Teriyaki Chicken & Veggies

I’ve always been a fan of teriyaki chicken, that tasty staple of late-night delivery, but the sauce is usually way too sweet, leaving me feeling full of regret and MSG.

So I started making my own simple teriyaki chicken at home. It scratches the takeout itch and makes for awesome leftovers.

 

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I add veggies and serve it over brown rice, so I can feel morally superior as I’m slurping down my salt and sugar sauce (it’s homemade).

 

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Teriyaki Chicken & Veggies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4-6 servings

Teriyaki Chicken & Veggies

Ingredients

  • Sauce:
  • 1/2 cup soy sauce
  • 1 T. rice vinegar
  • 1 T. wine, vermouth or mirin
  • 3 T. dark brown sugar
  • 1-inch knob of ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1/2 cup water or stock
  • Sriracha (optional)
  • Cornstarch

  • Stir-fry:
  • Vegetable or sesame oil
  • 1 lb. chicken breast or thigh meat, trimmed and cut into 1-inch pieces
  • 1 head chopped broccoli
  • 2 cups chopped snap peas
  • 1 chopped red pepper
  • Steamed rice

Instructions

  1. Make the sauce first. Sauté garlic and ginger in oil for 2 minutes.
  2. Add all the other sauce ingredients and bring to a boil; turn the heat to low and cook until the sauce has started to reduce and thicken.
  3. Adjust the flavor, adding a splash of sriracha if you're feeling sassy.
  4. Mix 2-4 T. cold water with an equal amount of cornstarch. Add to sauce and bring to a boil again. Let cook for a few minutes until it reaches the thickness you want. Turn heat off.
  5. Coat chicken in some of the sauce and marinate for 20 minutes.
  6. In a wok or large pan, heat a few T. of oil on medium-high heat.
  7. Add chicken pieces and stir-fry until browned on all sides and nearly cooked through. Remove chicken and set aside.
  8. Add veggies and stir-fry, adding a splash more oil. Stir-fry for 5 minutes, then add ¼ cup of water and steam (covered). Cook till tender, 15-20 minutes, adding more water if it starts to stick.
  9. When veggies are nearly done, add chicken back in. Mix in the sauce.
  10. Serve over steamed rice.
http://www.travelingtotaste.com/2016/06/07/teriyaki-chicken-veggies/

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