Teriyaki Chicken and Vegetables
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
210 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken and Vegetables
Description
Teriyaki Chicken and Vegetables highlights juicy chicken cut into bite-sized pieces cooked alongside broccoli florets and red bell pepper chunks. The dish features a homemade teriyaki sauce made by simmering soy sauce, water, minced garlic and ginger, honey, brown sugar, and toasted sesame oil, thickened with a cornstarch slurry to create a glossy glaze that clings to the ingredients. Stir frying the vegetables until they start to brown preserves their texture before briefly cooking the chicken to a golden exterior while keeping it moist.
The balance of sweet, salty, and aromatic flavors in the teriyaki sauce complements the natural freshness of the broccoli and bell pepper. Toasted sesame seeds sprinkled on top add a mild crunch and subtle earthiness. This dish works well as a main course served with steamed rice or noodles to soak up the sauce.
The method involves separately cooking the vegetables and chicken to optimize texture. Removing the vegetables temporarily prevents overcooking. The thickened sauce provides a sticky coating that makes each bite flavorful without excess liquid. This approach delivers a satisfying combination of tender meat, crisp vegetables, and a luscious sauce.
Ingredients
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 2 teaspoons garlic minced
- 1 teaspoons ginger minced
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil toasted
- 1 tablespoon corn starch 1 teaspoon
For the stir fry:
- 1 ¼ lbs chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper cut into1-inch pieces
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
Instructions
For the sauce:
- Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until the vegetables have started to brown and soften. 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.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- 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. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
- 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.
- Sprinkle with sesame seeds and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 895mg | 37% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 79.7mg | 89% |
| Calcium | 49mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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