20 Minute Teriyaki Chicken
This easy teriyaki chicken recipe is made with a simple homemade teriyaki sauce, juicy chicken, and broccoli, served over rice. Ready in under 30 minutes, this better-than-takeout meal is perfect for busy weeknights and meal prep.
Equipment
- large wok or skillet with lid
- spatula
- small mixing bowl or jar
Ingredients
Quick Teriyaki Sauce
- ½ cup coconut aminos or low sodium soy sauce
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon garlic powder
- a pinch of ground ginger
Teriyaki Chicken
- 3 cups cooked chicken breast, diced
- 1 tablespoon avocado oil
- 2 cups broccoli florets (fresh or frozen)
- 4 tablespoon water
- 1 tablespoon cornstarch
Toppings and Sides
- 4 cups cooked jasmine or basmati rice
- sliced green onions topping
- sesame seeds sprinkled on top
- chili oil topping, to taste (a little goes a long way)
- sriracha sauce topping, to taste
Instructions
Prepare The Sauce and Sides
- Prepare your rice as instructed on the packaging.
- To prepare the teriyaki sauce, mix the soy sauce or coconut aminos, brown sugar, garlic powder, and ginger together. Set aside.
Prepare the Chicken and Veggies
- Bring a large wok or skillet with oil to medium heat with. Add your broccoli and then add the water. Cover until the broccoli is steamed and cooked but not mushy (about 3-4 minutes). Add the cooked and diced chicken. Then, add your teriyaki sauce. Mix well and sprinkle with cornstarch. Continue to cook until the sauce absorbs the cornstarch and thickens (2-3 minutes).
- Serve the warm chicken over rice. We like to top with a few drops of chili oil or sriracha. We also love adding fresh spring onions and sesame seeds!
Nutrition
Calories: 641kcalCarbohydrates: 96gProtein: 43gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 89mgSodium: 1724mgPotassium: 568mgFiber: 4gSugar: 15gVitamin A: 296IUVitamin C: 39mgCalcium: 65mgIron: 4mg
Tried this recipe?Let us know how it was!