Name: Teriyaki Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American, Japanese
Ingredients: 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); 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); Green onions; Toasted sesame seeds; Red pepper flakes; 3 cups cooked rice (see notes for my cooking method)

From the recipe box

Teriyaki Chicken

Yield4

Prep15 min

Cook15 min

Total30 min

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Ingredients

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Step by step

Method

6 steps

1
Cut 1½ pounds boneless chicken thighs into 1-inch pieces. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch; let it stand for 15 minutes while you mix the sauce.
2
Whisk ¼ cup soy sauce, ¼ cup water, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 minced garlic clove. Mix 1 teaspoon cornstarch with 1 tablespoon cold water in a separate cup.
3
Heat 1 tablespoon neutral oil in a large skillet over medium-high. Cook the chicken in one layer for 4–5 minutes, turning once, until browned and 165°F. Move it to a plate.
4
Pour the sauce into the skillet and bring it to a simmer. Stir in the cornstarch mixture and cook 1–2 minutes, until glossy and thick enough to coat a spoon.
5
Return the chicken and any juices. Toss for 1–2 minutes until every piece is coated and hot. Turn off the heat before the sauce gets sticky or dark.
6
Serve over rice with scallions and sesame seeds. The sauce should cling to the chicken without pooling like water.

Teriyaki Chicken