20 Minute Teriyaki Chicken
An easy 20-minute Teriyaki Chicken recipe that the whole family will love. This recipe reminds me of the addicting food court teriyaki. It has simple ingredients and is great for meal prepping or a quick dinner!
Servings: 6 servings
Ingredients
Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thighs or tenders, cut into 1-inch pieces
- ½ teaspoon EACH: kosher salt AND baking soda
- ¼ teaspoon EACH: white pepper AND garlic powder
- 12 ounces broccoli florets steamed or blanched
- Oil for cooking
Teriyaki Sauce:
- ¼ cup low sodium soy sauce
- 4 cloves garlic minced
- 3 tablespoons EACH: rice vinegar AND dark brown sugar or light brown sugar
- 2 teaspoons EACH: grated ginger cornstarch, AND toasted sesame oil
- Pinch of red pepper flakes optional
Instructions
- MARINATE: Add the kosher salt, white pepper, garlic powder, baking soda, and 1 tablespoon of water to a medium bowl. Stir in the chicken and allow the chicken to marinate for at least 5 minutes (if you have 30 minutes, that would be even better!)
- TERIYAKI SAUCE: In a mason jar with a tight-fitting lid, combine the soy sauce, garlic, vinegar, dark brown sugar, ginger, cornstarch, toasted sesame oil, red pepper flakes (if using), and 2 tablespoons of water. Cap the jar and shake until combined.
- CHICKEN TERIYAKI: Heat a generous tablespoon of oil in a large pan over medium high heat. Stir fry the chicken stirring occasionally so that it browns evenly on all sides. Add in the steamed broccoli. Pour in the sauce and allow to cook for a minute or so until it thickens, stirring occasionally so the sauce does not stick to the pan. Top with sliced green onions, or sesame seeds as desired. Serve with freshly made steamed rice and additional sautéed veggies.
