Chicken teriyaki and vegetables

Learn to make chicken teriyaki and vegetables by grilling or stovetop. An easy and delicious recipe the whole family will love.

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Servings: 4

Ingredients

Teriyaki sauce

1/2 cup soy sauce
1/4 cup mirin or substitute rice wine vinegar or white wine vinegar
3 tablespoons brown sugar
1 tablespoon honey
1 clove garlic pressed
1 tablespoon corn starch

Other ingredients

1 lb chicken breast or thighs cubed into 1 inch cubes
4 cups stir fry vegetables
2-3 cups cooked rice or brown rice or quinoa

Instructions

To make the sauce

In a small sauce pan whisk together soy sauce, mirin, 1/4 cup water, the brown sugar, honey, and garlic. Heat on medium-low and whisk occasionally until the sugar is dissolved
Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons water until smooth, then whisk it into the sauce. Continue to cook until the sauce simmers slightly and thickens, about another minute. Add the garlic in and stir.

To make chicken teriyaki

Put cubed chicken in a bowl, pour sauce over the chicken. Allow to marinate 30 minutes or up to 24 hours in the refrigerator.
Heat grill or stovetop
Add vegetables to chicken with marinade and stir so that the vegetables are coated in teriyaki sauce.
Pour chicken and vegetables into a grill basket, discard any excess liquid, but with the vegetables there shouldn't be any. Stir a few times and when chicken is cooked through (usually around 10-15 minutes) remove from grill. Serve with white rice and enjoy.
To cook stovetop- heat a large pan or wok over medium high heat and 1 tbs vegetable oil. Add your marinated chicken and vegetables and cook, stirring occasionally until the chicken and vegetables are cooked (usually around 15 minutes).

Notes

Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Teriyaki recipe from Weeknight Vegetarians cookbook.

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