Teriyaki Chicken and Vegetables

This teriyaki chicken recipe is so fast to make!  When I don’t have time to plan a meal, I almost always have these ingredients on hand and can make this dinner in about 30 minutes!  It is full of fresh veggies and good protein, and best of all the kids LOVE it!  I know I say that in a lot of my recipes, but it’s true!  If my kids love it, it must be a winner.  Enjoy!

Serves 6

Prep Time: 30 minutes, including marinating time

Cook Time: 15 minutes

Teriyaki Sauce:

1/2 cup Coconut aminos

1/3 cup Orange Juice

3 Tbsp Honey

1 tsp Grated Ginger (or 1/4 tsp dried ground ginger)

1 tsp Sesame oil

Siracha seasoning (optional, add for a little kick)

2 Tbsp Corn starch

Ingredients to Stir Fry:

1 Tbsp oil or cooking spray

1 Pound Chicken Thighs, skinned and de-boned

1 Onion

2 Bell Peppers

2 Cloves Garlic, minced

1 Whole Zucchini

2 Cups Chopped Broccoli

14 oz Package of rice noodles

2 Tbsp Sesame Seeds

 

Teriyaki Chicken Directions:

  1. Mix all the ingredients together for the teriyaki sauce in a small bowl, except the corn starch and set aside.
  2. Prepare chicken thighs by trimming fat and cutting into bit size pieces or strips.  Add the chicken to ½ of the sauce and let marinade for about 30 minutes.
  3. Meanwhile, add the cornstarch to the other half of the sauce and stir together.  Set aside.
  4. Chop onions, bell peppers, zucchini, and broccoli into bite sized pieces.
  5. Heat your oil or cooking spray in a wok for 1-2 minutes or until hot.  Add your chicken to wok and cook until not pink and internal temperature reaches 165 F (about 5-8 minutes).  Remove chicken from wok and cover to keep warm.
  6. Add broccoli to wok and cook for 2 minutes.  Add the garlic, onion, bell pepper, and zucchini and cook for 3-4 minutes or until desired tenderness is reached.
  7. Add the chicken back to wok and add the sauce mixture with the cornstarch.  Cook for 1-2 minutes longer, or until sauce is thickened.
  8. Cook rice noodles per directions on the package.  Cooking them as pasta will save you some Calories from excess oil.
  9. Serve chicken and vegetables over rice noodles. Add sesame seeds to serve.

Note: You can also use rice in place of rice noodles.   Use brown or wild rice for an extra nutrient boost!

Teriyaki Chicken

Teriyaki Chicken and Vegetables

Jenn Bryant
This delicious dish is full of wonderful flavors and amazing nutrition!
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 341 kcal

Ingredients
  

  • 1/2 cup Coconut Aminos (you can use soy sauce also, but coconut aminos are sweeter)
  • 1/3 cup Orange Juice
  • 2 Tbsp Honey
  • 1 tsp Grated Ginger (or 1/4 tsp dried ground ginger)
  • 1 tsp Sesame Oil
  • Siracha Seasoning, optional, add for a little kick
  • 2 Tbsp Corn Starch
  • 1 Tbsp Olive Oil or Sesame Oil
  • 1 pound Chicken Thighs, skinned and de-boned
  • 1 whole Onion, with skin removed
  • 2 whole Bell Peppers
  • 2 cloves Garlic, minced
  • 1 whole zucchini
  • 2 cups Chopped Broccoli
  • 1 14 oz Package of Rice Noodles
  • 2 Tbsp Sesame Seeds

Instructions
 

  • Mix all the ingredients together for the sauce (Coconut aminos, orange juice, honey, ginger, sesame oil and siracha) except the corn starch. 
  • Cook Rice or noodles according to directions and let it cook while preparing the chicken and vegetables.
  • Prepare chicken thighs by trimming fat and cutting into bit size pieces or strips. Add the chicken to ½ of the sauce and let marinade for about 30 minutes. Meanwhile, add the cornstarch to the other half of the sauce and stir together. 
  • Chop onions, bell peppers, zucchini, and broccoli into bite sized pieces.
  • Heat oil in a wok or large skillet for 1-2 minutes until hot. Add chicken and cook until internal temp reaches 165 F. Remove chicken from skillet or wok and set aside.
  • Add broccoli to skillet or wok and cook for 2 minutes. Add garlic, onion, bell pepper and zucchini and cook 3-4 additional minutes or until desired tenderness is reached.
  • Add chicken back to skillet or wok and ad the sauce mixture with cornstarch. Cook 1-2 more minutes or until sauce is thickened.
  • Serve chicken and vegetables over rice or noodles. Enjoy!
Keyword butter chicken, Chicken and Rice, Teriyaki Chicken

Nutrition Information per Serving:  Total Calories: 341, Total Fat: 11 g, Total Carb: 38 g, Dietary Fiber: 4 g, Protein: 24 g

If you like this recipe, you will also LOVE these Lettuce Wraps!

 

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