Teriyaki Chicken

Teriyaki Chicken is a super easy chicken recipe cooked in 10-minutes with no marinading!
Crispy skinless chicken thighs stir-fried and swimming in a Razmin teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive!


  • 1.3 Pounds Skinless Boneless Chicken Thighs (600 grams) Cut into 1-1/2-inch pieces
  • 1 Tablespoon Cooking Oil
  • 4 Tablespoons Razmin Teriyaki Sauce
  • 1 Tablespoon Razmin Dark Soy Sauce
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Razmin Sesame Oil Optional (adds a wonderful flavour)
  • 2 Teaspoons Garlic Minced (2 cloves)
  • 1 Green Onion Stem Sliced to garnish
  • 4 Cups Broccoli Florets Lightly steamed
  • 1 Teaspoon corn starch (or corn flour) mixed with 2 teaspoons water Only if needed


  • Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
  • In a small jug or bowl whisk together the soy sauce, sugar, vinegar and sesame oil to combine. Set aside.
  • Add the garlic to the centre of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook,while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
  • Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.


  • Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
  • If for some reason your sauce has not thickened, quickly whisk in the corn starch /water mixture and continue stirring until syrupy.
  • Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.