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
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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.
- 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
- 1 and 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
- 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.
- 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.
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