Stir-Fried Katsu Chicken with Garlic Teriyaki Glaze

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Juicy breaded chicken cutlets stir-fried with a sticky garlic teriyaki sauce, served with crisp vegetables and steamed rice. This Japanese-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, panko breadcrumbs, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, boneless, skinless, sliced into 1/2-inch strips chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1, beaten egg
• 3 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 3 cloves minced garlic
• 1 tsp grated ginger
• 1/4 cup water
• 1 tsp cornstarch
• 1 cup broccoli florets
• 1/2 cup julienned carrots
• 2 cups steamed white rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Set up a breading station by placing 1/2 cup all-purpose flour in one shallow dish, 1 beaten egg in another, and 1 cup panko breadcrumbs in a third.
2. Step 2: Dredge 2 chicken breasts sliced into 1/2-inch strips first in flour, then egg, and finally coat evenly with panko breadcrumbs.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add breaded chicken strips and fry for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.
4. Step 4: In the same skillet, add 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tsp grated ginger; sauté for 30 seconds until fragrant.
5. Step 5: Stir together 1/4 cup soy sauce, 2 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch in a small bowl, then pour into the skillet.
6. Step 6: Cook the sauce for 2-3 minutes, stirring frequently, until it thickens and becomes glossy.
7. Step 7: Add 1 cup broccoli florets and 1/2 cup julienned carrots to the skillet and stir-fry for 3-4 minutes until vegetables are tender-crisp.
8. Step 8: Return the fried chicken strips to the skillet and toss with the teriyaki glaze for 1 minute until well coated and heated through.
9. Step 9: Serve immediately over 2 cups steamed white rice.