Teriyaki Chicken & Vegetables Recipe

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Cut chicken breasts into one inch squares and season with salt and black pepper.

In a small saucepan, mix soy sauce, water, minced garlic, minced ginger, honey, brown sugar, and toasted sesame oil.

Heat the mixture on medium-high heat until it comes to a boil.

Mix cornstarch with cold water until smooth and slowly pour it into the boiling sauce, stirring until it thickens (about 1-2 minutes).

Remove the sauce from heat.

Heat 1-2 tablespoons of vegetable oil in a skillet.

Add broccoli florets and red pepper strips to the skillet and cook for 2-3 minutes until tender, seasoning with black pepper and salt.

Remove the vegetables from the skillet and set aside.

Add another tablespoon of vegetable oil to the skillet and add the seasoned chicken.

Cook the chicken for about 3.5 minutes, then flip and cook for another 3-4 minutes until it reaches at least 165 degrees Fahrenheit.

Add half of the thickened sauce to the chicken and stir, cooking for another minute.

Add the cooked vegetables back to the skillet along with the remaining sauce and stir, cooking for another 2-3 minutes.

Transfer everything to a serving tray and garnish with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens