Description
This Teriyaki Chicken with Vegetables recipe is a flavorful and easy-to-make stir-fry that combines tender chicken thighs with vibrant vegetables in a savory homemade teriyaki sauce. Perfect for a wholesome weeknight dinner, this dish is packed with protein and nutrients and can be served over steamed rice or noodles to create a complete meal.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables and Aromatics
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnishes
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil until well combined. Set this sauce mixture aside for later use.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add broccoli florets, sliced red bell pepper, snap peas, and thinly sliced carrot. Stir-fry the vegetables for 5-6 minutes or until they are tender-crisp, retaining some crunch.
- Add Aromatics: Stir in minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant to enhance the flavor of the vegetables.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir thoroughly to coat all the ingredients evenly.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) and add it to the skillet. Continue cooking for another 2-3 minutes while stirring constantly until the sauce thickens to a glossy consistency and clings to the chicken and vegetables.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and sliced green onions on top for garnish. Serve hot over steamed rice or noodles for a complete and satisfying meal.
Notes
- Serve over steamed rice or noodles for a balanced meal.
- You can substitute chicken breasts if preferred for a leaner option.
- Feel free to customize the vegetables to what’s in season or what you have on hand—zucchini, mushrooms, or baby corn work well.
