Make a quick and flavorful Sticky Teriyaki Chicken on the stovetop in under 20 minutes, perfect for a busy weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup brown sugar, packed
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
1 cup fresh broccoli florets
Cooked rice, for serving
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
Pat the chicken pieces dry with paper towels.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, combine the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper. Bring the mixture to a simmer, stirring until the sugar dissolves.
Whisk the cornstarch slurry again and pour it slowly into the simmering sauce, stirring constantly. Cook for about 1 minute until the sauce thickens into a glaze.
Return the cooked chicken to the skillet. Add the broccoli florets. Toss everything together until the chicken is fully coated in the sticky teriyaki glaze and the broccoli is tender-crisp, about 2 to 3 minutes.
Serve immediately over cooked rice. Garnish with sesame seeds and sliced green onions.
Notes
For extra flavor, marinate the chicken pieces in half of the sauce mixture for 15 minutes before cooking.
If you prefer a thicker glaze, add a little more cornstarch slurry.
You can substitute frozen broccoli; add it a few minutes earlier to ensure it cooks through.