg | Potassium: 830mg | Fiber: 2g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 64mg | Calcium: 55mg | Iron: 1mg