Name: Teriyaki Chicken with Stir-Fried Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: ¼ cup soy sauce (low sodium preferred); 3 tablespoons packed brown sugar; 2 tablespoons rice vinegar; 2 tablespoons water; 1 teaspoon grated fresh ginger root (or ¼ teaspoon ground ginger); 2 cloves garlic, minced; 2 teaspoons cornstarch; 1 pound boneless skinless chicken breasts; 2 tablespoons cornstarch; ½ teaspoon kosher salt; ¼ teaspoon coarse ground black pepper; 1 tablespoon olive oil; 2 cups small broccoli florets (about 1 crown); 1 red bell pepper, thinly sliced (about 1 cup); ½ red onion, thinly sliced (about 1 cup); ½ teaspoon kosher salt (for stir-frying); 2 cups cooked white or brown rice; 2 green onions, thinly sliced; Sesame seeds, for garnish (optional)

Description

A delightful dish combining juicy chicken, vibrant vegetables, and a sweet teriyaki sauce, perfect for a quick dinner or meal prep.

Ingredients

Scale

¼ cup soy sauce (low sodium preferred)
3 tablespoons packed brown sugar
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon grated fresh ginger root (or ¼ teaspoon ground ginger)
2 cloves garlic, minced
2 teaspoons cornstarch
1 pound boneless skinless chicken breasts
2 tablespoons cornstarch
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 tablespoon olive oil
2 cups small broccoli florets (about 1 crown)
1 red bell pepper, thinly sliced (about 1 cup)
½ red onion, thinly sliced (about 1 cup)
½ teaspoon kosher salt (for stir-frying)
2 cups cooked white or brown rice
2 green onions, thinly sliced
Sesame seeds, for garnish (optional)

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Instructions

If cooking rice, start that first by following the package instructions.
In a small bowl, combine the soy sauce, brown sugar, rice vinegar, water, grated ginger, minced garlic, and cornstarch. Mix well and set aside.
Cut the chicken into bite-sized pieces. Toss with 2 tablespoons cornstarch, kosher salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4 minutes until crisp and golden. Stir and continue cooking for another 3 to 4 minutes until browned and cooked through.
Reduce heat to medium-low. Add the sauce to the skillet with the chicken. Cook while stirring until thickened and clear, about 2 minutes.
Remove from heat and cover to keep warm.
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add broccoli, bell pepper, and onion with ½ teaspoon kosher salt. Cook for 4 to 5 minutes until crisp-tender.
Spoon rice into bowls and top with teriyaki chicken and stir-fried veggies. Garnish with sliced green onions and sesame seeds if desired.

Notes

Don’t rush the cooking process for a perfect texture. Use fresh veggies for better flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg