Pollo Teriyaki (Chicken Teriyaki)

Pollo teriyaki served in a white platter with a side of white rice.

5 from 1 vote

Switch up your chicken routine with this easy Pollo Teriyaki! Tender chicken is sautéed in a savory-sweet teriyaki sauce, perfect over white rice. Bonus: it's ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 271kcal

Author: Catherine Arena

Ingredients

2 large chicken breasts or boneless thighs cut into ½ or 1 inch pieces
3 tablespoon light brown sugar
3 tablespoon apple cider vinegar could substitute with white vinegar
2 tablespoon Mirin
1 tablespoon sesame oil
2 cloves garlic finely minced
¼ oz low-sodium soy sauce
3 tablespoon vegetable oil
4 cups broccoli florets rinsed under cool water
sesame seeds for topping (optional)

To Thicken Sauce

1 teaspoon cornstarch
2 teaspoon water

Instructions

Heat cooking oil in a large pan over medium heat. Add the chicken and stir-fry, stirring occasionally, until it is lightly browned and crisp. Remove the chicken pieces from the skillet and set aside.
In a small mixing bowl, whisk together the soy sauce, sugar, mirin, vinegar, and sesame oil until well combined.
Add the sauce and garlic and saute until lightly fragrant (about 30 seconds). Cook, while stirring, until the sauce thickens into a glaze (about 2-3 minutes).
Note: If you want to thicken the sauce more, mix the cornstarch and water, then stir it into the sauce.
Add the broccoli florets and saute for 3 minutes.
Stir in the chicken pieces and sprinkle the sesame seeds if using. Done.

Notes

Recipe Notes:

Searing: If using chicken breasts, sear them quickly over high heat to lock in moisture.
Extra Saucy: If you would like extra sauce, combine a little water and cornstarch to thicken.
Freezing: Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

Nutrition