Teriyaki Chicken
Ingredients
The chicken and marinade
-
2
pieces
boneless skinless chicken breasts, cut into 1 ½-inch pieces
-
⅓
cup
cooking sake
-
⅔
cup
teriyaki sauce, homemade or store-bought, divided
The sauce
-
4
teaspoons
cornstarch (only if using homemade teriyaki sauce)
-
3
tablespoons
water (only if using homemade teriyaki sauce)
The cooking ingredients
-
3
tablespoons
neutral oil, divided
-
6
ounces
cremini mushrooms, sliced
-
½
piece
white or yellow onion, peeled and thinly sliced
-
4
cups
broccoli florets, trimmed
For garnish and serving
-
1
piece
scallion, chopped
-
to taste
sesame seeds
-
to serve
steamed white rice
Instructions
- Marinate the chicken in a mixture of cooking sake and ⅓ cup teriyaki sauce for 1 to 2 hours.
- Prepare a cornstarch slurry by whisking together cornstarch and water in a small bowl.
- Heat 2 tablespoons of neutral oil in a skillet over medium heat and cook the chicken for about 3 minutes until browned.
- Add the remaining oil, mushrooms, and onions to the skillet and stir fry for 5 minutes.
- Pour in the remaining teriyaki sauce, stir, and cook for 1 minute.
- Add the broccoli and cook for 2 minutes until bright green, then mix in the cornstarch slurry and cook for an additional 1 to 2 minutes.
- Serve with steamed rice and garnish with scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
12g
Total carbohydrates
20g
Total protein
19g
Sodium
1939mg
Cholesterol
36mg
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