In this easy Teriyaki Chicken with Asparagus and Broccolini recipe, the flavors are a perfect blend of savory, umami and sweet. A homemade teriyaki sauce is the star of the show, coating the chicken and veggies in a yummy sauce that will have everyone coming back for seconds. The best part is that it's on the table in just about 30 minutes!
30 minutes is all you need to make a quick and delicious dinner, for your busiest days. Homemade teriyaki is the game-changer here that ties the entire dish together.
Adding broccolini and asparagus gives a healthy boost to this flavorful dish, and the combination of sweet teriyaki sauce, tender chicken and crisp veggies creates a balanced and mouthwatering meal.
Recipe Ingredients
- Soy sauce: This gives the sauce the savory and salty notes, and is the base for the teriyaki sauce.
- Water: Helps dissolve the ingredients into the sauce to make it the perfect consistency.
- Brown sugar: Brings a sweetness to the dish and helps create the caramelized, complex flavor that makes teriyaki sauce so yummy.
- Ginger: Adds a touch of warmth and a subtle zing.
- Mirin: This is a common ingredient in Asian cooking, especially Japanese cuisine, and can be found in your local grocery store near the soy sauce. It enhances the complexity of the sauce, adding a umami richness and a touch of sweetness.
- Garlic cloves: Fresh minced garlic or from a jar will work for this recipe.
- Honey: Adds a natural sweetness, but also helps the sauce develop it's glossy appearance and helps it adhere to the chicken and veggies.
- Cornstarch: Important to thicken the teriyaki sauce, and helps it cling to the chicken and vegetables.
- Chicken: I'm using boneless, skinless chicken breasts, but thighs would work instead.
- Olive oil: Aids in the browning process, giving the chicken a golden exterior. Olive oil also prevents the chicken from sticking to your pan.
- Vegetables: Asparagus: We like pairing the teriyaki chicken with asparagus and broccolini which adds balance to the sweet and salty flavors of the teriyaki sauce, and just the right amount of crunch.
- Cooked rice: White rice pairs with the flavors well, but substitute brown rice if you prefer.
- Sesame seeds: Contributes a mild, nutty flavor and a little crunch.
How to Make Teriyaki Chicken
Be sure to see the recipe card for full ingredients and instructions.
- Combine sauce ingredients. In a medium-sized mixing bowl, whisk together the soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. Set aside until ready to use.
- Prep. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear. Add chicken and brown until cooked through, about 7 minutes. You may need to do this in batches to ensure the chicken browns and doesn’t steam.
- Simmer. Once chicken is cooked, pour the teriyaki sauce into the skillet and continue to cook, stirring occasionally, until the sauce thickens, about 5 minutes. Set aside.
- Sauté. Heat two tablespoons of olive oil over medium-high heat in another large skillet. Once hot, add asparagus and broccolini to the skillet. Season with salt and black pepper and continue to cook for 8-10 minutes, or until fork-tender.
- Finish. Serve immediately with cooked white rice and garnish with sesame seeds.
Recipe FAQ's
Similar to broccoli, it’s a vegetable that is a hybrid between broccoli and Chinese broccoli. Broccolini has a sweeter taste, and is very similar to the taste and texture of asparagus.
Cornstarch plays an important role in teriyaki sauce. When water and cornstarch are combined, it creates a cornstarch slurry, which helps the sauce become thicker and smoother. This helps the sauce coat the chicken, so that the delicious teriyaki flavors can be in every bite.
Comparable to sake, it’s a type of rice wine commonly used in Japanese cooking. It has more sugar than sake and less alcohol. If you don’t have Mirin you can use rice vinegar.
Top Tips
- This recipe is great for meal prep. Simply make the recipe as instructed and then divide chicken teriyaki, sauteed vegetables, and ½ cup of cooked rice into each container. Will store in the fridge for up to 3 days.
- I’m using a large stainless steel skillet and a large enameled pan. Any large skillet will work for this recipe.
Recipe Variations
- To get this meal on the table even faster, you can use store-bought teriyaki sauce.
- Change the protein and use shrimp or pork tenderloin cut in bite sized pieces.
- If you don't have broccolini on hand, swap it for another vegetable like broccoli, green beans, snow peas or bok choy.
- Cut carrots into long, thin, matchstick-like strips and saute with the other veggies.
- Substitute brown rice for a healthier version of this dish. Brown rice is a whole grain, and it is richer in dietary fiber and nutrients compared to white rice.
- Serve this on a plate, or layer the ingredients in a bowl. This recipe also works great packed in a thermos for a lunch on the go!
Storage & Reheating
- To reheat: Teriyaki chicken will store in the fridge for up to 3 days. Add the chicken to a skillet with a tablespoon of olive oil on the stove until heated through. Add a splash of water or chicken broth if you find the sauce is too thick once it's heated.
- To freeze: Teriyaki chicken makes a great freezer meal. Place the cubed chicken and teriyaki sauce in 2 different Ziplock bags. Add the teriyaki sauce bag to the chicken bag. Freeze for up to 3 months. Once you’re ready to cook, let it thaw overnight in the fridge and proceed with step 2.
What to serve with Teriyaki Chicken with Asparagus and Broccolini
If you want to keep things simple, pair your Teriyaki Chicken with a green salad with a light vinaigrette dressing. If you're up for putting in a little more effort, here are some easy side dishes that will make this a full meal.
- A simple fruit salad
- Steamed edamame
- Miso soup
More Recipes
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Teriyaki Chicken with Asparagus and Broccolini
Ingredients
- ½ cup soy sauce
- ½ cup water
- ¼ cup packed light brown sugar
- 3 Tablespoons Mirin or rice vinegar
- 1 teaspoon grated fresh ginger
- 3 garlic cloves, minced
- 2 Tablespoons honey
- 3 Tablespoons cornstarch
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 3 Tablespoons olive oil, divided
- 1 bunch asparagus, tough woody ends trimmed, cut into thirds
- 1 bunch broccolini, ½ inch trimmed off the bottom
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooked rice, for serving
- Sesame seeds, for serving
Instructions
- Make the teriyaki sauce: In a medium-sized mixing bowl, whisk together the soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. Set aside until ready to use.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken and brown until cooked through, about 7 minutes. You may need to do this in batches to ensure the chicken browns and doesn’t steam.
- Once chicken is cooked, pour the teriyaki sauce into the skillet and continue to cook, stirring occasionally, until the sauce thickens, about 5 minutes. Set aside.
- Heat two tablespoons of olive oil over medium-high heat in another large skillet. Once hot, add asparagus and broccolini to the skillet. Season with salt and black pepper and continue to cook for 8-10 minutes, or until fork-tender.
- Serve immediately with cooked white rice and garnish with sesame seeds.
Notes
- To freeze: Teriyaki chicken makes a great freezer meal. Place the cubed chicken and teriyaki sauce in 2 different Ziplock bags. Add the teriyaki sauce bag to the chicken bag. Freeze for up to 3 months. Once you’re ready to cook, let it thaw overnight in the fridge and proceed with step 2.
- To reheat: Will store in the fridge for up to 3 days. Reheat the teriyaki chicken in a pot on the stove until heated through. Add a splash of water or chicken broth if you find the sauce is too thick.
Leave a Reply