Prepare the Teriyaki Sauce: In a medium bowl, whisk together soy sauce (or tamari), mirin, sake (if using), brown sugar, grated ginger, and minced garlic.
Marinate the Chicken: Add the cubed chicken to the teriyaki sauce and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
Steam the Broccoli: While the chicken marinates, steam the broccoli florets until tender-crisp, about 5-7 minutes. You can use a steamer basket over boiling water or steam in the microwave with a little water.
Cook the Chicken: Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken (reserving the marinade) and cook until browned on all sides.
Simmer the Sauce: Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and then add the cornstarch slurry (cornstarch mixed with water). Cook until the sauce thickens, about 1-2 minutes.
Serve: Serve the teriyaki chicken over steamed broccoli. Garnish with sesame seeds and chopped green onions.
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For a spicier teriyaki chicken, add a pinch of red pepper flakes to the sauce.
Serve with rice or quinoa for a more complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
• Main Course (Japanese-inspired)
• Approximately 350-400 calories
• 20 minutes (Easy)
• 35 minutes
• $10-15
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