If you’re searching for a meal that hits every note—savory, colorful, deeply satisfying, and actually quite easy for a weeknight—this Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe is truly the answer. Juicy chicken thighs are stir-fried with a rainbow of crisp veggies and tossed in a glossy homemade teriyaki sauce that’s rich with garlic, ginger, and a hint of sweet honey. Each bite is a savory explosion, while every ingredient adds both flavor and beautiful color to your plate. Whether you serve it over fluffy rice or chewy noodles, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
Gathering the ingredients for Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe is a breeze—each one brings its own spark to the flavor, texture, or look of the finished dish. With a short, vibrant list, you’ll get maximum impact without fuss, and every component plays a starring role.
- Chicken thighs: Juicy and flavorful, these hold up beautifully to stir-frying and absorb every drop of the delicious sauce.
- Vegetable oil: Helps everything cook quickly and evenly while keeping the chicken and veggies tender.
- Broccoli florets: Offer a crisp-tender bite and a pop of green color that brightens the dish.
- Red bell pepper: Adds sweet crunch and gorgeous red hues that make every serving extra appealing.
- Snap peas: Provide freshness and a satisfying snap that’s irresistible in a stir-fry.
- Carrot: Those thin orange slices become tender yet firm, boosting both taste and nutrition.
- Garlic: Just a couple of cloves ramp up the aroma and give the sauce great depth.
- Fresh ginger: Lends incredible brightness and a little zing that defines teriyaki’s classic flavor.
- Low-sodium soy sauce: The umami backbone of your teriyaki sauce, giving it saltiness without overpowering the other ingredients.
- Honey: Gentle sweetness pairs perfectly with the savory soy and tangy vinegar.
- Rice vinegar: Offers a touch of tang that keeps the sauce balanced and never too heavy.
- Cornstarch (mixed with water): The quick-and-easy secret to a thick, glossy sauce that clings to every bite.
- Sesame oil: Just a drizzle infuses the whole meal with unmistakably nutty, toasty aroma.
- Sesame seeds (optional): These are perfect for a little crunch and extra sesame flavor on top.
- Green onions: Sliced thin, they add freshness and a beautiful finishing touch to the dish.
How to Make Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe
Step 1: Mix the Teriyaki Sauce
Begin by whisking together the low-sodium soy sauce, honey, rice vinegar, and sesame oil in a small bowl. This sauce is the true flavor-maker for this Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe. Set aside—it’ll come together in the pan later for that perfect, thick glaze you love.
Step 2: Sear the Chicken
Heat up one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add those bite-sized chicken pieces, and let them sizzle away for about 5 to 7 minutes. You want them golden, a little crisp around the edges, and fully cooked through. Scoop out the chicken and set aside—the next round is all about vegetables!
Step 3: Cook the Vegetables
Add your second tablespoon of oil and toss in the broccoli, red bell pepper, snap peas, and carrots. Sauté for about 5 to 6 minutes; you’re looking for vegetables that are just tender but still beautifully vibrant. When you can pierce a carrot with a fork, add garlic and fresh ginger. Give them 30 more seconds to let their fragrance shine and deepen the flavor of the dish.
Step 4: Return Chicken & Add Sauce
Move the chicken back into the pan, nestling it in among the colorful vegetables. Pour in your homemade teriyaki sauce, stirring to coat every piece. It’s starting to look and smell like a restaurant favorite—at home!
Step 5: Thicken the Sauce
Give the cornstarch-water mixture a quick stir, then pour it into the hot pan. Stir everything together for another 2 to 3 minutes. The sauce will bubble and thicken, turning glossy and rich. Make sure it hugs every piece of chicken and veggie for the ultimate coating.
Step 6: Garnish and Serve
Toss in the sliced green onions and a sprinkle of sesame seeds right before serving. These little touches add freshness, color, and a bit of crunch, making this Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe extra special.
How to Serve Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe
Garnishes
For a finishing flourish, heap on some more fresh green onion slices and perhaps a generous scatter of sesame seeds. If you love a little heat, a pinch of red pepper flakes never hurts. These simple garnishes not only look pretty but add extra layers of flavor to the final dish.
Side Dishes
This recipe begs for something to soak up the gorgeous sauce—think steamed jasmine rice, sticky rice, or even a bowl of udon noodles. If you want a lighter option, serve with cauliflower rice or a simple Asian-inspired slaw.
Creative Ways to Present
Try serving the Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe in individual bowls for a modern vibe. Or, for gatherings, pile everything onto a big platter family-style surrounded by bowls of rice, letting guests help themselves. If you’re feeling playful, serve as lettuce wraps or even layered on top of a salad for something totally unexpected!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers into an airtight container and store in the fridge for up to 3 days. The flavors deepen and mellow overnight, making tomorrow’s lunch just as delicious as dinner was.
Freezing
Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe freezes surprisingly well! Spoon cooled portions into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. Thaw in the fridge overnight before reheating for an easy, flavor-packed meal at a moment’s notice.
Reheating
To reheat, steam in the microwave with a splash of water or gently warm on the stovetop. The veggies will stay tender, and the sauce will become glossy again—stir well to bring everything back together before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work perfectly if you prefer lighter meat. Just be sure not to overcook the breast pieces, as they can dry out more quickly than thighs.
Which vegetables can I substitute or add?
This dish is endlessly customizable—zucchini, mushrooms, or baby corn are all tasty options. Use what’s in season or already in your fridge; the stir-fry method is friendly to all sorts of veggie swaps.
Is it possible to make the sauce ahead of time?
Yes! You can whisk together the teriyaki sauce up to three days in advance and keep it in the fridge. When dinner time comes, just give it a quick shake and add as directed.
How can I make this dish gluten-free?
All you need to do is swap the regular soy sauce for a certified gluten-free tamari or coconut aminos. Everything else in the Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe fits the bill for gluten-free diners.
Can I cook this in advance for meal prep?
Definitely! Prepare the full recipe, let it cool, then divide into portions. Store in meal prep containers along with rice or noodles, and you’re set for several quick, delicious lunches or dinners throughout the week.
Final Thoughts
This Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe isn’t just another stir-fry—it’s a surefire way to brighten up your weeknight dinners and impress family or friends with minimal effort. Gather your ingredients, dive in, and watch this colorful, flavorful dish become a treasured favorite at your table.
Print
Teriyaki Chicken with Vegetables: An Incredible Ultimate Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy a delicious and easy-to-make Teriyaki Chicken with Vegetables that’s perfect for a quick Asian-inspired dinner. Tender chicken, crisp vegetables, and a flavorful teriyaki sauce come together in this ultimate recipe.
Ingredients
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil,
For the Stir-Fry:
1 1/2 pounds boneless skinless chicken thighs (cut into bite-sized pieces), 2 tablespoons vegetable oil, 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, 1 tablespoon cornstarch mixed with 2 tablespoons water, 1 tablespoon sesame seeds (optional), 2 green onions (sliced, for garnish)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet. Cook chicken until browned and cooked through. Set aside.
- Stir-Fry the Vegetables: Add remaining oil to the pan. Sauté broccoli, bell pepper, snap peas, and carrot until tender-crisp. Add garlic and ginger.
- Combine and Serve: Return chicken to the pan. Pour in the teriyaki sauce. Add cornstarch slurry and cook until thickened. Garnish with sesame seeds and green onions.
Notes
- Serve over steamed rice or noodles for a complete meal.
- You can substitute chicken breasts if preferred.
- Adjust the vegetables to what’s in season or on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 12 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
