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
