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 use tamari for gluten-free
- 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.
Video
Notes
- If you're short on time, you can use store-bought teriyaki sauce.
- Any large skillet will do, but a non-stick skillet works especially well for this recipe to keep the glaze from getting too sticky.
- To make sure your chicken is tender, try to cut all the pieces into similar sizes so they cook evenly. You can cut any larger pieces in the pan if you need to.
- Make sure the pan is good and hot before you toss in the chicken so it quickly sears the meat. Give it a good stir a few times to sear each side and you'll. always have tender meat.
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