This Teriyaki Chicken with Vegetables is a delicious dinner that will make everyone think you got take out! It’s not difficult to make and is full of delicious flavor.
Teriyaki is Meant for a Skillet
A few months ago I saw a photo of a chicken teriyaki bake that I thought looked quite tasty, so I wanted to try and recreate it. I tried several times, and was not pleased with the results. So, I thought I’d try out some well reviewed recipes to get a better idea of where to go. Well, I tried them, and was still underwhelmed. I realized that to get the taste that I wanted, I was going to have to do each item individually in a skillet.
Homemade Teriyaki Sauce
After having made teriyaki no less than a bizillion times for my casserole attempts, I had the sauce down pat. Through so many attempts, I developed a recipe for a lightly sweetened teriyaki sauce with a delicious flavor. The key: sesame oil. Seriously. Whenever I made that addition, I knew I was on the right path. It adds just a little bit of spice with a nice flavor.
In my Honey Garlic Pork with Fried Rice recipe, I learned the benefits of frying in butter. Doing so is tricky, as it can burn easily – but when done right, the flavor is unmatched. Let’s be real … butter makes everything taste better. If you’re opposed to butter, you can use vegetable oil and increase the frying temp to medium-high.
Teriyaki Chicken with Vegetables
This Teriyaki Chicken with Vegetables recipe is pretty straight forward, but here are a few tips to help ensure success:
- I firmly believe that the brand of soy sauce makes a big difference in this particular recipe. I prefer Kikkoman regular soy sauce. This is not a sponsored post … just a little public service announcement.
- As mentioned above, when frying in butter keep the temperature level medium and watch the skillet closely. If you let the heat get too high, you’ll burn the butter.
- The reason for transferring the broccoli to an ice bath is to stop the cooking process so the broccoli doesn’t get too soft, but keep it a nice, bright green. If you’re going to include broccoli, don’t skip that step.
Chicken Teriyaki with Vegetables
- 2 lb chicken breast cut into bite sized cubes
- 1 tbsp vegetable oil
- 2 teaspoons sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ginger powder
- 4 cloves garlic minced
- 2 tbsp honey
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1/4 cup rice wine vinegar
- 2 tbsp cooking sherry
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
- 1 tbsp water
- 1 head of broccoli coarsely chopped
- 1 tbsp butter
- 1/2 teaspoon sesame oil
- 1 onion cut into chunks
- 1 red pepper cut into thin slices
- 1 large carrot cut into small slivers
- salt and pepper to taste
- 1.5 cups Jasmine rice
- 2 1/4 cups water
- 1 tbsp butter
- 1 teaspoon salt
- green onion or chives diced
- sesame seeds
- In a small bowl, toss chicken with salt, pepper, and ginger powder.
- Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Add chicken. Saute until chicken is cooked through (no longer pink inside).
- Remove chicken from pan and set aside.
- In a small sauce pan over medium-high head, add garlic cloves and saute for about 1 minute.
- Reduce heat to medium. Add honey, soy sauce, brown sugar, rice wine vinegar, cooking sherry, and sesame oil. Whisk until very smooth. Bring to a simmer and let simmer for about 3 minutes, whisking frequently.
- Next, in a small bowl, mix together cornstarch and water. Whisk into sauce pan. Continue to let mixture gently simmer (reduce heat if necessary to achieve this), whisking frequently, until mixture has thickened to about the consistency of molasses. This will take about 10 minutes.
- Remove from heat. Stir chicken into teriyaki sauce and set aside. NOTE: You need to remove the chicken from the juices it’s sitting in, or it may make your sauce runny.
- Fill a medium sized bowl half way full of ice and cold water. Set aside.
- Fill a medium pot with water and bring to a boil. Add broccoli and boil for 2 minutes.
- Then, remove broccoli from pot and transfer to ice bath. Let sit for about 2 minutes, the remove the broccoli and transfer to paper towels to ddry.
- In the skillet you used for the chicken, heat butter and sesame oil over medium heat. Add onion, pepper and carrots. Season with salt and pepper to taste. Saute until vegetables are softened, about 6 minutes.
- In a sauce pan, bring water, butter, and salt to a boil. Add rice and stir. Reduce to a simmer and cover. Let simmer for 15 minutes, or until water is absorbed. Fluff before serving.
- Serve chicken with teriyaki sauce, broccoli, and vegetables over rice. Sprinkle chicken with sesame seeds and diced chives or green onion if desired.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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Links to items used to make this recipe: