Teriyaki Chicken Vegetables
Teriyaki
chicken and vegetables is a simple and healthy meal, perfect for busy week
nights! The homemade teriyaki sauce makes this dish, and you can use your
favorite vegetables!
Ingredients
For the stir
fry:
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- salt and pepper to taste
- 1 and ¼ lbs boneless skinless chicken breast cut into 2-inch pieces
- 3 cups of mixed vegetables such as broccoli, asparagus, bell pepper, mushrooms
For the
sauce:
- 2 teaspoons minced ginger
- ½ Cup water
- 3 tablespoons of honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
- ¼ Cup soy sauce
- 2 teaspoons minced garlic
Instructions
For the
sauce:
First, Place
the soy sauce, water, garlic, ginger, honey and sesame oil in a small saucepan
over medium-high heat. Cook 2 minutes. Increase the heat and bring to a boil.
Then, Mix
the cornstarch with 2 tablespoons of cold water until dissolved. Add the
cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce is
thick. Put the sauce aside.
For the
sauté:
First, Heat
1 teaspoon of vegetable oil in a large saucepan over medium-high heat. Add the
vegetables and season with salt and pepper to taste. Cook for 3 to 5 minutes or
until vegetables begin to brown and soften.
Then, Add 2
tablespoons water and cook until the water has evaporated. When your vegetables
are tender, remove them from the pan and set aside.
Wipe the
pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place half
of the chicken in the pan and season generously with salt and pepper. Bake for
3-4 minutes on each side or until cooked through. Set the first batch of
chicken aside and repeat the process with the rest of the chicken.
Add all the
chicken and vegetables to the pan. Pour the sauce on top and cook for 2-3
minutes over medium-high heat until everything is hot.
Garnish with
sesame seeds and serve. Happy Cooking Time.
