Teriyaki Chicken with Vegetables: A Delicious and Healthy Recipe

Teriyaki Chicken with Vegetables: Craving a quick, healthy, and utterly delicious dinner that will have everyone asking for seconds? Look no further! This recipe delivers a symphony of sweet and savory flavors, all while being incredibly easy to prepare. Imagine tender chicken glazed in a shimmering teriyaki sauce, nestled amongst a vibrant medley of perfectly cooked vegetables. It’s a feast for the eyes and the palate!

Teriyaki, a cooking technique originating in Japan, has a rich history rooted in preserving and enhancing the natural flavors of food. The word “teri” refers to the glaze, while “yaki” signifies grilling or broiling. Over time, teriyaki has evolved and adapted, becoming a beloved dish worldwide, with countless variations to suit different tastes and preferences. This particular recipe for Teriyaki Chicken with Vegetables is my take on a classic, designed to be both authentic in flavor and convenient for busy weeknights.

What makes this dish so irresistible? It’s the perfect balance of sweet, salty, and umami. The teriyaki sauce, with its blend of soy sauce, mirin, and sugar, creates a luscious coating that caramelizes beautifully on the chicken. The vegetables add a delightful crunch and a burst of freshness, complementing the richness of the chicken. Plus, it’s a complete meal in one pan, making cleanup a breeze! Whether you’re a seasoned cook or just starting out, this recipe is guaranteed to become a family favorite.

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup sake (or dry sherry)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sugar (brown sugar adds a richer flavor)
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• For the Vegetables:
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• For Serving:
• Cooked white rice or brown rice
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Preparing the Chicken

Alright, let’s get started with the chicken! This is where we’ll infuse it with flavor and get it ready for a delicious teriyaki glaze.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin, 1 teaspoon of grated ginger, and 1 clove of minced garlic. Mix everything well to ensure the chicken is evenly coated.
2. Add Cornstarch: Sprinkle 1 tablespoon of cornstarch over the chicken and toss to coat. This will help the chicken get a nice sear and thicken the sauce later on.
3. Let it Rest: Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! I usually aim for an hour if I have the time.

Making the Teriyaki Sauce

Now, let’s whip up the teriyaki sauce. This is the heart and soul of the dish, so we want to get it just right. Don’t worry, it’s super easy!

1. Combine Ingredients: In a small saucepan, whisk together 1/2 cup of soy sauce, 1/4 cup of sake, 1/4 cup of mirin, 2 tablespoons of sugar (brown sugar adds a nice depth of flavor!), 1 tablespoon of honey, 1 teaspoon of grated ginger, 1 clove of minced garlic, and 1 teaspoon of sesame oil.
2. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Once it’s simmering, reduce the heat to low and let it cook for about 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent it from sticking to the bottom of the pan. The sauce should be thick enough to coat the back of a spoon.
3. Taste and Adjust: Give the sauce a taste and adjust the sweetness or saltiness to your liking. If it’s too salty, add a little more honey or mirin. If it’s not sweet enough, add a bit more sugar.
4. Set Aside: Once the sauce is ready, remove it from the heat and set it aside.

Cooking the Chicken

Time to cook the chicken! This part is quick and easy, and it’s where the magic happens.

1. Heat the Oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
2. Sear the Chicken: Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Sear the chicken on all sides until it’s nicely browned and cooked through. This should take about 5-7 minutes per batch.
3. Add the Teriyaki Sauce: Once the chicken is cooked through, pour the teriyaki sauce over the chicken and stir to coat. Let the sauce simmer for a minute or two, allowing it to thicken and glaze the chicken.
4. Remove from Heat: Remove the skillet from the heat and set the chicken aside.

Cooking the Vegetables

Now for the veggies! I love adding a colorful mix of vegetables to my teriyaki chicken for extra flavor and nutrients.

1. Heat the Oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Sauté the Aromatics: Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Add the Vegetables: Add the sliced red bell pepper, green bell pepper, and onion to the skillet and stir-fry for about 3-4 minutes, or until they start to soften.
4. Add the Remaining Vegetables: Add the broccoli florets, sliced carrots, and snow peas to the skillet and continue to stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
5. Season the Vegetables: Season the vegetables with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, and pepper to taste. Stir well to combine.
6. Cook to Desired Tenderness: Continue to cook the vegetables until they reach your desired level of tenderness. I like mine to be slightly crisp, but you can cook them longer if you prefer them softer.

Combining and Serving

Almost there! Now it’s time to bring everything together and enjoy our delicious teriyaki chicken with vegetables.

1. Combine Chicken and Vegetables: Add the cooked teriyaki chicken to the skillet with the vegetables and stir to combine. Make sure the chicken and vegetables are evenly coated with the teriyaki sauce.
2. Serve Over Rice: Serve the teriyaki chicken and vegetables over cooked white rice or brown rice.
3. Garnish: Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal.
4. Enjoy! Dig in and enjoy your homemade teriyaki chicken with vegetables!

Conclusion:

So there you have it! This Teriyaki Chicken with Vegetables recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. I truly believe this is a must-try because it perfectly balances sweet, savory, and healthy all in one pan. Forget complicated takeout orders – you can whip up something far more delicious and nutritious in your own kitchen, and in less time than it takes for delivery to arrive!

What makes this recipe so special? It’s the simplicity, really. The teriyaki sauce, made from scratch, is the star. It’s so much better than anything you can buy pre-made, allowing you to control the sweetness and sodium levels. Plus, the vibrant mix of vegetables adds a delightful crunch and a boost of vitamins. The tender chicken, coated in that luscious sauce, is simply irresistible. It’s a complete meal that satisfies all the cravings without any of the guilt.

Serving Suggestions and Variations:

Now, let’s talk about how you can make this recipe your own! I love serving this Teriyaki Chicken with Vegetables over a bed of fluffy white rice, but brown rice or quinoa are excellent, healthier alternatives. For a low-carb option, try serving it over cauliflower rice or even zucchini noodles. A sprinkle of sesame seeds and some chopped green onions add a beautiful finishing touch.

Feeling adventurous? Here are a few variations to consider:

• Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
• Add some fruit: Pineapple chunks or mandarin oranges would be a fantastic addition to the vegetable mix.
• Change the protein: Feel free to substitute the chicken with shrimp, tofu, or even beef. Just adjust the cooking time accordingly.
• Get creative with the vegetables: Broccoli, bell peppers, snap peas, carrots, and zucchini are all great choices. Don’t be afraid to experiment with your favorites!
• Make it a bowl: Layer the Teriyaki Chicken and Vegetables over rice, add some avocado slices, a fried egg, and a drizzle of sriracha mayo for an epic bowl experience.

I’ve made this recipe countless times, and it’s always a hit. It’s perfect for busy weeknights, meal prepping, or even a casual dinner party. The versatility of this dish is truly amazing. You can easily adapt it to suit your dietary needs and preferences.

I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser, and it’s so easy to make that even beginner cooks can master it. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed.

Once you’ve tried this Teriyaki Chicken with Vegetables, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments below. Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking!