What type of chicken cuts work best?

Boneless, skinless breasts or thighs cut into bite-sized pieces cook evenly and absorb the teriyaki glaze well.

Can I substitute honey in the teriyaki sauce?

Brown sugar makes a great alternative, offering a similar sweetness and depth of flavor.

Mixing cornstarch with water to create a slurry and adding it towards the end thickens the sauce for perfect coverage.

Carrots and broccoli provide color and crunch, but bell peppers or snap peas can be added for variety.

Use tamari or certified gluten-free soy sauce to maintain flavor without gluten.

About 20 minutes total, including 10 minutes of preparation and 10 minutes of cooking.

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

This recipe became a family favorite because it combines ease and flavor perfectly.

Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic, minced, 2 tsp fresh ginger, grated, 2 tsp cornstarch, 2 tsp water (for slurry)
Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot, julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions, thinly sliced

Step 1:: Cook the rice according to package instructions.
Step 2:: While rice cooks, whisk together soy sauce, 60 ml water, honey, rice vinegar, garlic, and ginger in a small bowl.
Step 3:: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 5 minutes, stirring until golden and cooked through.
Step 4:: Add carrots and broccoli to the skillet and stir fry for 2 3 minutes until just tender.
Step 5:: Pour the teriyaki sauce over the chicken and vegetables. Stir well and let simmer for 1 minute.
Step 6:: In a small bowl, mix cornstarch with 2 tsp water to create a slurry. Add to the skillet, cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.
Step 7:: Fluff the cooked rice and divide among bowls. Top each with chicken teriyaki and vegetables.
Step 8:: Garnish with sesame seeds and spring onions. Serve immediately.

This dish often brings the whole family together around the table for a quick and satisfying dinner.

Large skillet or wok, rice cooker or saucepan, cutting board and knife, small bowls for mixing

Contains soy (soy sauce), may contain gluten (check soy sauce), sesame (garnish).

Calories: 430, Total Fat: 7 g, Carbohydrates: 62 g, Protein: 29 g per serving.

Enjoy this flavorful and quick meal any night of the week for a delightful dinner.

→ What type of chicken cuts work best?: Boneless, skinless breasts or thighs cut into bite-sized pieces cook evenly and absorb the teriyaki glaze well.
→ Can I substitute honey in the teriyaki sauce?: Brown sugar makes a great alternative, offering a similar sweetness and depth of flavor.
→ How do I ensure the sauce coats the chicken evenly?: Mixing cornstarch with water to create a slurry and adding it towards the end thickens the sauce for perfect coverage.
→ What vegetables complement this dish?: Carrots and broccoli provide color and crunch, but bell peppers or snap peas can be added for variety.
→ Can this dish be adapted for gluten-free diets?: Use tamari or certified gluten-free soy sauce to maintain flavor without gluten.
→ How long does the entire cooking process take?: About 20 minutes total, including 10 minutes of preparation and 10 minutes of cooking.