Teriyaki glazed chicken will quickly become a family favorite. Made with ginger, honey, and Marin along with asparagus and broccolini, it’s a complete dinner ready in 30 minutes!
Are you in a cooking rut in your home? Looking for an easy weeknight dinner recipe that’s simple and delicious? Try this teriyaki chicken with asparagus and broccolini recipe that will be on the table in 30 minutes or less! Let’s make it.
Ingredients
- Soy sauce
- Light brown sugar
- Mirin
- Fresh ginger
- Garlic
- Honey
- Cornstarch
- Boneless skinless chicken breast
- Asparagus
- Broccolini
- Salt and pepper
- Cooked rice, for serving
- Sesame seeds, for serving
Step-by-Step Instructions
- Make the teriyaki sauce: In a medium-sized mixing bowl, whisk together the soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. Set aside until ready to use.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken and brown until cooked through, about 7 minutes. You may need to do this in batches to ensure the chicken browns and doesn’t steam.
- Once the chicken is cooked, pour the teriyaki sauce into the skillet and continue to cook, stirring occasionally, until the sauce thickens about 5 minutes. Set aside.
- Heat two tablespoons of olive oil over medium-high heat in another large skillet. Once hot, add asparagus and broccolini to the skillet. Season with salt and black pepper and continue to cook for 8-10 minutes, or until fork-tender.
- Serve immediately with cooked white rice and garnish with sesame seeds.
Recipe Notes
- This teriyaki chicken with asparagus and broccolini recipe makes a great freezer meal. Place the cubed chicken and teriyaki sauce in 2 different Ziplock bags. Add the teriyaki sauce bag to the chicken bag. Freeze for up to 3 months. Once you’re ready to cook, let it thaw overnight in the fridge and proceed with step 2.
- This recipe is great for meal prep. Simply make the recipe as instructed and then divide chicken teriyaki, sauteed vegetables, and ½ cup of cooked rice into each container. Will store in the fridge for up to 3 days.
- What is broccolini? Similar to broccoli, it’s a vegetable that is a hybrid between broccoli and Chinese broccoli. Broccolini has a sweeter taste, very similar to the taste and texture of asparagus.
- Short on time? You can use store-bought teriyaki sauce.
- I’m using a large stainless steel skillet and a large enameled pan. Any large skillet will work for this recipe.
- What is Mirin? Similar to sake, it’s a type of rice wine commonly used in Japanese cooking. It has more sugar than sake and less alcohol. If you don’t have Mirin you can use rice vinegar.
Looking for more easy recipes? Give these a try:
- Sheet Pan Greek Chicken and Vegetables
- The BEST Eggplant Teriyaki
- Chicken Zoodle Soup
- Pan-Seared Salmon
Teriyaki Glazed Chicken
Teriyaki glazed chicken will quickly become a family favorite. Made with ginger, honey, and Marin along with asparagus and broccolini, it's a complete dinner ready in 30 minutes!
Servings: 4
Calories: 409kcal
Ingredients
- ½ cup soy sauce
- ½ cup water
- ¼ cup light brown sugar
- 3 tablespoons Mirin or rice vinegar
- 1 teaspoon fresh ginger grated
- 3 cloves garlic minced
- 2 tablespoons honey
- 3 tablespoons cornstarch
- 4 boneless skinless chicken breasts cubed
- 3 tablespoons olive oil divided
- 1 bunch asparagus woody ends trimmed and chopped into thirds
- 1 bunch broccolini ½ inch trimmed off the bottom of the stems
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Cooked rice for serving
- Sesame seeds for serving
Instructions
Make the teriyaki sauce:
- Prep the sauce. In a medium-sized mixing bowl, whisk together the soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. Set aside until ready to use.
- Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and brown until cooked through, about 7 minutes. You may need to do this in batches to ensure the chicken browns.
- Add the sauce. Once the chicken is cooked, pour the teriyaki sauce into the skillet and continue to cook, stirring occasionally, until the sauce thickens about 5 minutes. Set aside.
- Saute the veggies. Heat two tablespoons of olive oil over medium-high heat in another large skillet. Once hot, add asparagus and broccolini to the skillet. Season with salt and black pepper and continue to cook for 8-10 minutes, or until fork-tender.
- Serve. Serve immediately with cooked white rice and garnish with sesame seeds.
Notes
- This makes a great freezer meal. Place the cubed chicken and teriyaki sauce in 2 different Ziplock bags. Add the teriyaki sauce bag to the chicken bag. Freeze for up to 3 months. Once you’re ready to cook, let it thaw overnight in the fridge and proceed with step 2.
- This recipe is great for meal prep. Simply make the recipe as instructed and then divide chicken teriyaki, sauteed vegetables, and ½ cup of cooked rice into each container. Will store in the fridge for up to 3 days.
- What is broccolini? Similar to broccoli, it’s a vegetable that is a hybrid between broccoli and Chinese broccoli. Broccolini has a sweeter taste, very similar to the taste and texture of asparagus.
- Short on time? You can use store-bought teriyaki sauce.
- I’m using a large stainless steel skillet and a large enameled pan. Any large skillet will work for this recipe.
- What is Mirin? Similar to sake, it’s a type of rice wine commonly used in Japanese cooking. It has more sugar than sake and less alcohol. If you don’t have Mirin you can use rice vinegar.
Nutrition
Calories: 409kcal | Carbohydrates: 43g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1870mg | Potassium: 742mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1635IU | Vitamin C: 47mg | Calcium: 86mg | Iron: 4mg
If you make this teriyaki chicken with asparagus and broccolini recipe or any of my others, I’d love to hear what you think! Leave a comment below, email me, or you can find me on Facebook and Pinterest!
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