This simple Teriyaki Chicken recipe is sweet and savory with chicken and stir-fried vegetables. Serve on a bed of rice or noodles.
Oftentimes, it feels like grabbing takeout is the easiest way to get dinner on the table. But there are so many easy dinner recipes that can be made at home in less time than it would take to drive to the takeout place, wait in line, and drive back home. Making a meal is often even faster than waiting for food to be delivered.
The most important thing is to do a little planning ahead so that you have the ingredients in your fridge. Then, this Teriyaki Chicken meal can be ready in about 15 minutes!
Prep The Veggies
Start by cutting up some vegetables. This recipe calls for 1/2 cup of sliced red bell peppers.
You can also use a frozen vegetable stir-fry mix to make this recipe. Keep in mind that if you use frozen vegetables, they will take longer to cook in the frying pan. To save a little time, you could pre-cook the vegetables in the microwave while you are cooking the chicken.
Thinly slice enough snap peas to make a half cup.
I cut the peas because I want my vegetables to be more of a uniform size to make them cook more evenly and to make the teriyaki chicken easier to eat. You may certainly leave the snap peas whole if you prefer them that way.
Next, peel and slice enough carrots to make a half cup.
Both precut and bagged shredded carrots and carrot chips would work in this recipe. The shredded carrots will cook a little faster since they are so thin. And the carrot chips will take a little longer to cook since they are bigger and thicker.
Cook The Chicken
Cut boneless, skinless chicken breasts into cubes and sprinkle with salt and pepper. Heat two tablespoons of oil in a skillet over medium-high heat and add the cubed chicken.
Then, cook the chicken in the skillet until golden brown, turning occasionally. Remove from pan and set aside.
One of my favorite meal shortcuts is using pre-cooked chicken! Rotisserie chicken is a great option. It is even available in some grocery stores already shredded. Another great choice is chicken you’ll already cooked, such as leftover chicken. Next time you make chicken, prepare extra and store it in the freezer for another meal.
How To Make Teriyaki Chicken
Heat on tablespoon of olive oil in the skillet and add the sliced vegetables. Stir fry the vegetables for about three minutes until tender-crisp.
Add the cooked chicken and teriyaki sauce. Stir to coat and cook until heated through.
Garnish with sliced green onions and toasted sesame seeds.
What To Serve It With
Teriyaki chicken can be served on white rice, brown rice, fried rice, cauliflower rice, or noodles. Try serving with lettuce wraps as a fun alternative.
As far as side dishes for teriyaki chicken, serve it with wontons, egg rolls, spring rolls, potstickers, edamame, Asian salad, egg drop soup, and lettuce wraps.
More Asian-Inspired Recipes
Teriyaki Chicken
Ingredients
- 1/2 cup sliced red bell peppers
- 1/2 cup sliced snap peas
- 1/2 cup sliced carrots
- 1 lb boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoon olive oil divided
- 1 cup teriyaki sauce
- 2 tablespoon sliced green onions
- 2 teaspoon toasted sesame seeds
Instructions
- Slice the red bell peppers, snap peas, and carrots. Set aside.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sprinkle the cubed chicken with salt and peppers. Transfer the chicken to the pan and fry for 5-7 minutes, until fully cooked, turning occasionally to brown all sides. Remove from the pan and set aside.
- Heat one tablespoon of olive oil in the skillet. Add the sliced vegetables. Stir-fry for about three minutes until tender-crisp.
- Add the cooked chicken and teriyaki sauce. Stir to coat and cook until heated through.
- Garnish with green onions and toasted sesame seeds.
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