CHICKEN
10-Minute Teriyaki Chicken
10-Minute Teriyaki Chicken
Make takeout at home with this easy & flavorful teriyaki chicken & broccoli! Minimal ingredients, no marinating required, and only 10 minutes to cook up. Serve this juicy chicken and homemade teriyaki sauce over rice as a quick dinner or meal prep!
Servings
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Main Course
Cuisine: American, Japanese
Tags: chicken and broccoli, chicken teriyaki, easy chicken teriyaki
Calories: 422 kcal
Author: Bethany Kramer
INGREDIENTS
3 organic chicken breasts, cut into 1 1/2-inch pieces
3 cups broccoli, steamed
1 Tablespoon oil
Teriyaki Sauce
1/4 cup low sodium soy sauce (or liquid aminos)
3 Tablespoon coconut sugar
1 Tablespoon sesame oil
1 teaspoon ginger (grated fresh or dried)
2 teaspoon corn starch
2 garlic cloves, minced
1/2 teaspoon sesame seeds *optional
INSTRUCTIONS
Whisk all of teriyaki sauce ingredients in a small bowl.
On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn't hot enough the chicken will steam so make sure pan is hot but not burning.*
Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken.
Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!
NOTES
What to Serve with Teriyaki Chicken
You can serve teriyaki chicken over white or brown rice, or quinoa. To get more veggies into your recipe, add sautéed peppers or carrots in with your chicken. Sprinkle with sesame seeds and sliced green onion!
Extra Tips for Making Teriyaki Chicken
For protein in this recipe you can use chicken breasts, cutlets, or boneless/skinless thighs.
Other natural sweeteners you can use if you don't have coconut sugar - agave, honey, or maple syrup.
Make as meal prep: store in sealed containers over rice/quinoa and enjoy throughout the week.
Add extra vegetables to your teriyaki chicken like sautéed carrots (shredded or sliced), cauliflower, mushrooms, or sliced peppers.
Cooking tools: I love using my cast iron skillet to cook this recipe. You can also use stainless steel or a wok.
