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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