Teriyaki Chicken
Ingredients
- 1.3 pounds skinless boneless chicken thighs
cut into 1 1/2-inch pieces, 600 grams
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
or white granulated sugar
- 3 tablespoons cooking Sake
(rice wine vinegar or apple cider vinegar
- 2 tablespoons Mirin
optional -- white wine or dry sherry can be substituted
- 1 tablespoon sesame oil
optional, adds a wonderful flavour
- 2 teaspoons minced garlic*
2 cloves garlic
- 1 shallot/green onion stem
sliced to garnish
- 4 cups broccoli florets
lightly steamed
- 1 teaspoon cornstarch mixed with 2 teaspoons water
or corn flour
Directions
- 1
Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- 2
In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- 3
Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- 4
Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Teriyaki Chicken
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About this Recipe
Craving a quick, flavorful weeknight meal that tastes like it took hours? This Teriyaki Chicken recipe delivers succulent chicken coated in a rich, savory sauce, all ready in a remarkably short time.
The secret to this Teriyaki Chicken's depth of flavor lies in its balanced sauce, combining the umami of low-sodium soy sauce with the sweetness of light brown sugar. The inclusion of cooking Sake and optional Mirin adds a subtle complexity, while minced garlic and an optional splash of sesame oil elevate the aroma, creating a truly irresistible dish.
You'll be delighted by the tender, juicy pieces of skinless boneless chicken thighs coated in a glossy, sweet, and savory teriyaki glaze. The sauce offers a perfect balance—not overly sweet or salty—with a subtle tang from the Sake and a hint of warmth from the garlic. Paired with lightly steamed broccoli, it’s a wholesome and satisfying meal that promises to become a regular in your rotation. The optional cornstarch slurry allows you to achieve your preferred sauce consistency.
For a richer, more complex flavor, consider including the Mirin and optional sesame oil. If you don't have cooking Sake, rice wine vinegar or apple cider vinegar are excellent substitutes. You can also swap light brown sugar for white granulated sugar if that's what you have on hand. Don't have a shallot? A green onion stem works perfectly for garnish.
Perfect for a busy weeknight dinner or a quick weekend lunch, this Teriyaki Chicken pairs wonderfully with steamed rice to soak up every last drop of that incredible sauce. Garnish with fresh shallot or green onion for a pop of color and mild oniony bite.