If you are craving a delicious and vibrant dish that brings together tender chicken and fresh vegetables in a glossy, flavorful glaze, this Teriyaki Chicken with Vegetables Recipe is exactly what you need. The perfect balance of sweet and savory teriyaki sauce clings to every bite, while the crisp-tender veggies add color and crunch, making this meal not only satisfying but also a feast for your eyes. It’s a wholesome, quick, and utterly comforting recipe that is bound to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Keep it simple but impactful — these ingredients come together to deliver a perfect harmony of flavors and textures. Each one plays a vital role, from the tender chicken thighs that soak up the sauce to the bright vegetables that provide crunch and freshness.
- 1 1/2 pounds boneless skinless chicken thighs: Chosen for their juicy, rich flavor and tender texture when cooked.
- 2 tablespoons vegetable oil: A neutral oil ideal for stir-frying and browning the chicken perfectly.
- 2 cups broccoli florets: Add a vibrant green color and a satisfying crunch to the dish.
- 1 red bell pepper (sliced): Brings sweetness and a pop of bright red color.
- 1 cup snap peas: These little pods provide a fresh, crisp bite and lovely natural sweetness.
- 1 medium carrot (thinly sliced): Adds subtle sweetness and a beautiful orange hue.
- 2 cloves garlic (minced): Essential for a fragrant, savory base that enhances the teriyaki glaze.
- 1 teaspoon grated fresh ginger: Offers a warm, zesty kick that awakens the palate.
- 1/2 cup low-sodium soy sauce: Adds deep umami flavor with less saltiness to keep things balanced.
- 1/4 cup honey: Provides natural sweetness that perfectly complements the savory elements.
- 2 tablespoons rice vinegar: Brings a mild tanginess that brightens the sauce.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the glaze for a glossy, clingy finish.
- 1 tablespoon sesame oil: Imparts a toasty aroma and subtle nuttiness.
- 1 tablespoon sesame seeds (optional): Adds texture and an extra layer of flavor when sprinkled on top.
- 2 green onions (sliced, for garnish): For a fresh, mild onion flavor and a lovely green burst of color.
How to Make Teriyaki Chicken with Vegetables Recipe
Step 1: Prepare the Teriyaki Sauce
Start by whisking together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. This simple blend is the magic behind the dish’s signature glossy and deeply flavorful teriyaki sauce. Set it aside for later—the timing of adding this sauce will make all the difference.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook them until they’re beautifully browned and cooked through, which should take about 5 to 7 minutes. This step ensures each piece gets a perfect sear locking in the juices. Once cooked, transfer the chicken to a plate and set aside temporarily.
Step 3: Sauté the Vegetables
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the broccoli florets, red bell pepper slices, snap peas, and carrot slices. Stir-fry these vibrant vegetables for 5 to 6 minutes until they turn tender-crisp. This means they’ll be soft enough to enjoy but still maintain that satisfying crunch that warms the heart.
Step 4: Add Aromatics
Next, add the minced garlic and grated fresh ginger to the vegetables. Cook for about 30 seconds—just enough to release those fragrant aromas without burning. This step elevates the savory depth and freshness of the dish immensely.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan, making sure it mingles with the veggies. Pour in your pre-mixed teriyaki sauce, stirring everything gently to ensure the chicken and vegetables are evenly coated in that luscious glaze.
Step 6: Thicken the Sauce
Finally, stir the cornstarch and water mixture (the slurry) to re-mix it if it has settled, then pour it into the pan. Continue cooking for another 2 to 3 minutes while stirring momentarily until the sauce thickens to a shiny, sticky finish that clings to every piece of chicken and veggie beautifully.
How to Serve Teriyaki Chicken with Vegetables Recipe
Garnishes
Sprinkle the dish with sesame seeds for a nutty crunch and top with thinly sliced green onions for that fresh, bright finish. These simple garnishes add both texture and an inviting visual touch that makes the plate pop.
Side Dishes
This Teriyaki Chicken with Vegetables Recipe pairs wonderfully with steamed jasmine rice or fluffy noodles. The rice soaks up the extra sauce perfectly, while noodles offer a satisfying chew. For a low-carb option, cauliflower rice works brilliantly, offering a gentle, grain-free texture that complements the bold flavors.
Creative Ways to Present
For a fun twist, try serving this teriyaki chicken stir-fry in a hollowed-out bell pepper or over a bed of mixed greens for a warm salad alternative. If you want to impress at your next dinner party, serve it family-style with all the components arranged separately, allowing everyone to customize their plates.
Make Ahead and Storage
Storing Leftovers
Allow your leftovers to cool completely before transferring them to an airtight container. Store in the fridge for up to 3 days. The chicken may absorb more sauce overnight, making it even more flavorful the next day.
Freezing
You can freeze this dish, but keep in mind the texture of some vegetables may soften after thawing. To freeze, spread the cooled teriyaki chicken and vegetables in a shallow container, seal tightly, and store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it but stirring halfway through to ensure even heating and maintaining that lovely saucy texture and juicy chicken.
FAQs
Can I substitute chicken thighs with chicken breasts in this Teriyaki Chicken with Vegetables Recipe?
Absolutely! Chicken breasts will work fine, just be careful not to overcook them as they tend to dry out faster than thighs. Adjust your cooking time slightly and keep an eye on the texture to maintain juicy results.
What vegetables can I use if I don’t have broccoli or snap peas?
This recipe is very flexible. Feel free to swap the broccoli and snap peas with zucchini, mushrooms, baby corn, or even asparagus. Just keep the cut sizes consistent for even cooking and similar texture.
Is it possible to make this recipe gluten-free?
Yes! Swap the soy sauce for a gluten-free tamari sauce and double-check that your other ingredients are gluten-free. This way, you can enjoy all the deliciousness without the gluten.
Can I prepare the sauce in advance?
Definitely. The teriyaki sauce can be mixed ahead of time and stored in the refrigerator for up to a week. This makes your cooking process even quicker and more convenient.
What should I serve with this dish for a complete meal?
Steamed rice or noodles are classic and perfect, but you could also round out the meal with a light cucumber salad or miso soup for an authentic Japanese-inspired dining experience.
Final Thoughts
This Teriyaki Chicken with Vegetables Recipe is a true delight to make and even more rewarding to eat. Its perfect blend of flavors and textures, combined with a quick cooking process, means it’s a fantastic go-to meal for busy weeknights or casual gatherings. Give it a try—you’ll find it hard to resist going back for seconds! Enjoy the warmth and satisfaction that comes with every bite.
Print
Teriyaki Chicken with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
A vibrant and delicious Teriyaki Chicken with Vegetables recipe featuring tender chicken thighs simmered in a savory homemade teriyaki sauce, paired with crisp stir-fried broccoli, bell peppers, snap peas, and carrots. This easy Asian-inspired dish is perfect for a healthy and flavorful weeknight dinner.
Ingredients
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
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, and sesame oil until well combined. Set this mixture aside to use later.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken thighs and cook, stirring occasionally, until they are browned on all sides and cooked through, about 5 to 7 minutes. Once done, remove the chicken pieces from the pan and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the broccoli florets, sliced red bell pepper, snap peas, and thinly sliced carrot. Stir-fry these vegetables for 5 to 6 minutes, or until they become tender-crisp, maintaining their vibrant color and slight crunch.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger into the pan with the vegetables. Cook for about 30 seconds until fragrant, making sure not to burn the garlic.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the pan with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir well to evenly coat the chicken and vegetables.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and add it to the pan. Cook everything together for another 2 to 3 minutes, stirring frequently until the sauce thickens to a glossy, sticky consistency that clings to the chicken and vegetables.
- Garnish and Serve: Sprinkle the teriyaki chicken and vegetables with optional sesame seeds and sliced green onions. Serve hot, ideally over steamed rice or noodles to complete your meal.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Chicken breasts can be substituted if preferred for a leaner option.
- Feel free to swap in seasonal or preferred vegetables like zucchini, mushrooms, or baby corn.
