Chicken Teriyaki Recipe

Easy Chicken Teriyaki Recipe with Fresh Vegetables

Discover a quick and healthy chicken teriyaki recipe that's perfect for busy weeknights. This dish features tender chicken pieces stir-fried with a medley of fresh vegetables, all coated in a flavorful homemade teriyaki sauce. Ready in just 30 minutes, it's a delicious alternative to takeout.

Why You’ll Love Chicken Teriyaki Recipe

Quick & Easy – Ready in 30 minutes with minimal prep.

Homemade Teriyaki Sauce – No artificial ingredients, just real flavors.

Versatile – Great for meal prep, stir-fries, or bento boxes.

Family-Friendly – A crowd-pleaser for both kids and adults.

Ingredients

For the Chicken and Vegetables:

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1/2 medium onion, sliced
2 cups broccoli florets
1 red bell pepper, julienned
1/2 cup carrots, julienned
8 oz mushrooms, sliced
3 cloves garlic, minced
1/3 cup cashews
3 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)

For the Teriyaki Sauce:

1/3 cup low-sodium soy sauce
1/2 cup chicken broth (or substitute with pineapple juice for a sweeter flavor)
3 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
1 tablespoon cornstarch

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

How to Make Chicken Teriyaki

1.Prepare the Chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

2.Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, broccoli florets, red bell pepper, carrots, and mushrooms. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.

3.Prepare the Sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch until smooth.

4.Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Add the minced garlic and cook for 1 minute. Stir in the cashews, then pour the teriyaki sauce over the mixture. Stir well to coat all ingredients. Bring the sauce to a boil, then reduce the heat and simmer for 2–3 minutes, or until the sauce has thickened.

5.Serve: Garnish with chopped green onions and sesame seeds, if desired. Serve hot over steamed rice, quinoa, or noodles

Serving Suggestions

This chicken teriyaki recipe pairs well with:

Steamed white or brown rice
Quinoa or rice noodles
Cauliflower rice for a low-carb option

Storage and Meal Prep

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Freezing: Freeze the cooked chicken and sauce (without vegetables) in a sealed container for up to 3 months. Thaw in the refrigerator before reheating and adding fresh vegetables.
Meal Prep: This recipe is ideal for meal prepping. Cook the chicken and sauce ahead of time, and store separately from the vegetables to maintain freshness.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used and will add a richer flavor to the dish.

Q: Is there a vegetarian version of this recipe?
A: Absolutely. Substitute the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth in the sauce.

Q: Can I make the teriyaki sauce ahead of time?
A: Yes, the sauce can be prepared in advance and stored in the refrigerator for up to one week. Shake or stir well before using.

Q: What other vegetables can I add to the stir-fry?
A: Feel free to include vegetables like zucchini, snap peas, snow peas, asparagus, or leafy greens based on your preference.

Q: How can I make this dish gluten-free?
A: Use tamari or coconut aminos instead of soy sauce, and ensure all other ingredients are certified gluten-free.

Nutrition

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