Teriyaki Chicken

This Teriyaki Chicken is an easy stir fry recipe with the best homemade teriyaki sauce. Serve it with rice for a healthy dinner idea that comes together fast!

Be sure to try my Beef Fried Rice recipe next!

Teriyaki Chicken

Replicating takeout recipes at home is one of my favorite ways to make dinner more fun, and it doesn’t get much better than Chicken Teriyaki! The combination of flavors in this sauce is spot on (or perhaps even better), than what you’d get at a restaurant.

Best of all, you won’t believe how quickly this 30-minute meal comes together! You’ll find yourself making this all the time. I love serving it with rice or even in lettuce wraps!

Don’t miss my pro tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Heat olive or peanut oil in a large skillet. Add the chicken and broccoli and sauté until cooked through, then set aside. Add teriyaki sauce mixture. 

Bring to a boil to thicken, then reduce to a simmer.

Add the chicken/broccoli back and toss to coat in the sauce. Garnish with toasted sesame seeds, green onions, and red pepper flakes. Serve with rice!

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.

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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 12-inch skillet– Same one pictured in this recipe.
• Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. 
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. 
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

Try These Next

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Teriyaki Chicken

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

5 from 6 ratings

Servings: 4 people

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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!

Ingredients

US Customary - Metric

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

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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 over rice, cauliflower rice, or in lettuce wraps! (See notes for my method for making perfectly cooked 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.

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My Process for Perfectly Cooked 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.

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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.

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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

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Course: Main Course

Cuisine: American, Japanese

Author: Stephanie