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- 1 lb boneless, skinless chicken thighs - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 cups mixed vegetables (bell peppers, broccoli, snap peas, and carrots) - 2 tablespoons olive oil or sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced (optional) - Cooked rice or noodles, for serving - Sesame seeds and sliced green onions, for garnish (optional)

Quick Veggie Stir-Fry with Teriyaki Chicken

Discover the perfect solution for busy weeknights with this Quick Veggie Stir-Fry with Teriyaki Chicken. This vibrant dish features tender chicken thighs, crisp vegetables, and a sweet-savory teriyaki sauce, all packed into a deliciously nutritious meal. Easy to customize with your favorite veggies, this recipe ensures wholesome flavors without sacrificing time. Enjoy a colorful, balanced dinner that can be made in under 30 minutes and is sure to please the whole family!
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Ingredients
  

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

1/4 cup teriyaki sauce (store-bought or homemade)

2 tablespoons vegetable oil, divided

1 bell pepper (any color), julienned

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, cut into thin matchsticks (julienned)

2 cloves garlic, minced

1-inch piece of ginger, finely minced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, mix the diced chicken with the teriyaki sauce until the pieces are well-coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 15 minutes while you prepare the vegetables.

    Prepare the Vegetables: While the chicken is marinating, wash and cut all the vegetables as follows: julienne the bell pepper and carrot, trim the snap peas, and separate the broccoli into small florets. Set aside the prepared vegetables in a bowl.

      Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken to the skillet in a single layer. Allow the chicken to cook without stirring for about 2 minutes until it gets a nice sear. Stir occasionally for an additional 3-5 minutes until the chicken is cooked through and has caramelized edges. Once done, transfer the chicken to a plate and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Next, introduce the julienned bell pepper, broccoli florets, snap peas, and carrot matchsticks. Stir-fry the mix for 3-5 minutes, keeping the vegetables vibrant and crisp-tender.

          Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the stir-fried vegetables. If you desire more flavor, drizzle a bit more teriyaki sauce over the top. Stir everything together to combine well, cooking for an additional minute to ensure everything is heated through.

            Serve: Remove the skillet from the heat. Plate the teriyaki chicken stir-fry over a bed of fluffy jasmine rice or quinoa. Add a sprinkle of chopped green onions and sesame seeds on top for a fresh finish.

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

                - Presentation Tips: For a more appealing presentation, consider serving the stir-fry in a large bowl with a colorful mixture of veggies visible. You can also arrange the rice or quinoa on one side and the stir-fry on the other for a beautiful contrast.