Teriyaki Chicken and Veggies
Savor the perfect balance of sweet and savory with this Teriyaki Chicken and Veggies recipe, a flavorful one-pan meal that’s as vibrant as it is satisfying. Tender, bite-sized chicken thighs are coated in a rich homemade teriyaki sauce infused with soy sauce, honey, garlic, and fresh ginger, then stir-fried alongside a medley of crisp tender broccoli, carrots, and bell peppers. The dish is finished with a sprinkle of sesame seeds and fresh green onions for added texture and aroma. Ready in just 40 minutes, this quick and easy recipe pairs beautifully with fluffy rice or noodles, making it an ideal choice for busy weeknights or a wholesome dinner the whole family will love. Perfect for fans of Asian-inspired cuisine, this healthy and customizable dish is packed with protein, vibrant vegetables, and bold flavors that are sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Broccoli florets
- 1 cup Carrot (sliced)
- 1 medium Red bell pepper (sliced)
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds
- 2 stalks Green onions (sliced)
- 4 servings Cooked rice or noodles
Instructions
Prepare the teriyaki sauce by mixing soy sauce, brown sugar, honey, minced garlic, and grated ginger in a small bowl. Set aside.
In another small bowl, mix the cornstarch with water to create a slurry. Set this aside for later use.
Cut the chicken thighs into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the broccoli florets, sliced carrots, and red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir to coat everything evenly.
Reduce the heat to low and let the mixture simmer for 2-3 minutes.
Add the cornstarch slurry to the skillet and stir well. Cook for another 1-2 minutes, or until the sauce thickens.
Sprinkle sesame seeds and sliced green onions over the dish for garnish.
Serve the teriyaki chicken and veggies over cooked rice or noodles and enjoy!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 5186 mg | 226% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 91.2 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
