Chicken and Broccoli in Teriyaki Sauce

Chicken and Broccoli in Teriyaki Sauce

Chicken and Broccoli in Teriyaki Sauce


  • Salt and pepper
  • ¼ cup brown sugar
  • 5 cloves garlic chopped
  • 2 teaspoon finely chopped ginger
  • ½ cup Japanese soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 250 grams chicken thigh fillet cut into strips
  • 2 tablespoons oil
  • 1 piece medium-size onion chopped
  • 4 cloves garlic chopped
  • 1 piece green bell pepper cut into strips
  • 2 stalks celery cut into strips
  • 1 piece carrot cut into strips
  • 1 whole broccoli cut into pieces and blanched
  • Toasted sesame seeds for toppings

For the Sauce:

  • ¼ cup soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • ¼ cup water
  • ½ tablespoon cornstarch


  1. In a bowl, mix, salt, pepper, brown sugar, garlic, ginger, soy sauce, mirin and sesame oil. Mix well. Marinate the chicken fillet strips to the teriyaki marinade for 40 minutes to 1 hour. (For best tasting chicken teriyaki, marinate chicken overnight.
  2. Heat oil in a medium-size wok over medium-high heat. Sauté onions and garlic, once aromatic, add bell pepper, celery and carrots and continue sauteing to 30 seconds to 1 minute.
  3. Then add the chicken strips together with its marinade to the wok and adjust the heat to high heat and stir-fry the teriyaki chicken.
  4. Once the chicken is cooked, add the broccoli and lower the heat.
  5. Mix the all ingredients for the sauce in a bowl and pour it to the wok and continue stir frying the chicken and broccoli until the sauce thicken up.
  6. Turn-off the heat and transfer Chicken and Broccoli into a serving dish and sprinkle sesame seeds on top. Serve.

Recipe Notes

Yield: 2 to 3 Servings

Prep time: 10 to 15 minutes

Cooking time: 10 to 15 minutes

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