Teriyaki Chicken Stir Fry Recipe

Ingredients

• 80 ml (⅓ cup)soy sauce
• 120 ml (½ cup)chicken stock
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)sesame oil
• 30 ml (2 tablespoons)honey
• 10 ml (2 teaspoons)grated ginger
• 3 clovesgarlic, minced
• 10 ml (2 teaspoons)cornflour
• 3 headsbroccoli, rinsed and cut into small florets
• 60 ml (4 tablespoons), dividedvegetable oil
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)black pepper
• 680 g (1½ lb)boneless chicken breasts, cut into cubes (or chicken thighs)
• 2–3spring onions, thinly sliced
• 30 ml (2 tablespoons)fresh coriander, chopped
• 5 ml (1 teaspoon), optionalsesame seeds
• A handful, optionalpeanuts, chopped
• 740 g (4 cups), optionalcooked brown jasmine rice

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornflour together in a bowl until combined. Alternatively, put them in a jar and shake well.

2. 2

   Prepare the broccoli

   Heat the oven to 220°C (425°F) and line a baking tray with baking parchment. Arrange the broccoli florets on the tray.

3. 3

   Season the florets

   Drizzle the broccoli with 30 ml (2 tablespoons) of the vegetable oil, then sprinkle lightly with salt and pepper. Toss with clean hands or two spoons until the florets are coated.

4. 4

   Roast the broccoli

   Roast for 14–15 minutes, or until the florets turn golden brown. Set aside.

5. 5

   Heat the pan

   Meanwhile, place a wok or 25 cm (10-inch) cast-iron frying pan over a medium-high heat. Add the remaining 30 ml (2 tablespoons) of vegetable oil.

6. 6

   Cook the chicken

   When the pan and oil are sizzling hot, add the chicken. Sauté for 5–6 minutes, stirring frequently.

7. 7

   Add the sauce

   Stir or shake the teriyaki sauce once more, then pour it into the pan.

8. 8

   Simmer until glossy

   Bring the mixture to the boil, then simmer for 3–5 minutes, until the sauce thickens and looks glossy.

9. 9

   Check the chicken

   Once the chicken is fully cooked through, remove the pan from the heat.

10. 10

    Build the bowls

    Add 185 g (1 cup) of cooked jasmine rice or quinoa, 4–5 roasted broccoli florets and some stir-fried chicken to each bowl.

11. 11

    Add the garnish

    Top each bowl with spring onions, coriander, sesame seeds and, if you like, chopped peanuts.

12. 12

    Serve straight away

    Serve immediately.

What is teriyaki chicken stir-fry?

Teriyaki is a Japanese cooking style in which food is glazed with a sweet-savoury sauce; this version takes that flavour into a quick chicken stir-fry. It is served with roasted broccoli and rice for a complete, colourful bowl.

The sauce combines soy, honey, ginger and garlic, while cornflour helps it cling to the chicken. Roasting the broccoli separately gives it browned edges rather than leaving it to soften in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 52g protein, 44g carbs, 33g fat.

The rice supplies most of the carbohydrates, while the chicken is the main source of protein. Vegetable oil, sesame oil and optional peanuts contribute much of the fat; serve with a generous share of broccoli to balance the bowl with vegetables.

A quick, balanced sauce

Sauce base: whisk the soy sauce, stock, vinegar, sesame oil and honey until evenly combined. Add the ginger, garlic and cornflour so the seasoning and thickener are distributed before they reach the hot pan.

Cornflour: give the sauce another stir just before pouring, as the starch can settle while it stands. This helps it thicken smoothly as it simmers.

Roast the broccoli well

Dry florets: shake off excess water after rinsing so the broccoli roasts rather than steams. Cut the florets small and similar in size to help them cook evenly.

Room on the tray: toss the broccoli in oil and spread it out in a single layer. Roast for 14–15 minutes, watching for golden-brown tips, then set it aside while you cook the chicken.

Cook the chicken in a hot pan

Hot oil: wait until the pan and oil are sizzling before adding the chicken. Stir frequently during the 5–6 minutes of sautéing so the pieces cook evenly.

Doneness: the chicken should be fully cooked through before serving. Let the sauce simmer for 3–5 minutes until thick and glossy, then take the pan off the heat.

Choose your bowl base

Brown jasmine rice: the recipe lists 4 cups of cooked rice as an optional accompaniment. Divide it between the bowls, then add chicken and roasted broccoli.

Quinoa: the method also suggests cooked quinoa as an alternative base, though it is not included in the ingredient list. Prepare it separately if you choose to use it.

Finish and serve

Fresh toppings: sliced spring onions and coriander add freshness, while sesame seeds and chopped peanuts provide extra texture. The seeds and peanuts are optional.

Serve the bowls straight away so the chicken stays hot and the broccoli keeps its roasted edges. Extra rice or broccoli can be served alongside if you want a more generous plate.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Spread the broccoli out well on the tray to encourage browning.
• Stir the sauce again just before adding it to the pan.
• Have the bowl toppings ready before you start cooking the chicken.
• Use chicken thighs instead of breasts if you prefer a richer cut.

Variations

• Use chicken thighs: swap in boneless thighs for the breasts and cut them into cubes.
• Add heat: stir chilli flakes into the sauce before pouring it into the pan.
• Switch the base: serve with cooked quinoa instead of rice, as suggested in the method.
• Change the garnish: use sesame seeds, chopped peanuts or both to finish the bowls.
• Add more vegetables: roast extra broccoli florets and divide them between the bowls.

Common mistakes to avoid

• Crowding the tray: the broccoli may steam instead of brown; spread it out in a single layer.
• Skipping the sauce stir: settled cornflour can leave the sauce uneven; stir or shake it just before use.
• Adding chicken to a cool pan: it can cook without a good sizzle; wait until the oil is hot.
• Overcooking the sauce: it can become too thick; simmer only until glossy, for 3–5 minutes.
• Serving chicken before it is done: check that it is fully cooked through before taking the pan off the heat.

How to store

Refrigerate leftover chicken, broccoli and rice in an airtight container for up to 3 days. Reheat until piping hot, adding a small splash of water to the chicken if the sauce has thickened; the broccoli may soften on reheating.

Frequently asked questions