Teriyaki Chicken and Veggies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Teriyaki Chicken & Veggies in a Delicious Homemade Teriyaki Sauce…! A simple Dish in 30 minutes… Perfect with Noodles, Quinoa, or White Rice…!
Course:
Main Course, Side Dish
Cuisine:
Japanese
Keyword:
teriyaki, teriyaki chicken, teriyaki sauce
Servings: 4
Ingredients
- 1½ pound skinless chicken breast (cubed)
- 1 white onion (chopped)
- 1 red bell pepper (sliced)
- 2 carrots (cubed)
- 1 zucchini (cubed)
- 1 cup broccoli florets
- oil (as required)
- salt and pepper (as required)
- sesame seeds (garnish, optional)
- spring onions (chopped, garnish, optional)
For the Teriyaki Sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- ¼ cup low sodium soya sauce
- ½ cup water
- 3 tbsp honey
- 1 tbsp corn starch
Instructions
-
Prepare the teriyaki sauce by mixing ginger, garlic, soya sauce, honey, cornstarch and water in a small bowl. Stir until smooth, keep aside.
-
Heat oil in a pan, cook the chicken with salt and pepper until it is golden brown on both sides. Transfer it to a separate bowl.
-
In the same pan, on a medium heat saute the sliced veggies (except broccoli and zucchini) for 5-6 minutes until tender. Now add the zucchini and broccoli and saute for another 2 minutes. Transfer everything to a separate bowl.
-
Wipe out the pan and pour the prepared sauce into the pan. Heat the sauce on a medium heat until it thickens up to your desired consistency. It should turn out thick and sticky.
-
Turn off the flame, toss the cooked chicken and veggies into the pan, and mix well with the sauce. Garnish with spring onions & sesame seeds.
-
Serve with quinoa, noodles or steamed white rice.
Notes
- You can substitute chicken with beef, pork, or salmon.
- Vegetables used in recipe can be varied with many other options like snow peas, baby corn, and mushrooms.
- Vegetables like zucchini and broccoli which requires less cooking time should be added to the pan later to prevent from over cooking.