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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons soy sauce - 1 tablespoon honey or maple syrup - 1 teaspoon minced garlic - 1 teaspoon grated ginger - 2 tablespoons vegetable oil (for cooking) - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 cup snap peas - Salt and pepper to taste - Optional: 1 teaspoon sesame oil for finishing - Optional: Sesame seeds and sliced green onions for garnish

Quick Teriyaki Chicken Stir-Fry with Veggies

Discover a deliciously quick and easy meal with this Teriyaki Chicken Stir-Fry! Perfect for busy weeknights, this dish combines juicy chicken thighs with vibrant vegetables all coated in a homemade teriyaki sauce. Packed with protein and essential nutrients, it's both healthy and satisfying. Customize it with your favorite veggies or proteins for a personal touch. Experience the rich flavors of this classic Japanese-inspired dish while enjoying a meal that the whole family will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, thinly sliced

2 tablespoons vegetable oil

1 cup broccoli florets

1 bell pepper (red or yellow), sliced into strips

1 cup snap peas, trimmed

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 teaspoon sesame oil (optional)

Cooked rice or noodles, for serving

Sesame seeds and sliced green onions, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Add the sliced chicken thighs, ensuring they're coated well. Let it marinate for about 10-15 minutes while you prep the vegetables.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.

      Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

        Stir-Fry the Veggies: In the same skillet, add the broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes until they are tender-crisp.

          Add the Chicken Back: Return the cooked chicken to the skillet with the vegetables. Stir well to combine.

            Thicken the Sauce: Pour the cornstarch slurry into the skillet and stir until the sauce thickens, about 1-2 minutes. If desired, drizzle with sesame oil for extra flavor.

              Serve: Serve the stir-fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions.

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