Easy Chicken Teriyaki

Tutorial video

Ingredients (15)

• 1/2 cup soy sauce
• 1/4 cup sake
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tsp sesame seeds
• 1 pinch crushed red pepper
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb boneless skinless chicken thighs, cut into bite‑size pieces
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 3 green onions, sliced (reserve 2 tbsp for garnish)
• 1 cup uncooked white rice
• 2 cups broccoli florets

Nutrition (per serving)

Calories

450 kcal

Carbohydrate

55 g

Protein

30 g

Fat

10 g

Fiber

4 g

Sodium

900 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

70 mg

Instructions

• Combine soy sauce, sake, rice vinegar, and brown sugar in a bowl and whisk until the sugar dissolves; stir in sesame seeds and crushed red pepper and set aside.
• Heat the vegetable oil in a large skillet over high heat.
• Season the chicken pieces with salt and pepper, then add them in a single layer to the hot skillet; cook without moving until browned, 4–6 minutes, then flip and cook 1 more minute before removing and setting aside.
• Reduce heat to medium and add the minced ginger and garlic; stir constantly until fragrant, about 1 minute.
• Add the remaining sliced green onions to the skillet and cook for 1 minute.
• Pour 1 cup of the reserved teriyaki sauce into the skillet, scraping up any browned bits; bring to a boil and simmer until reduced by about one‑third and glossy.
• Return the chicken to the skillet and stir until the sauce thickens slightly and coats the chicken, cooking until the chicken is fully done.
• While the chicken finishes, cook the rice according to package instructions and steam the broccoli until tender‑crisp.
• Serve the chicken teriyaki over the rice, top with steamed broccoli, and sprinkle the reserved green onions on top.