Teriyaki Chicken (no Rice) Recipe
Make Teriyaki Chicken (no Rice) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Teriyaki Sauce
Vegetables
Method
Preparation of Ingredients
Prepare the Chicken
Season the chicken thighs with salt and black pepper on both sides.
Prepare the Vegetables
Wash and chop the broccoli into florets. Slice the bell pepper and carrot thinly. Chop the green onions and set aside.
Cooking the Teriyaki Chicken
Cook the Chicken
In a large skillet, heat a tablespoon of oil over medium heat. Add the seasoned chicken thighs to the skillet and cook for about 6-7 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and let rest.
Make the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water until smooth.
Combine Chicken and Sauce
Slice the cooked chicken thighs into strips. Pour the teriyaki sauce over the vegetables in the skillet, then add the sliced chicken. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and everything is well coated.
Serving
Plate and Garnish
Transfer the teriyaki chicken and vegetables to a serving platter. Garnish with chopped green onions before serving.
