Chicken Teriyaki

Name: Chicken Teriyaki with Broccoli and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 tablespoon cornstarch; ½ cup soy sauce; ½ cup sugar; ¼ cup mirin; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; ¼ teaspoon ground black pepper; 1 lb boneless, skinless chicken breasts; 12 oz broccoli florets; 1 cup jasmine rice; ¼ cup scallions, sliced, for garnish

Chicken teriyaki is a Japanese dish featuring tender chicken breasts glazed in a sweet and savory sauce made from soy sauce, sugar, and mirin. This recipe comes together quickly with minimal prep and delivers restaurant-quality results at a fraction of takeout costs.

🌍Japanese 🏷️Chicken 🏷️Teriyaki 🏷️Dinner 🏷️Family-friendly 🏷️10-min-prep

Total

55 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tablespoon cornstarch
½ cup soy sauce
½ cup sugar
¼ cup mirin
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ teaspoon ground black pepper
1 lb boneless, skinless chicken breasts
12 oz broccoli florets
1 cup jasmine rice
¼ cup scallions, sliced, for garnish

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Instructions

1
Whisk together the cornstarch and soy sauce in a medium bowl making sure there are no clumps left. Whisk in sugar, mirin, minced garlic, ginger, and black pepper.
2
Season the chicken breasts lightly with salt and place in a Suvie pan. Pour teriyaki sauce over the chicken, turning chicken to coat. Place pan in the bottom zone of Suvie.
3
In a large bowl, toss broccoli with 2 tsp oil, 1/2 tsp salt, and 1/4 tsp black pepper until fully coated. Transfer to a Suvie pan and place in the top zone of Suvie.
4
Place 1 cup rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Cook bottom zone at 375°F for 24 minutes and top zone at 450°F for 20 minutes. Cook rice using long grain, 1 cup setting.
5
After the cook, remove all pans from Suvie. Fluff rice with a fork and divide between bowls. Transfer chicken to a cutting board and let rest 4 minutes before cutting into slices.
6
Divide broccoli and chicken between bowls, pour teriyaki sauce from the chicken pan over each serving. Sprinkle sliced scallions over each plate and serve.

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Tips & Notes

Pro tips

Mince garlic finely and grate ginger fresh for maximum flavor—pre-minced garlic loses potency.
Pat chicken breasts dry before cooking to ensure even browning and better sauce adherence.
Whisk cornstarch with a splash of soy sauce before adding to the remaining sauce to prevent lumps.
Don't overcrowd the pan; cook chicken in batches if needed so the sauce coats rather than steams it.

Substitutions

mirin → honey or brown sugar (use equal amount; sauce will be slightly thicker and less complex)
jasmine rice → sushi rice or short-grain white rice (any will absorb the sauce well)
fresh ginger → ½ teaspoon ground ginger (reduce slightly as ground is more concentrated)
broccoli florets → snap peas, bell peppers, or green beans (adjust cooking time by 2–3 minutes)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave; add a splash of water if the sauce has thickened.