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Teriyaki Chicken

Teriyaki Chicken

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Tonight we made Teriyaki Chicken enjoy



• 1.3 pounds (600 grams) skinless

boneless chicken breast

• 1 tablespoon cooking oil

1/4 cup low-sodium soy sauce

3 tablespoons light brown sugar (or

white granulated sugar)

• 3 tablespoons cooking Sake ((rice

wine vinegar or apple cider


• 2 tablespoons Mirin (optional -

white wine or dry sherry can be


• 1 tablespoon sesame oil, optional

(adds a wonderful flavour)

• 2 teaspoons minced garlic (2 cloves


1 shallot/green onion stem, sliced

to garnish

• 4 cups broccoli florets, lightly


• 1 teaspoon cornstarch (or corn

flour) mixed with 2 teaspoons




1. Heat cooking oil in a large pan over

medium heat. Stir fry chicken,

stirring occasionally until lightly

browned and crisp.

2. In a small jug or bowl whisk

together the soy sauce, sugar,

Sake/vinegar, Mirin and sesame oil

to combine. Set aside.

3. Add the garlic to the centre of the

pan and saute until lightly fragrant

(about 30 seconds). Pour in the

sauce and allow to cook, while

stirring, until the sauce thickens

into a beautiful shiny glaze (about

2-3 minutes).

4. Add in the steamed broccoli.

Garnish with green onion (or

shallot) slices and serve over

steamed rice.


• Replace garlic for 1/2 teaspoon

minced ginger. You can also use

both if you wish.

• If for some reason your sauce has

not thickened, quickly whisk in the

cornstarch/water mixture and

continue stirring until syrupy.

• Alternatively, if sauce is too thick,

add water in tablespoon increments

until reaching your desired


  • Teriyaki Chicken 01

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