Teriyaki Chicken with Asparagus and Broccolini

A plate of chicken teriyaki with vegetables and rice.

Teriyaki Chicken with Asparagus and Broccolini

In this easy Teriyaki Chicken with Asparagus and Broccolini recipe, the flavors are a perfect blend of savory, umami and sweet. Serve over rice and garnish with sesame seeds for a delicious dinner in 30 minutes.

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Prep: 5

Cook: 25

Total: 30

Course: Main Course

Cuisine: American, Japanese

Servings: servings

Calories: 572kcal

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.

Nutrition

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