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.
Print Recipe Add to Collection

Chicken Teriyaki with Vegetables

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Asian
Keyword: Chicken Teriyaki with Vegetables
Servings: 6 servings
Calories: 485kcal

Ingredients

Chicken

  • 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

Teriyaki Sauce

  • 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

Broccoli

  • 1 head of broccoli coarsely chopped

Vegetables

  • 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

Rice

  • 1.5 cups Jasmine rice
  • 2 1/4 cups water
  • 1 tbsp butter
  • 1 teaspoon salt

Serving

  • green onion or chives diced
  • sesame seeds

Instructions

Chicken

  • 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.

Teriyaki Sauce

  • 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.

Broccoli

  • 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.

Vegetables

  • 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.

Rice

  • 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.

Serving

  • Serve chicken with teriyaki sauce, broccoli, and vegetables over rice. Sprinkle chicken with sesame seeds and diced chives or green onion if desired.

Nutrition

Calories: 485kcal | Carbohydrates: 52g | Protein: 37g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 1722mg | Potassium: 749mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2485IU | Vitamin C: 29.7mg | Calcium: 40mg | Iron: 1.5mg