Teriyaki Chicken and Vegetables is an easy and healthy meal that’s perfect for a busy weeknight! Homemade teriyaki sauce makes this dish, and you can use your favorite veggies!
When I’m not sure about what to make for dinner, I often end up with stir-fry. I love that it’s such a versatile dish and a great way to use up whatever meat and vegetables you happen to have around. Teriyaki Chicken and Vegetables is one of my favorites! The homemade sauce is SO much better than what you’d get in a jar, and it puts panda express teriyaki chicken to shame.
TERIYAKI CHICKEN AND VEGETABLES
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I use cubes of chicken breast for this teriyaki chicken recipe, but chicken thighs work well too. I’ve even used thinly sliced beef or shrimp if I don’t have chicken on hand. I like to use a colorful assortment of vegetables. Broccoli is often in the mix, because my kids love it, and I also love using bright red bell peppers. Other great veggie options are thinly sliced onions, carrots, mushrooms, snow peas or even greens like spinach and cabbage. This teriyaki chicken is a great way to get your kids to eat their veggies!
The homemade sweet and savory teriyaki sauce makes this recipe special. It’s made with ingredients that you probably already have in your pantry, but the flavor is so much better than what you’d buy at the store, and there are no preservatives either! Best of all, the sauce only takes 5 minutes to make, and you can even make it up to a week in advance and store it in the fridge for later use.
While the chicken and vegetables are cooking away, I put a pot of rice on to boil and make the teriyaki sauce. It’s a complete meal that can be on the table in just 30 minutes! This chicken teriyaki tastes like something you’d order at a restaurant, but it’s healthier and cheaper to make it at home.
Want more healthy dinner ideas?
- Easy Chicken Cacciatore
- Taco Lettuce Wraps
- Mini Cauliflower Pizza
- Slow Cooker Sausage & Rice Stuffed Peppers
- Grilled Chicken Fajita Foil Packet Meal
- More dinner recipes…
Tools used to make this Teriyaki Chicken and Vegetables recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Small Saucepan: While I use bigger saucepans for everyday cooking, having a small saucepan lets me make syrups, toppings, and sauce add-ins without taking over the stovetop.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Ingredients
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 2 teaspoons minced garlic
- 1 teaspoons minced ginger
- 2 tablespoons of honey
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
For the stir fry:
- 1 ¼ lbs chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper cut into1-inch pieces
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
Instructions
For the sauce:
- Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until the vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
- Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
- Sprinkle with sesame seeds and serve.
Video
Nutrition
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Mari Delacruz says
Loved this sauce! I put my own touch and used boneless chicken thighs instead. Also, for my stir fry I used cabbage, carrot sticks, and broccoli. The sauce on the chicken brought it all together, my family LOVED it. Thank you so much!
Aubrey Cota says
Like a deconstructed egg roll! Great idea, thank you!
Sydney says
As a college student who cooks for roommates this caught my attention! I added zucchini noodles.. it turned out delicious. Will definitely be making this again. Thanks for sharing.
Aubrey Cota says
Great idea! Thank you, Sydney.
Lori Farrell says
Well, recipe was good, looks really pretty but the sauce was a little flat. It wasn’t outstanding no punch to it. Let me tell you what we added, we used it to do a catering job and found that some lemon juice and sriracha made a huge difference to make it a real stand out!! Big difference!
Aubrey Cota says
Thanks for the tip!
Edna Oneal says
Wow. It looks delicious. I love chicken vegetables. So, I will try to make these very soon. Your recipe will help me. Thanks for sharing your recipe.
Aubrey Cota says
Thank you!
Sabrina says
Hi,
Can I use teriyaki sauce instead of soy?
Aubrey Cota says
Certainly! The sauce recipe is what makes the teriyaki portion of this recipe but if you would like to just use store bought teriyaki instead of making your own then you are absolutely welcome to do that.
Monica says
I was craving this and came upon your recipe. I just made it and will be serving my family. I’m already in love! (mama had to sample first) I love that it’s not super salty. Its quick and easy. Thanks for sharing!
Aubrey Cota says
This makes me so happy to hear!! Thanks for trying out the recipe.
KEM says
This recipe was simple and amazing! Thank you for sharing
Monica says
Hi Sara, this recipe is fantastic, I love this dish and the way you cooked it. I saved the recipe and I’ll try it in the next days!!
Klozet Kapağı says
Thanks for the recipe, I will try it out soon.
Aubrey Cota says
Please do!
Tabitha says
Thank you for the recipe! I’ve tried other teriyaki recipes but they were very salty and heavy. Your one was light but full of flavour and my family loved it! I skipped the ginger because my toddler hates it, and it still packed a flavour punch. Will definitely be adding it to the dinner rotation!
Aubrey Cota says
I’m so glad it was a hit!! Thank you Tabitha.