Teriyaki chicken, broccoli, and rice has been one of our favorite meals lately. I’d never made my own teriyaki sauce until recently, but it’s surprisingly easy and hands-down the best teriyaki sauce I’ve ever had. And, it’s much less expensive to make this at home than to get take out.
The recipe originally comes from one of my favorite cookbooks, The Best 30-Minute Recipe from America’s Test Kitchen, but I’ve tweaked it a bit to fit our tastes. Mostly, this means I use chicken breasts instead of thighs (because I don’t like messing with the bone) and I use much more garlic. In our house, more garlic is always better. The original recipe also includes 2 teaspoons of grated fresh ginger, but, oddly enough, Beach Dad and I are both allergic to ginger.
Anyway, on to the recipe!
- 4 boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- 1/2 cup soy sauce
- 1/2 cup sugar
- 2 Tablespoons sherry (you can also use mirin or white wine)
- 5 garlic cloves, minced (the original recipe calls for 1. Like I said, more garlic means more delicious.)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon red pepper flakes
Slice the chicken breasts into cubes.
Heat the olive oil in a skillet and add the chicken.
Brown over medium heat, stirring and flipping occasionally until the chicken is cooked through.
Mix the soy sauce, sugar, sherry, garlic, cornstarch, and red pepper to make the sauce. (I mix it all in a measuring cup to save on dishes.)
When the chicken is done cooking, transfer it to a bowl.
Whisk the sauce and pour it all into the (now empty) skillet. Over medium heat, heat the sauce and stir it occasionally, allowing it to thicken a bit.
While the sauce is thickening, lightly steam the broccoli. (I normally just put it in a bowl with some water in the microwave for about 2-4 minutes.)
When the broccoli is done, add both the chicken and broccoli to the frying pan with the sauce and mix it all up.