This Easy Teriyaki Chicken recipe with a delicious sticky teriyaki sauce takes just 20 minutes to make – perfect for a speedy weeknight dinner. Serve it with jasmine rice and steamed broccoli, green beans or pak choi.
This blog post contains affiliate links. This means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
The perfect speedy weeknight dinner!
Don’t you just love a weeknight dinner that’s quick, easy and delicious? Well, this Easy Teriyaki Chicken fits that bill perfectly.
It is super simple to make and it takes just 20 minutes from start to finish, but it tastes incredible – especially that delicious sticky teriyaki sauce!
How to make Teriyaki Chicken
This Sticky Teriyaki Chicken could not be easier to make!
All you need to do is pop some jasmine rice on to boil and place the broccoli florets in a steamer above the rice. Next, mix up a simple teriyaki sauce in a jam jar.
Then, fry the red pepper and chicken in a wok. Finally, add the teriyaki sauce to the wok and simmer for 1 minute until the sauce has thickened and the chicken is fully cooked.
Serve immediately with the jasmine rice and steamed broccoli.
(Full recipe given in the recipe card below.)
What to serve with Teriyaki Chicken
If you follow the recipe below, you will have a complete meal, as I have included sides of jasmine rice and steamed broccoli in the recipe.
However, you could absolutely serve the Teriyaki Chicken with different sides!
For example, you could serve it with a different vegetable side, such as green beans or pak choi.
You could also serve this with a different kind of rice, such as long grain rice or brown rice. Or you could serve it with noodles.
Alternatively, you could serve Teriyaki Chicken with one of the following:
Homemade Egg Fried Rice
What to drink with Teriyaki Chicken
My favourite wine match for Teriyaki Chicken is New Zealand Sauvignon Blanc – it’s always a great option with Asian chicken dishes, but it goes especially well with Teriyaki Chicken.
This Easy Teriyaki Chicken also pairs very well with other aromatic whites like Riesling, Pinot Gris, Viognier or Gewurztraminer.
Another great option is a fruity rosé, but I’d steer clear of red wine as it tends to clash with the flavours here.
Love easy Chicken fakeaway recipes?
Then you are going to love these:
- Easy Sweet and Sour Chicken
- Crispy Sweet Chilli Chicken
- Easy Sesame Chicken
- Easy Chicken Chow Mein
- Chicken Fried Rice
Easy Sweet and Sour Chicken
Make it your own…
You can absolutely adapt this recipe to suit your own personal preferences and/or what you have in your fridge. Here are some ideas…
- Use leftover roast chicken, instead of freshly cooked chicken.
- Use chicken mince or thigh, instead of chicken breast.
- Use pork, prawns or turkey, instead of the chicken.
- Leave the red pepper out, or use a different vegetable, such as carrots, mushrooms, tenderstem broccoli, mangetouts or baby corn.
- Use a pre-prepared pack of stir-fry vegetables, instead of the red pepper.
- Add a sprinkle of chilli flakes or some fresh chillies
I’d love to hear how you’ve adapted my recipe! Let me know in the comments section 😀
Can you reheat leftover Teriyaki Chicken?
No – this is a dish that’s best served fresh!
Can you freeze leftover Teriyaki Chicken?
No – this is a dish that’s best served fresh!
If you like this recipe…
…you might also like:
Easy Beef Chow Mein
Easy Teriyaki Chicken
Ingredients
Easy Teryaki Sauce
- 2 tablespoons cornflour
- 6 tablespoons dark soy sauce (I use Kikkoman Naturally Brewed Soy Sauce)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 4 tablespoons runny honey
- 2 cloves garlic grated or crushed
- 1 cm ginger grated
- 6 tablespoons cold water
Teriyaki Chicken Stir Fry
- 300 g jasmine rice (See Note 1)
- 600 ml boiling water
- 1 head broccoli cut into small pieces
- 1 tablespoon oil (See Note 2)
- 2 red peppers cut into small pieces
- 600 g chicken breast cut into bitesize pieces (roughly 2cm / ¾ inch cubes)
Instructions
- Place the jasmine rice and boiling water in a saucepan. Place the broccoli florets in a steamer and place on top of the rice pan. (See Note 3.) Cover with the steamer lid then place over a high heat and bring to the boil. Turn down low and simmer for 10 minutes. (If the broccoli is done to your liking earlier than the rice, remove the steamer from on top of the pan. Cover the pan with a lid and continue cooking until the rice is cooked.)
- Place all the Teriyaki Sauce ingredients in a jam jar (or similar). Screw the lid on tightly and give it a good shake.
- Put the 1 tablespoon of oil in a wok (or large frying pan) and place the wok over a high heat for 1 minute.
- Add the red pepper and stir fry for 3 minutes.
- Add the chicken and stir fry for 4 minutes, or until the chicken is almost cooked through – but not quite.
- Add the teriyaki sauce and immediately turn the heat down low. Simmer for 1 minute until the sauce has thickened and the chicken is fully cooked. (See Note 4.)
- Serve immediately with the jasmine rice and steamed broccoli.
Notes
- The instructions I give for cooking the jasmine rice are based on using Tilda Jasmine Rice which states a cook time of 10 minutes on the packet. But of course, different brands may require different cook times, so do double check your packet and adjust cook times if necessary.
- Use a neutral oil such as rapeseed, vegetable or sunflower. Alternatively, if you prefer cooking with olive oil, use a mild olive oil.
- If you do not have a steamer that fits over your rice pan, place the jasmine rice and boiling water in a saucepan. Cover with a lid then place over a high heat and bring to the boil. Turn down low and simmer for 10 minutes. Boil or steam the broccoli separately, until done to your liking.
- Cooked as per the above instructions, the chicken should be fully cooked all the way through. However, if you are at all unsure, check the chicken is cooked through by cutting open the largest piece you can find. There should be no pink meat. If you do find pink meat, return the pan to the heat and continue cooking for a further minute, then check again.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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