Chicken Teriyaki

Easy Chicken Teryaki
Servings:4-6 servings
Cook time:30 minutes


1 pound / about 2 boneless skinless raw chicken breast, cut into 1-inch pieces
1 cup Kikkoman Teriyaki Marinade and Sauce (or Garlic version)
1-2 tablespoons olive oil
3 garlic cloves, minced
1 chopped yellow onion
1 Stalk Broccoli cut small
8 oz mushrooms washed and cut
Salt, pepper, Tony Chachere’s seasoning as desired
1 tablespoon red pepper flakes
4-6 Servings jasmine long grain rice, cooked (2 cups rice, 3 cups water)

*If thicker sauce desired, add ½ teaspoon cornstarch with 2 tablespoons water and add to sauce before adding to pan*


Put rice to cook on stove or rice cooker before prepping and cooking. My rice cooker takes 30 minutes and this gives me ample time to prep, cook, and clean up.

Put pan on stove on medium to high heat. Chop chicken, garlic, onion, and veggies. Season chicken with salt, pepper, and tony’s seasoning. Put 1-2 tablespoons olive oil in hot pan, just enough to cover the bottom of the pan. You’ll know the pan is hot enough if a drop of water makes the oil sizzle! Put the chicken in the pan, cook about 5 minutes flipping until outside of chicken is seared/golden. Add onion and garlic to pan, stir. Once onions are getting soft, add Kikkoman sauce and red pepper flakes. Then add broccoli and mushrooms. Stir frequently to evenly distribute sauce. Cover pan for about 5 minutes to soften veggies, continue to stir occasionally. Uncover and serve over rice.



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