Description
A quick and easy one-pan meal featuring tender chicken and vegetables in a sweet and savory teriyaki sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup sliced carrots
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp vegetable oil
- 2 cups cooked white rice
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
- Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables begin to soften.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic.
- Pour sauce over chicken and vegetables. Stir to coat evenly.
- In another small bowl, mix cornstarch and water until smooth. Stir into the skillet.
- Cook for 2-3 minutes until sauce thickens.
- Serve over rice. Garnish with sesame seeds and green onions.
Notes
- Use chicken breast instead of thighs for a leaner option.
- Replace honey with maple syrup for a vegan version.
- Add crushed red pepper flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: teriyaki chicken, skillet meal, easy dinner, one-pan recipe, weeknight meal