Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips
- 2 tbsp neutral oil (like vegetable or avocado)
- 1 cup (120g) broccoli florets
- 1 small carrot, thinly sliced
- 1 cup (180g) cooked jasmine rice, for serving
- 1 tbsp sesame seeds, toasted
- 2 green onions, sliced, for garnish
Instructions
- In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook 4–5 minutes until golden and cooked through. Remove and set aside.
- Add broccoli and carrot to the same skillet; stir-fry 3 minutes until crisp-tender.
- Return chicken to skillet, pour in teriyaki sauce, and cook 2 minutes until sauce thickens and coats Ingredients.
- Serve over rice, topped with sesame seeds and green onions.
Notes
- For a thicker glaze, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) with the sauce.
- Substitute chicken breast if preferred, but monitor cooking time to avoid dryness.
- No mirin? Use 1 tbsp apple juice + 1/2 tsp rice vinegar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-Fry
- Cuisine: Japanese-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup chicken + 1/2 cup rice
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
