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- 1 pound boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas - 1 cup carrots, julienned - 3 tablespoons teriyaki sauce (store-bought or homemade) - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons vegetable oil - Cooked jasmine or brown rice, for serving - Sesame seeds (optional, for garnish)

Speedy Vegetable Stir-Fry with Teriyaki Chicken

Looking for a quick and delicious dinner idea? Try this Quick Teriyaki Chicken & Rainbow Veggie Stir-Fry! Packed with succulent chicken, vibrant vegetables, and a rich teriyaki sauce, this meal is as nutritious as it is satisfying. In just under 30 minutes, you can whip up a colorful stir-fry that the whole family will enjoy. Perfect for busy weeknights, it's easy to customize with your favorite ingredients. Discover the joy of cooking healthy meals at home!
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Ingredients
  

For the Teriyaki Chicken:

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

1/4 cup teriyaki sauce

1 tablespoon vegetable oil

For the Vegetable Stir-Fry:

1 cup broccoli florets

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

1 cup snap peas, trimmed

1 cup carrot, julienned

3 green onions, sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

Sesame seeds, for garnish (optional)

For Serving:

Cooked jasmine or brown rice

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with 1/4 cup teriyaki sauce. Let it marinate while you prepare the vegetables (about 10-15 minutes).

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and caramelized. Remove the chicken from the pan and set aside.

      Sauté the Aromatics: In the same skillet, add a bit more oil if needed. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

        Stir-Fry the Vegetables: Add broccoli, bell peppers, snap peas, and carrots to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

          Combine and Add Flavor: Return the cooked chicken to the skillet with the vegetables. Drizzle with soy sauce and sesame oil, tossing everything together until well coated. Cook for an additional 2 minutes to heat through.

            Serve: Remove from heat. Serve your speedy stir-fry over warm rice, garnished with sliced green onions and a sprinkle of sesame seeds if desired.

              Prep Time, Total Time, Servings:

                15 minutes | 25 minutes | 4 servings