Easy Teriyaki Chicken and Vegetable Stir-Fry

In the realm of quick and delicious meals, the Savory Teriyaki Chicken and Veggie Medley stands out as a vibrant and flavorful dish that appeals to both families and busy professionals alike. This recipe marries tender chicken thighs with a colorful assortment of vegetables, all brought together by a sweet and savory teriyaki sauce. With its ease of preparation and the ability to be served over rice or noodles, this dish not only satisfies hunger but also provides a nutritious balance of protein and vegetables. Join us as we delve into the details of this recipe, providing you with everything you need to create a delightful dining experience.

Discover the vibrant flavors of Savory Teriyaki Chicken and Veggie Medley, a perfect meal for families or busy professionals. This dish features tender chicken thighs cooked with a colorful mix of broccoli, bell peppers, snap peas, and carrots, all enveloped in a sweet and savory teriyaki sauce. Quick to prepare and easily served over rice or noodles, it balances protein and veggies for a nutritious dinner. Join us for a simple yet delicious culinary experience!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets

1 bell pepper (any color), sliced into strips

1 carrot, thinly sliced

1 cup snap peas

4 cloves garlic, minced

1 inch ginger, grated

¼ cup soy sauce (low sodium preferred)

¼ cup mirin (Japanese sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Sesame seeds (for garnish)

Green onions, thinly sliced (for garnish)

Cooked rice or noodles, for serving

Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Set aside.

Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry for about 5-7 minutes, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Stir-Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli, bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture. Stir well to coat everything evenly. Bring to a gentle simmer for about 2 minutes.

Thicken the Sauce: Stir in the cornstarch slurry (the mixture of cornstarch and water). Mix until the sauce thickens, about 1-2 minutes. Make sure everything is well coated in the sauce.

Serve: Remove from heat and serve the teriyaki chicken and vegetable stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions for an extra burst of flavor and color.

Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings