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
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
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.
