Healthy Made Tasty. A Cancer Council website
Healthy Made Tasty. A Cancer Council website
Home > Recipes > Teriyaki chicken

Teriyaki chicken

Image of Teriyaki chicken served in a bowl on a plate with chop sticks and a bottle of dressing on the side.
(0)
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4
Image of Teriyaki chicken served in a bowl on a plate with chop sticks and a bottle of dressing on the side.
  • 2 serves of vegetables per 
  • serving
Share recipe:

Ingredients

1 cup brown rice
1½ tsp cornflour*
2 tbsp cold water
1/3 cup reduced-salt soy sauce*
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp honey
2 cloves garlic, crushed
2cm piece ginger, crushed
Olive oil
1 onion, cut into wedges
1 stick celery, chopped
2 chicken breasts, cut into strips
2 large carrots, sliced thinly
1½ cups broccoli pieces
1 tbsp sesame seeds (optional)
2 spring onions, chopped (optional)

* Gluten free if using gluten-free soy sauce and corn flour

Savvy swaps

You can swap:

Apple cider vinegar
Any vinegar
Fresh vegetables
Frozen stir fry mix
Chicken breast
Chicken thigh fillets

Tips

  • With plenty of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Chicken provides protein. Protein is important for our cells to grow and repair.
  • Using reduced-salt soy sauce can help lower your sodium intake.

  • The whole piece of broccoli including the stems can be used.
  • Leftover ginger can be frozen for later use. Frozen ginger can be grated straight from the freezer, no need to thaw it first.
  • Any leftover chicken can be used in a sandwich, wrap or roll.

  • You can stretch this recipe to make it serve more people by adding some extra vegetables like more carrot, some Chinese cabbage, bamboo shoots or bean sprouts.
  • Jarred garlic and ginger can be used to save time and money.
  • Chicken thigh fillets are often cheaper than chicken breast – cut into 2 cm chunks.

Method

Step 1
Cook the rice according to the instructions on the packet.

Step 2
In a small bowl combine the cornflour and water and mix until smooth. Add the soy sauce, apple cider vinegar, brown sugar, honey, garlic and ginger.

Step 3
Grease a large non-stick fry pan with olive oil and heat over medium-high heat. Add the onion and celery and cook until the onion begins to soften.

Step 4
Add the chicken and carrot and cook stirring until chicken is almost cooked.

Step 5
Add the sauce and broccoli to the chicken. Cook until the chicken is cooked through and the sauce has thickened, approximately 2-4 minutes.


Serving suggestion: serve with the steamed brown rice and sprinkle with sesame seeds and spring onions.

Food safety tip: if you are taking leftovers for lunch, chicken and rice needs to be kept cold so pack an ice brick.

Tips

  • With plenty of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Chicken provides protein. Protein is important for our cells to grow and repair.
  • Using reduced-salt soy sauce can help lower your sodium intake.

  • The whole piece of broccoli including the stems can be used.
  • Leftover ginger can be frozen for later use. Frozen ginger can be grated straight from the freezer, no need to thaw it first.
  • Any leftover chicken can be used in a sandwich, wrap or roll.

  • You can stretch this recipe to make it serve more people by adding some extra vegetables like more carrot, some Chinese cabbage, bamboo shoots or bean sprouts.
  • Jarred garlic and ginger can be used to save time and money.
  • Chicken thigh fillets are often cheaper than chicken breast – cut into 2 cm chunks.

Rating

0
(0)

Rate this recipe

You might also like

Subscribe to our updates!

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.