Here’s a simple recipe for Chicken Teriyaki with Mixed Veggies:
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), chopped
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Cooked rice, for serving
- Optional garnish: sesame seeds, sliced green onions
Instructions:
- Marinate the chicken: In a bowl, combine soy sauce, honey or brown sugar, minced garlic, and minced ginger. Add the chicken pieces to the marinade and let them marinate for at least 15-30 minutes in the refrigerator.
- Prepare the sauce: In a small bowl, mix cornstarch and water until well combined to make a slurry. This will help thicken the sauce later.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
- Add the vegetables: Add the mixed vegetables to the skillet or wok with the cooked chicken. Stir-fry for an additional 3-5 minutes, or until the vegetables are tender-crisp.
- Make the teriyaki sauce: Pour the soy sauce mixture into the skillet or wok with the chicken and vegetables. Stir to combine. Cook for another 1-2 minutes until the sauce thickens slightly.
- Serve: Serve the Chicken Teriyaki with Mixed Veggies over cooked rice. Garnish with sesame seeds and sliced green onions if desired.
Enjoy your homemade Chicken Teriyaki with Mixed Veggies!
