Craving delicious teriyaki chicken but short on time? This recipe has got you covered! Whip up crispy, juicy chicken thighs in a flavorful homemade teriyaki sauce in just 10 minutes, no marinating required!
And you know what? This sauce is an absolute winner in my kitchen! And if you like it, you should also check my easy Honey Chicken Meal Prep recipe that I’ve nailed over time. And hey, if you need more meal prep ideas, don’t miss those 21 Best Protein Lunchables. They’re total winners too!
Teriyaki Chicken With Broccoli and Rice
Ingredients:
- 1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic (2 cloves garlic)
- 1 green onion stem, sliced to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water
*** Cornstarch serves as a thickening agent for the teriyaki sauce. If the sauce is too thin, adding a cornstarch slurry helps to thicken it to the desired consistency, creating that perfect glaze to coat the chicken and broccoli.
Instructions:
- Heat cooking oil in a large pan over medium heat. Stir fry chicken until lightly browned and crisp.
- In a small jug or bowl, whisk together soy sauce, sugar, sake, mirin, and sesame oil. Set aside.
- Add the garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow it to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
- If the sauce needs thickening, whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Add in the steamed broccoli. Garnish with green onion slices and serve over steamed rice.
Here is a video on how to make this delicious Teriyaki Chicken recipe:
How to Store Teriyaki Chicken Recipe?
Now, once you’ve savored every last bite (and trust me, you will!), you might be wondering what to do with any leftovers. No worries! Pop those delicious teriyaki chicken and rice bowls into shallow, airtight containers and store them in the fridge. They’ll stay fresh for up to four days. Need to meal prep? This dish is a champ! Prep ahead of time, and you’ll have flavorful lunches or dinners ready to go whenever hunger strikes.
Enjoy!
Teriyaki Chicken Meal Prep Recipe
Ingredients
- 1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic (2 cloves garlic)
- 1 green onion stem, sliced to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water
Instructions
- Heat cooking oil in a large pan over medium heat. Stir fry chicken until lightly browned and crisp.
- In a small jug or bowl, whisk together soy sauce, sugar, sake, mirin, and sesame oil. Set aside.
- Add the garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow it to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
- If the sauce needs thickening, whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Add in the steamed broccoli. Garnish with green onion slices and serve over steamed rice.
