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Easy Teriyaki Chicken Recipe
Easy Teriyaki Chicken Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American, Chinese
Servings:
4
servings
Calories:
Equipment
Non-Stick Skillet
Ingredients
FOR THE CHICKEN:
1/2
lb
Boneless, skinless chicken thighs
cut into bite sized pieces
1
tsp
Cornstarch
or Arrowroot powder
1
tsp
Oil
FOR THE SAUCE:
1/4
c
Soy Sauce
I prefer low sodium
3
tbsp
Brown Sugar
I use light brown sugar, but either works
3
tbsp
Rice Wine Vinegar
you could also use apple cider vinegar if you don't have Rice Wine Vinegar
2
tbsp
Mirin
you could also use white wine if you don't have Mirin
1
tbsp
Sesame Oil
1
tsp
Garlic
minced
FOR SERVING:
1
Green Onion
sliced, for garnish
2
c
Broccoli
steamed just until bright green
White Rice
cooked
White Sesame Seeds
for garnish
Egg Rolls
Instructions
Begin cooking the white rice and steaming the broccoli just until bright green. Do not over cook.
Cut the chicken into bite sized pieces and toss lightly in the cornstarch.
Add oil to a skillet over medium high heat and stir fry the chicken until golden, but not completely cooked through just yet.
While the chicken is cooking, whisk together the sauce ingredients.
Add the sauce to the chicken, cooking until the sauce reduces and thickens.
Serve the chicken over the white rice and place broccoli on the side, along with an egg roll if you have it.
Garnish with green onion and white sesame seeds.