Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons mirin or honey
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- Cooked rice, for serving
- Sesame seeds and green onions, for garnish
Instructions
- In a bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, garlic, and ginger to make the teriyaki sauce.
- Pat chicken dry and season lightly. In a large skillet, heat sesame oil over medium-high heat and sear the chicken until browned and cooked through, about 5-6 minutes.
- Pour the sauce into the pan with the chicken and bring to a simmer. Stir the slurry of cornstarch and water to thicken the sauce, cook 1-2 minutes until glossy.
- Add broccoli to the pan and cook 2-3 minutes until bright green and tender-crisp.
- Serve the chicken and sauce over hot rice and garnish with sesame seeds and green onions.
Notes
- Use boneless chicken thighs for juicier results, or chicken breasts for a leaner option.
- Adjust sweetness with honey or brown sugar to taste; substitute tamari for gluten-free.
- For extra glaze, simmer a bit longer until sauce coats the chicken.
- Meal-prep friendly: store chicken and rice separately and reheat in skillet with sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free option with tamari
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 12 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
