From the recipe box
Teriyaki Chicken
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Ingredients
0 of 19 gathered
Step by step
Method
7 steps
- 1
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.
- 2
Cut the chicken into cubes and pat dry. Season with salt/pepper.
- 3
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.
- 4
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.)
- 5
The sauce will thicken rather quickly once a boil is reached. Once desired thickness is obtained, reduce to a simmer.
- 6
Add the chicken and broccoli back. Heat through for 1 minute.
- 7
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.)