Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect
weeknight dinner with a side of steamed rice.
Ingredients
- soy sauce: 0.5 cup
- rice vinegar: 0.5 cup
- honey: 3 Tbsp
- sesame oil: 2 tsp
- ginger: 4 tsp (minced, fresh)
- cornstarch: 4 tsp
- garlic: 4 clove (minced)
- olive oil: 1 Tbsp
- boneless, skinless chicken breasts: 2 pound (cut into 1-inch pieces)
- broccoli florets, chopped into bite-sized pieces: 1 pound
- mushrooms: 1 pack (8 ounce pack, sliced)
Metric Conversion
Stages of cooking
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Mix all the sauce ingredients in a medium size bowl until completely smooth.
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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.
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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.
