Teriyaki Chicken with Mushrooms and Broccoli


  • 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
  • Directions

  • Step 1

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


  • Step 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.

  • Step 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.

  • Cook's Note:

    You can use either chicken breasts or tenders in this recipe.

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