Chicken teriyaki is the quintessential Japanese meal that we all know and love. It’s main ingredients are soy sauce, sugar and mirin (although we’ve opted for cider vinegar in this recipe since it’s easier to find). This sauce comes together in a snap and you’re not left with a partially used bottle of teriyaki sauce left in your fridge for an indefinite period of time. All this recipe requires is mixing a few ingredients in a bowl, adding in chicken breast, and then throwing it all in your Suvie with some broccoli and rice. Easier than waiting for takeout and so much less expensive!

Chicken Teriyaki

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 30 minutes
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  • 1 tablespoon cornstarch
  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ cup cider vinegar (or mirin)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ teaspoon ground black pepper
  • 1 lb boneless, skinless chicken breasts
  • 10 oz broccoli florets
  • 1 cup jasmine rice
  • ¼ cup scallions, sliced, for garnish


Whisk together the cornstarch and soy sauce in a medium bowl making sure there are no clumps left. Whisk in sugar, vinegar, minced garlic, ginger, and black pepper. 

Salt the chicken breasts then place in a vacuum seal bag and coat with marinade. Vacuum seal, then place in Suvie pan and fill with water. Load into upper right zone.

Place the broccoli in a Suvie pan and load into upper left zone. Pour jasmine rice and 2 tsp salt into starch pan and load into starch zone.

Fill reservoir, enter cook settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 155˚F, 1 hour

Vegetable: 10 minutes

Starch: 15 minutes

After the cook remove all pans from Suvie. Dump out water from chicken pan, then pour marinade from chicken bag back into the pan. Return the pan to right side of Suvie.

Toss broccoli with vegetable oil, salt, and pepper to taste. Return to left side of Suvie. Broil teriyaki sauce and broccoli for 10 minutes stirring halfway through the broil.

During the broil, slice the chicken against the grain. When the broil is complete, toss the chicken with the marinade which should’ve thickened during the broil. Divide the rice and broccoli between four plates, top with chicken. Sprinkle sliced scallions over each plate and enjoy!


Nutritional Information per serving (4 servings per recipe): Calories 440, Total Fat 1.3g, Total Carbohydrates 64.7g, Total Sodium 229.6mg, Total Protein 36g

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2 years ago

This was delicious but just FYI the ingredients call for scallops but the recipe means scallions 🤣🤣

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Emily

Thanks for letting us know, Emily! I’ve edited the recipe.