Best 2 Teriyaki Chicken And Vegetables Recipes
Embark on a culinary journey to savor the delectable flavors of Teriyaki Chicken and Vegetables, a dish that harmoniously blends the sweet, savory, and umami notes of teriyaki sauce with tender chicken and a vibrant array of vegetables. This tantalizing dish promises an explosion of taste in every bite, leaving you craving for more.
The recipe section of this article presents a treasure trove of culinary delights, offering variations of this classic dish to suit every palate and preference. From the traditional Teriyaki Chicken and Vegetables recipe, featuring succulent chicken thighs, crisp-tender broccoli, and vibrant bell peppers, to the innovative Teriyaki Chicken and Vegetable Stir-Fry, with its vibrant medley of colorful vegetables, each recipe promises a unique taste experience.
For those seeking a healthier option, the Teriyaki Chicken and Vegetable Bowl, with its bed of fluffy brown rice, tender chicken, and an assortment of steamed vegetables, provides a satisfying and nutritious meal. And for those with a sweet tooth, the Teriyaki Chicken and Vegetable Skewers, glazed with a sweet and tangy teriyaki sauce, offer a delightful treat that is perfect for parties or potlucks.
No matter your dietary preferences or culinary skills, you'll find a recipe in this article that will satisfy your cravings and leave you wanting seconds. So, let's dive into the world of Teriyaki Chicken and Vegetables and explore the delectable possibilities that await.
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
TERIYAKI CHICKEN WITH VEGETABLES
Miryam's original recipe
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles. NOTE: I doubled the Teriyaki sauce for us. Teriyaki sauce adapted from Savory Sweet Life
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your teriyaki chicken and vegetables even more delicious. Look for tender chicken breasts, crisp vegetables, and a good quality teriyaki sauce.
- Marinate the chicken: Marinating the chicken in the teriyaki sauce before cooking helps to infuse it with flavor. You can marinate the chicken for as little as 30 minutes or up to overnight.
- Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from drying out. Be sure to cook the chicken until it is cooked through, but not overcooked.
- Add the vegetables towards the end of cooking: Adding the vegetables towards the end of cooking helps to prevent them from becoming overcooked. You want the vegetables to be crisp and tender, not mushy.
- Serve the teriyaki chicken and vegetables with rice or noodles: Teriyaki chicken and vegetables is a great dish to serve with rice or noodles. The rice or noodles will help to soak up the delicious teriyaki sauce.
Conclusion:
Teriyaki chicken and vegetables is a quick and easy weeknight meal that is packed with flavor. It is a great way to get your daily dose of vegetables, and it is also a good source of protein. The teriyaki sauce is sweet and savory, and it pairs perfectly with the tender chicken and crisp vegetables. Serve this dish with rice or noodles for a complete meal.
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