If you’re looking for a delicious, wholesome meal that bursts with flavor and color, this Teriyaki Chicken with Vegetables Recipe is an absolute must-try. Tender pieces of chicken are tossed with crisp, vibrant veggies and coated in a perfectly balanced homemade teriyaki sauce that’s sweet, savory, and just a little bit tangy. It’s the kind of dish that feels both comforting and fresh, making it a fantastic choice for busy weeknights or anytime you want a satisfying, nutritious dinner on the table without any fuss.
Ingredients You’ll Need
This Teriyaki Chicken with Vegetables Recipe uses straightforward, everyday ingredients that come together effortlessly to create a dish bursting with texture and flavor. Each ingredient plays its part— from the succulent chicken to the crunchy vegetables and the glossy, irresistible sauce that ties everything together.
- 1 pound boneless, skinless chicken thighs or breasts: provides juicy, tender protein perfect for soaking up the sauce.
- 2 tablespoons vegetable oil, divided: ideal for stir-frying, adding just the right amount of richness to the dish.
- 2 cups broccoli florets: bring a fresh, slightly crunchy bite and vibrant green color.
- 1 red bell pepper, sliced: adds sweetness and a pop of bright red to brighten the plate.
- 1 cup snap peas or sliced carrots: contribute a crisp texture and natural sweetness.
- 2 cloves garlic, minced: infuses the dish with aromatic depth and savory warmth.
- 1 teaspoon grated fresh ginger (optional): offers a gentle zing and freshness that lifts the overall flavor.
- 1/4 cup low-sodium soy sauce: the salty and umami backbone of the teriyaki sauce.
- 2 tablespoons honey or brown sugar: brings a perfect sweetness to balance the savory notes.
- 1 tablespoon rice vinegar: adds a touch of acidity for brightness.
- 1 tablespoon cornstarch: helps thicken the sauce to a luscious glaze.
- 1/2 cup water: used to dissolve the cornstarch and mellow the sauce.
- 1 teaspoon sesame oil: delivers a nutty finish that rounds out the flavor beautifully.
How to Make Teriyaki Chicken with Vegetables Recipe
Step 1: Prepare the Teriyaki Sauce
Start by whisking together the soy sauce, honey (or brown sugar), rice vinegar, cornstarch, water, and sesame oil in a small bowl. This simple blend creates a silky, flavorful sauce that will coat every piece of chicken and vegetable with deliciousness. Setting it aside for now lets you focus on cooking the chicken and veggies perfectly.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add the chicken pieces and cook them for about five to seven minutes until they are nicely browned and cooked through. This step locks in the juices and forms a lightly caramelized exterior, which makes the chicken simply irresistible. Once done, transfer the chicken to a plate and set it aside temporarily.
Step 3: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil, then toss in the broccoli florets, red bell pepper slices, and snap peas or carrots. Stir-fry these for four to five minutes until they are crisp-tender—that perfect texture that’s both juicy and satisfying. Next, add the minced garlic and grated ginger, cooking for just another 30 seconds to release their fragrant aroma without burning.
Step 4: Combine Chicken, Vegetables, and Sauce
Bring the cooked chicken back to the skillet, then give your reserved teriyaki sauce a quick stir before pouring it over the chicken and vegetables. Cook everything together over medium heat, stirring frequently, for two to three minutes. You’ll notice the sauce thickening into a glossy glaze that beautifully coats every bite, creating that signature Teriyaki Chicken with Vegetables Recipe experience.
Step 5: Final Touch and Serve
Once the sauce has thickened and your ingredients are well coated, remove from heat. Serve your gorgeous teriyaki chicken and vegetables immediately over a bed of fluffy rice or tender noodles for a comforting, wholesome meal.
How to Serve Teriyaki Chicken with Vegetables Recipe
Garnishes
To elevate this Teriyaki Chicken with Vegetables Recipe even further, try garnishing with toasted sesame seeds or finely chopped green onions. These little extras provide a delightful crunch and fresh bursts of flavor that complement the sauce’s richness perfectly.
Side Dishes
While this dish is fantastic on its own over rice or noodles, pairing it with a simple cucumber salad or steamed edamame adds additional texture and freshness to the meal. Pickles or lightly dressed greens can be a bright, crisp contrast to the savory teriyaki flavors.
Creative Ways to Present
If you want to impress, serve the chicken and vegetables in steamed lettuce cups for a refreshing, hand-held option, or drizzle some extra sauce in a pretty pattern around the plate. For a fun twist, you can also toss in some crushed peanuts or thinly sliced chili for a hint of heat and crunch that amps up the excitement on your plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Teriyaki Chicken with Vegetables in an airtight container in the fridge for up to three days. It stays flavorful and convenient for a quick lunch or dinner the next day.
Freezing
You can freeze leftover portions by placing them in freezer-safe containers. For best results, freeze without rice or noodles and add fresh ones when reheating to maintain the texture. Frozen teriyaki chicken and vegetables keep well for up to two months.
Reheating
When ready to enjoy leftovers, gently reheat the dish in a skillet over medium-low heat, stirring occasionally, so the sauce doesn’t scorch. Adding a splash of water or broth can refresh the stir-fry and keep everything saucy and tender.
FAQs
Can I use chicken breast instead of thighs?
Yes! Chicken breasts work just as well and provide a leaner option, though thighs tend to stay juicier and may offer a richer flavor. Just slice the breast into bite-sized pieces for even cooking.
What vegetables can I substitute?
This recipe is super flexible. You can easily swap broccoli and snap peas for zucchini, mushrooms, baby corn, or even bok choy, depending on what’s fresh and in season.
Is the ginger necessary?
Fresh ginger adds a bright, slightly spicy note that really lifts the sauce, but if you don’t have it on hand, you can leave it out or substitute with a pinch of ground ginger for a milder effect.
Can I make this recipe vegan?
Absolutely! Replace the chicken with firm tofu or tempeh, adjust the soy sauce for gluten-free options if needed, and use vegetable oil. The sauce and veggies are naturally plant-based and delicious.
How do I prevent the vegetables from getting soggy?
Make sure to cook the vegetables on high heat and keep the stir-fry moving to ensure they become crisp-tender rather than mushy. Don’t overcook; a couple of minutes past crisp-tender can quickly soften their texture.
Final Thoughts
This Teriyaki Chicken with Vegetables Recipe is one of those dishes that feels like a hug on a plate—bright, flavorful, and so satisfying. It’s perfect for anyone wanting an easy, nourishing meal that doesn’t sacrifice taste or excitement. Trust me, once you try this recipe, it will quickly become a beloved staple in your kitchen too!
Print
Teriyaki Chicken with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
A flavorful and healthy Teriyaki Chicken with Vegetables recipe featuring tender chicken pieces stir-fried with crisp broccoli, bell peppers, and snap peas in a homemade teriyaki sauce. Perfect for a quick and satisfying Asian-inspired main course.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas or sliced carrots
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil. Set aside to be used later in cooking.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the broccoli florets, sliced red bell pepper, and snap peas (or sliced carrots) for 4 to 5 minutes or until the vegetables are crisp-tender. Add the minced garlic and grated fresh ginger, and stir-fry for an additional 30 seconds to infuse flavor.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet with the vegetables. Stir the reserved teriyaki sauce mixture again and pour it over the chicken and vegetables in the skillet.
- Thicken the Sauce: Cook everything together, stirring frequently, for about 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the teriyaki chicken and vegetables hot over steamed rice or noodles. Optionally, garnish with sesame seeds or chopped green onions for added flavor and presentation.
Notes
- You can substitute or add your favorite vegetables such as zucchini, mushrooms, or baby corn to customize the dish.
- This recipe also works well when using tofu or shrimp instead of chicken for different protein options.
