3 tablespoons bottled teriyaki sauce, separated
1 cup chicken broth, dry white wine or water, separated
1 tablespoon cornstarch
1 tablespoon cooking oil
1 pound boneless, skinless chicken breast, chopped
1 medium onion, chopped
2 stalks celery, chopped
3 medium carrots, sliced
1 clove garlic, minced
1 teaspoon dried parsley
1 cup broccoli flowerets
Salt and pepper to taste
In a small bowl, whisk together 2 tablespoons teriyaki sauce, ¾ cup chicken broth, and 1 tablespoon cornstarch. Set aside.
In a large skillet, heat oil over medium high heat. Add chicken and 1 tablespoon teriyaki sauce. Sauté until cooked through and starting to brown. Add onion, celery, carrots, and garlic. Sauté over medium high heat until onions become translucent, about 3 to 4 minutes. Add parsley and ¼ chicken broth. Cover and reduce heat. Simmer gently for about 10 minutes. Add more chicken broth if needed. Add broccoli flowerets. Cover and simmer until broccoli is lightly steams, about 2 minutes. Add teriyaki, chicken broth, cornstarch mixture, whisking as you pour. Stir well to coat meat and vegetable with sauce. Simmer until thickened, about 1 minute. Salt and pepper to taste. Serve over rice.
- This is a very simple meal that shouldn’t take more than 30 minutes to prepare.
- Be sure to chop all of your ingredients ahead of time to make the actual cooking process a lot easier.
- Bottled teriyaki sauces can be high in sodium, so I don’t use it in large amounts. Adding teriyaki to the meat while sautéing gives the meat a nice flavor without overpowering the whole dish. You also get a lot of flavor from the vegetables, herbs, and broth.
- Teriyaki sauces come in a wide variety. If you happen to have a nice, thick, strong-flavored teriyaki sauce, you may want to consider cutting back to 2 tablespoons instead of 3, so the flavor of the vegetables comes through as well. Most grocery store teriyaki sauces are pretty watered down so 3 tablespoons should be just right.