Easiest Teriyaki Chicken Vegetables Recipe

Posted on

Teriyaki Chicken Vegetables – When I’m not sure what to make for dinner, I often end up with French fries. I love that it’s such a versatile dish and a great way to consume the meat and veggies you have right now.

Chicken and Vegetable Teriyaki is one of my favorites! Homemade salsa is so much better than what you’d get in a jar and puts chicken teriyaki panda express to shame.

I use diced chicken breasts for this teriyaki chicken recipe, but the chicken thighs are fine too. I’ve also used thinly sliced ​​beef or shrimp when I don’t have chicken on hand.

I like to use a colorful variety of vegetables. Broccoli is usually in the mix because my kids love it and I also love using bright red peppers.

Teriyaki Chicken Vegetables

Ingredients Of Teriyaki Chicken Vegetables

For the sauce:

  • It’s ¼ cup soy sauce
  • It’s ½ cup water
  • You need 2 teaspoons minced garlic
  • You need 1 teaspoons minced ginger
  • You need 2 tablespoons of honey
  • You need 1 tablespoon brown sugar
  • Prepare 2 teaspoons toasted sesame oil
  • Prepare 1 tablespoon + 1 teaspoon cornstarch

For the stir fry:

  • Prepare 1 1/4 lbs chicken breast cut into 1-inch pieces
  • You need 2 cups broccoli florets
  • Prepare 1 red bell pepper cut into1-inch pieces
  • You need salt and pepper to taste
  • It’s 1 tablespoon vegetable oil
  • You need 1 tablespoon sesame seeds

Teriyaki Chicken Vegetables Instructions

For the sauce:

  1. Put the soy sauce, water, garlic, ginger, honey, brown sugar, and sesame oil in a saucepan over medium heat. Cook for 2 minutes. Increase heat to high and bring to a boil.
  2. Mix cornstarch with 2 tablespoons of cold water until it has dissolved.
  3. Add the cornstarch mixture to the sauce and cook for 1-2 minutes, or until the sauce thickens. Set the sauce aside.

For the stir fry:

  1. Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat. Add the broccoli and red bell pepper, season with salt and pepper. Cook 4-5 minutes or until vegetables are golden brown and tender.
  2. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
  3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  4. Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through.
  5. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
  6. Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
  7. Sprinkle with sesame seeds and serve.

Leave a Reply

Your email address will not be published.