Teppanyaki Chicken With Broccoli Recipe

Marinate the chicken

Trim excess fat from chicken thighs and cut into 1-inch pieces. In a bowl combine 3 tbsp reduced-sodium soy sauce, 1 tbsp mirin, 1 tbsp sake (or dry white wine), 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp sesame oil. Add the chicken, toss to coat, and let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Preheat the teppan or skillet

Heat a large flat griddle (teppan) or large heavy skillet over medium-high heat until hot (about 375°F / hot to the touch). Add 1 tbsp vegetable oil and spread to coat the surface.

Cook the chicken

Drain excess marinade from the chicken and reserve the marinade. Arrange chicken pieces on the hot surface in a single layer, leaving a little space between pieces. Let sear undisturbed 2–3 minutes until golden, then flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C) and edges are nicely browned. Transfer chicken to a plate and keep warm.

Finish with butter and aromatics

Return the pan to medium heat, add 1 tbsp unsalted butter and the reserved marinade. Swirl to deglaze, scraping browned bits. Cook 1 minute until sauce reduces slightly. Return cooked chicken to the pan, add sliced green onions and 1 tsp sesame seeds, toss to coat for 30–45 seconds. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjusting to taste.

Prep and blanch (optional for bright green broccoli)

If you prefer extra-tender vibrant broccoli, bring a pot of salted water to a boil and blanch 4 cups broccoli florets 30–45 seconds, then plunge into ice water. Drain well. (This step is optional; you can cook directly on the teppan.)

Cook vegetables on teppan

On the hot griddle or skillet (after chicken is removed and while finishing chicken sauce), add 1 tbsp vegetable oil and spread. Add sliced onion and julienned carrot, sauté 1–2 minutes until slightly softened. Add broccoli florets, season with a pinch of salt and pepper, and toss. Cook 3–5 minutes, turning occasionally, until broccoli is tender-crisp and edges are lightly charred. If vegetables need moisture, splash 1–2 tbsp water and cover briefly with a lid or foil to steam 30–60 seconds.

Combine with chicken

Move vegetables to one side of the teppan and return the chicken with its sauce to the other side. Toss together for 30–60 seconds so the vegetables pick up sauce flavor. Taste and adjust seasoning.

Make the finishing sauce

In a small bowl whisk 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp water, 0.5 tsp cornstarch and 1 tsp honey until smooth. Pour onto the hot griddle or into a small saucepan over medium heat and cook, stirring, until slightly thickened, about 1 minute. Drizzle the sauce over chicken and vegetables and toss to coat evenly.

Divide steamed rice between plates. Spoon teppanyaki chicken and broccoli alongside the rice. Garnish with additional sliced green onions, a sprinkle of sesame seeds, and lemon wedges if desired. Serve immediately while hot.