This quick teriyaki chicken dish is a quick weeknight meal that the whole family enjoys – hooray!! I love that it uses basic ingredients to make the teriyaki sauce and doesn’t call for you to have Teriyaki sauce itself on hand!
A couple years ago, I posted a Teriyaki Chicken recipe that used store-bought Teriyaki sauce. You can still find that recipe on my website and its perfect if you want a 5-ingredient recipe! Having since made this recipe with homemade teriyaki sauce, I am now hooked on this version and it still feels just as quick!
Fussy eaters love the dish because the chicken is just the chicken (with sauce) and the rice is just the rice (with nothing in it) and the veggies look pretty but don’t mix with the chicken. If your children are adventurous eaters, you can cut up the broccoli and add it to the chicken and mix together with the sauce!
Besides the chicken and the rice and the veg being “separate”, the flavours are a satisfying combination of sweet and savoury which is why I think the kids give this dish an overwhelming thumbs up!
Other chicken and rice dishes you may enjoy:
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Easy Teriyaki Chicken (Homemade Teriyaki Sauce)
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Delicious teriyaki chicken dish with homemade teriyaki sauce that is perfect for a weeknight family meal. The recipe comes together quickly and easily. My whole family LOVE this dish.
Ingredients
Chicken
- 800g chicken breasts, skinless and boneless, cut into strips
- 1 tablespoon oil (sesame or vegetable)
- 2 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
Sticky Teriyaki Sauce
- 2 teaspoons cornflour (cornstarch)
- 100 ml low-sodium soy sauce
- 50 ml water
- 2 tablespoon honey
- 2 tablespoon rice wine vinegar (or white wine vinegar)
- ½ tsp dried chilli flakes (optional)
To Serve
- Sesame seeds (roasted or plain)
- Steamed rice and broccoli
Instructions
- Mix the sauce: In a small bowl, whisk the cornflour with a splash of the soy sauce until smooth, then whisk in the remaining soy sauce, water, honey, vinegar and chilli flakes. Set aside.
- Cook the chicken: Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 8–10 minutes, stirring occasionally, until lightly golden and almost cooked through.
- Add flavour: Add the garlic and grated ginger to the pan and cook for 1–2 minutes until fragrant.
- Make the stick sauce: Pour in the sauce, stir well, and let it bubble gently for 3–5 minutes until thick, glossy and coating the chicken beautifully.
- Serve: Sprinkle with sesame seeds and serve over rice with steamed broccoli.
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