Description
This Teriyaki Chicken recipe features tender, boneless chicken thighs seared to golden perfection and tossed with a colorful medley of sautéed vegetables in a savory teriyaki sauce. Ready in just 30 minutes, it’s a vibrant and flavorful weeknight dinner option that’s garnished with fresh green onions and toasted sesame seeds to add extra texture and taste.
Ingredients
Scale
Chicken and Seasoning
- 8 chicken thighs (skinless and boneless, cut into 2 inch strips)
- Salt and pepper, to taste
Vegetables
- 1 large onion (cut into wedges)
- 2 cups broccoli florets
- 1 red bell pepper (cut into big chunks)
- 1 cup green beans (trimmed)
Sauce and Garnish
- 2 tablespoons sesame oil
- 1 cup teriyaki sauce
- Fresh green onions (to serve)
- Sesame seeds (to serve)
Instructions
- Season the Chicken: Season the chicken strips generously with salt and pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat a wok or large skillet over medium-high heat and add the sesame oil. Once hot, add the chicken strips in batches to avoid overcrowding. Sear until golden brown on all sides, then remove and set aside.
- Sauté the Vegetables: In the same wok, add the onion wedges, broccoli florets, red bell pepper chunks, and trimmed green beans. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and become tender.
- Simmer with Teriyaki Sauce: Return the cooked chicken to the wok with the vegetables. Pour in the teriyaki sauce and reduce the heat to low. Let everything simmer together for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Serve: Serve the teriyaki chicken hot over a bed of steamed rice. Garnish with freshly chopped green onions and a sprinkle of sesame seeds for added flavor and crunch. Enjoy your meal!
Notes
- Use boneless, skinless chicken thighs for tender and juicy results, but chicken breasts can be a leaner alternative.
- For extra heat, add some crushed red pepper flakes or a dash of sriracha to the teriyaki sauce.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and add it during the simmering step.
- Serve with steamed jasmine or brown rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: teriyaki chicken, chicken thighs, quick dinner, stir-fry, Japanese cuisine, healthy chicken recipe, vegetable stir-fry
