Name: Teriyaki Chicken with Vegetables Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tablespoon vegetable oil; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 2 carrots, thinly sliced; 2 green onions, sliced (optional); sesame seeds for garnish; 1/4 cup low-sodium soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water

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Get ready to fall in love with weeknight dinners all over again! Teriyaki Chicken with Vegetables brings vibrant flavors, stunning color, and so much joy to your dinner table, all in just 30 minutes. The juicy, savory chicken mingles with crisp, colorful veggies in a beautifully glossy homemade teriyaki sauce that tastes better than anything from a takeout box. This dish is soul-warming and endlessly customizable, whether you’re cooking for yourself or sharing with hungry friends and family.

Teriyaki Chicken with Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Teriyaki Chicken with Vegetables is all in the balance of simple, wholesome ingredients. Each one plays a special role in creating that craveable mix of umami, sweetness, crunch, and aroma that keeps you coming back for more.

Chicken (1 pound boneless, skinless thighs or breasts, cut bite-sized): Look for juicy thighs for extra flavor, or lean breasts if you like it lighter.
Vegetable Oil (1 tablespoon): A neutral base for browning the chicken and achieving great stir-fry texture.
Broccoli Florets (2 cups): Adds green color and tender bite; feel free to use fresh or frozen.
Red Bell Pepper (1, sliced): Brings vibrant color and subtle sweetness to the pan.
Snap Peas (1 cup, trimmed): Crisp and juicy for bite and a touch of garden sweetness.
Carrots (2, thinly sliced): Adds color and a gentle crunch; slice on the diagonal for extra flair.
Green Onions (2, sliced; optional): Peppery flavor and a pretty finish if you like a pop of green.
Sesame Seeds (for garnish): They add a nutty lift and always make things look so inviting.
Low-Sodium Soy Sauce (1/4 cup): The salty umami foundation of your homemade teriyaki sauce.
Honey or Maple Syrup (2 tablespoons): Sweetness balances the savory and enhances caramelization.
Rice Vinegar (1 tablespoon): Injects mild acidity for that classic tang.
Sesame Oil (1 tablespoon): Intensifies aroma with toasty, unmistakable depth.
Garlic (2 cloves, minced): An aromatic essential, makes everything pop with fragrance.
Fresh Grated Ginger (1 teaspoon): Brings warmth and a subtle spicy kick to your sauce.
Cornstarch + Water (1 tablespoon mixed with 2 tablespoons water): This little slurry makes the sauce irresistibly silky and glossy.

How to Make Teriyaki Chicken with Vegetables

Step 1: Whisk Together the Teriyaki Sauce

Grab a small bowl and combine the low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Whisk everything thoroughly until the honey blends into the liquids. This homemade sauce is the secret weapon that sets your Teriyaki Chicken with Vegetables apart from anything store-bought.

Step 2: Sear the Chicken

Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and let them sizzle, turning occasionally, until browned and cooked through (about 5 to 6 minutes). This step is all about getting those irresistibly golden edges and locking in juiciness. Once done, transfer the chicken onto a plate and keep it handy.

Step 3: Stir-Fry the Vegetables

In the same skillet (no need to clean it!), toss in the broccoli florets, sliced red bell pepper, snap peas, and carrots. Stir-fry for 4 to 5 minutes, just until they’re tender-crisp and their colors have brightened up the whole pan. Aim for vegetables that hold their shape for the best texture in your finished Teriyaki Chicken with Vegetables.

Step 4: Bring Everything Together

Return your cooked chicken to the pan and pour that gorgeous teriyaki sauce right over the top. Give everything a big, friendly stir, coating the chicken and veggies evenly with sauce and joy. If you like a thicker sauce, now’s the time to add your cornstarch-water slurry. Stir and let the mixture simmer for 1 to 2 minutes until the sauce clings invitingly to every piece.

Step 5: Garnish and Serve

Turn off the heat, finish with a joyful scatter of green onions (if using) and a generous sprinkle of sesame seeds. Your Teriyaki Chicken with Vegetables is ready to glow on any dinner table. Serve it over rice, noodles, or even cauliflower rice for a wholesome bowl.

How to Serve Teriyaki Chicken with Vegetables

Garnishes

Finish your Teriyaki Chicken with Vegetables with a burst of sliced green onions, a shower of toasted sesame seeds, and (if you love heat) a sprinkle of crushed red pepper. These little extras make the dish totally photo-ready and add a pop of flavor in every bite.

Side Dishes

You can’t go wrong spooning this over a bowl of fluffy rice, steamy jasmine or brown rice, or your favorite noodles. For something lighter, cauliflower rice or even a crisp Asian-style slaw makes a perfect pairing. A bowl of miso soup or some steamed edamame rounds out the meal if you’re feeling extra.

Creative Ways to Present

Turn your Teriyaki Chicken with Vegetables into vibrant rice bowls with a side of pickled ginger or load it into lettuce wraps for a fresh, hands-on dinner. You can even pile it high on a platter family-style for a cheerful, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

Let your Teriyaki Chicken with Vegetables cool to room temperature before transferring it to an airtight container. Tucked in the fridge, it’ll stay vibrant and tasty for up to 4 days. The flavors meld together even more overnight, so leftovers make enviable lunches!

Freezing

If you love prepping ahead, portion your cooled Teriyaki Chicken with Vegetables into freezer-safe bags or containers (remove as much air as possible). Lay flat to freeze for up to 2 months. This method works great for busy weeks when you need a healthy meal in minutes.

Reheating

For the best texture, reheat leftovers in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. The microwave works too—just cover loosely and heat in short bursts, stirring between each interval to keep those veggies from overcooking.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work beautifully in Teriyaki Chicken with Vegetables. Thighs bring extra richness and tenderness, while chicken breasts are leaner and just as delicious if you don’t overcook them.

Is this recipe gluten-free?

It can be! Just swap the soy sauce for certified gluten-free tamari. Check your other ingredients for hidden gluten, but otherwise this dish is naturally gluten-free, especially when served with rice or gluten-free noodles.

What other vegetables can I add?

Teriyaki Chicken with Vegetables is so flexible—zucchini, mushrooms, baby corn, water chestnuts, or a frozen stir-fry mix all work wonderfully. Use whatever veggies you have on hand, or mix in your favorites to make it truly your own.

Can I make the sauce ahead of time?

Definitely! Whisk your teriyaki sauce together and store it in an airtight jar in the fridge for up to a week. When you’re ready to cook, just give it a quick shake and pour it straight into your skillet.

How do I make the dish vegetarian or vegan?

You can replace the chicken with firm tofu or tempeh, and use maple syrup instead of honey for a vegan option. The same tasty teriyaki goodness, just plant-based!

Final Thoughts

There’s something truly special about cooking up Teriyaki Chicken with Vegetables at home. It’s colorful, cozy, and packed with flavor, yet so fast and doable even on a busy night. I hope this recipe brings you smiles and seconds around your table. Give it a go—your future self (and taste buds) will thank you!

Teriyaki Chicken with Vegetables Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Teriyaki Chicken with Vegetables recipe is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. Tender chicken pieces are stir-fried with a colorful array of vegetables and coated in a flavorful homemade teriyaki sauce. Serve over rice or noodles for a satisfying meal.

Ingredients

Scale

Ingredients for Teriyaki Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon vegetable oil

Ingredients for Vegetables:

2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas, trimmed
2 carrots, thinly sliced
2 green onions, sliced (optional)
sesame seeds for garnish

Ingredients for Teriyaki Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water

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Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
Stir-Fry Vegetables: In the same pan, add the broccoli, bell pepper, snap peas, and carrots. Stir-fry for 4–5 minutes until vegetables are just tender.
Combine and Serve: Return the chicken to the pan. Pour the teriyaki sauce over the chicken and vegetables. Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens. Garnish with green onions and sesame seeds. Serve over rice or noodles if desired.