Easy Teriyaki Chicken

5 from 1 vote

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.

Course Main Course

Cuisine British, Fusion, Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 639kcal

Author Eb Gargano

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)

Garnish (optional)

1 teaspoon sesame seeds
2 spring onions finely sliced

Metric - US Customary

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.

Nutrition