Teriyaki Chicken with Vegetables
Transform your weeknight dinner routine with this vibrant and flavorful Teriyaki Chicken with Vegetables recipe! Tender, bite-sized chicken thighs are stir-fried to golden perfection and paired with a medley of crisp, colorful vegetables like broccoli, carrots, and bell peppers. The dish is coated in a rich homemade teriyaki sauce, made with soy sauce, mirin, honey, garlic, and ginger, offering the perfect balance of sweet and savory flavors. A quick cornstarch slurry ensures a luscious, glossy sauce that clings to every bite. Ready in just 35 minutes, this easy and healthy stir-fry is ideal for busy nights. Serve over fluffy rice or noodles and top with green onions and sesame seeds for a restaurant-quality meal right at home. Perfect for fans of Japanese cuisine, this teriyaki chicken stir-fry is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 cup Bell peppers (any color), sliced
- 0.25 cup Soy sauce
- 2 tbsp Mirin
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 2 tbsp Green onions, sliced (optional for garnish)
- 1 tbsp Sesame seeds (optional for garnish)
Instructions
In a small bowl, whisk together the soy sauce, mirin, honey, garlic, ginger, and 1 tablespoon of water to create the teriyaki sauce.
In another small bowl, mix the cornstarch with the remaining 1 tablespoon of water to create a slurry. Set both mixtures aside.
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the broccoli, carrots, and bell peppers. Stir-fry the vegetables for 5-6 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet and pour in the teriyaki sauce. Stir well to coat the chicken and vegetables evenly.
Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens (about 1-2 minutes).
Once the sauce has thickened and everything is well-coated, remove from heat. Taste and adjust seasonings if needed.
Serve the teriyaki chicken and vegetables over cooked rice or noodles if desired. Garnish with green onions and sesame seeds for added flavor and texture.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 13.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 533 mg | 11% | |
*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.
