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Teriyaki Chicken & Colorful Veggie Stir-Fry is a delightful dish that beautifully merges the rich, savory notes of teriyaki sauce with an array of vibrant vegetables. This culinary creation is not only visually appealing but also serves as a wholesome choice for dinner, offering a balanced meal that the entire family can enjoy. With its quick preparation and easy cooking techniques, this dish stands out as a go-to recipe for busy weeknights or leisurely weekend dinners. In this article, we'll provide you with a thorough breakdown of the recipe, essential cooking techniques, and the nutritional benefits of each ingredient, ensuring you're fully equipped to recreate this delicious stir-fry with confidence.

Teriyaki Chicken and Vegetable Stir-Fry

Discover the vibrant flavors of Teriyaki Chicken & Colorful Veggie Stir-Fry, a perfect weeknight dinner option that combines juicy chicken with an array of fresh vegetables. This dish not only delights the senses with its rich teriyaki sauce but also packs in essential nutrients, making it a wholesome choice for the whole family. With quick preparation and easy cooking techniques, you can create a visually appealing and tasty meal in no time, ensuring you enjoy delicious home-cooked food without the hassle. Learn the recipe, cooking methods, and health benefits to elevate your culinary skills and treat your loved ones to this delectable dish.
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Ingredients
  

For the Chicken:

1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons cornstarch

2 tablespoons vegetable oil

Salt and black pepper, to taste

For the Teriyaki Sauce:

1/2 cup soy sauce (low-sodium preferred)

1/4 cup brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

For the Vegetables:

1 cup bell peppers, sliced (mix of red, yellow, and green)

1 cup broccoli florets

1 cup snap peas

1 medium carrot, thinly sliced

2 green onions, chopped

1 teaspoon sesame seeds (for garnish)

For Serving:

Cooked jasmine or brown rice

Instructions
 

Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until well coated. This will give the chicken a nice crispy texture when cooked.

    Make the Teriyaki Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Once combined, add the cornstarch slurry and stir until smooth. Set aside.

      Cook the Chicken: Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated chicken pieces and cook until they’re golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add a bit more oil if necessary and toss in the bell peppers, broccoli, snap peas, and carrots. Stir-fry the vegetables for about 4-5 minutes until they are vibrant and tender-crisp.

          Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the mixture, stirring well to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats everything nicely.

            Garnish and Serve: Remove from heat and sprinkle with chopped green onions and sesame seeds. Serve hot over warm jasmine or brown rice.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings