Teriyaki Chicken with Mushrooms and Broccoli recipe

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Ingredients

½ cup soy sauce
½ cup rice vinegar
3 tablespoons honey
2 teaspoons sesame oil
4 teaspoons fresh ginger, minced
4 teaspoons cornstarch
4 cloves garlic, minced
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound broccoli florets, chopped into bite-sized pieces
1 (8 ounce) package sliced mushrooms

Nutrition Info

206.2 calories
carbohydrate: 14.3 g
cholesterol: 58.5 mg
fat: 5.5 g
fiber: 2 g
protein: 25.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 970.8 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix all the sauce ingredients in a medium size bowl until completely smooth.

  2. Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.

  3. Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture, stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

Recipe Yield

2 pounds chicken

Recipe Note

Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect weeknight dinner with a side of steamed rice.

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