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Teriyaki-Style Chicken Stir-Fry
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Teriyaki-Style Chicken Stir-Fry

Teriyaki-Style Chicken Stir-Fry

with Sesame Broccoli & Jasmine Rice

Forget takeout: the path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, chicken is marinated in a tantalizing ponzu sauce. Tried-and-true steamed broccoli tossed with sesame seeds come together with the chicken over a bed of rice—in 30 minutes, no less! Now that’s a symphony of flavors and textures that are so delicious, you might just lick the plate.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 clove


1 thumb


8 ounce

Broccoli Florets

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

1 tablespoon


4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

10 ounce

Chicken Breast Strips

¾ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

1 unit

Miso Sauce Concentrate

(Contains Soy)

Not included in your delivery

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories710 kcal
Fat19 g
Saturated Fat3.5 g
Carbohydrate99 g
Sugar23 g
Dietary Fiber3 g
Protein34 g
Cholesterol100 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Bowl
Small pot
Large Pan



• Wash and dry produce. • Peel and mince or grate garlic. Peel and mince or grate half the ginger (all for 4 servings). Cut broccoli florets into bite-size pieces if necessary.

Marinate Chicken

• Pat chicken* dry with paper towels. • In a large bowl, whisk together ponzu, vinegar, cornstarch, and 1 TBSP sweet soy glaze (2 TBSP for 4 servings). (You’ll use the rest of the sweet soy glaze later.) Add chicken, garlic, and minced ginger; stir until chicken is thoroughly coated. • Set aside to marinate.

Cook Rice

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Cook Broccoli

• While rice cooks, heat a large, dry pan over medium-high heat. Add broccoli and 2 TBSP water; cover and steam until bright green, 4-5 minutes. • Uncover and add a large drizzle of oil, a pinch of sesame seeds (save the rest for serving), salt, and pepper. Cook, uncovered, until broccoli is tender and lightly charred and sesame seeds are toasted, 2-4 minutes more. • Turn off heat; transfer to a plate and cover to keep warm. Wash out pan.

Cook Chicken

• Drain chicken, discarding marinade. • Heat a drizzle of oil in pan used for broccoli over medium-high heat. Once hot, add chicken in a single layer. Cook until deeply browned on one side, 2-3 minutes. Continue to cook, stirring, until chicken is browned all over and cooked through, 2-3 minutes. • Add miso sauce concentrate and remaining sweet soy glaze; cook until sauce has thickened and chicken is coated, 2-3 minutes more. Remove pan from heat.

Finish & Serve

• Fluff rice with a fork and season with salt and pepper. • Divide rice between plates or bowls. Top rice with broccoli, chicken, and any remaining sauce from pan. (TIP: If needed, rewarm broccoli in the microwave for 30 seconds.) Sprinkle with a pinch of remaining sesame seeds and serve.