Chicken Teriyaki Plate Recipe

Time30m

Serves4

Cubed Chicken thighs sauteed in Teriyaki Sauce - Mild or Spicy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken
Cut the chicken thighs into bite-sized cubes and set aside.
2
Prepare the Vegetables
Slice the bell pepper, cut the broccoli into florets, and julienne the carrot.

3
Cook the Chicken
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the cubed chicken thighs and sauté until browned and cooked through, about 6-8 minutes. Ensure the chicken is cooked to an internal temperature of 75°C (165°F).
4
Add Vegetables
Add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5
Add Teriyaki Sauce
Pour the teriyaki sauce over the chicken and vegetables. If you want a spicy version, add the Sriracha sauce at this stage. Stir well to coat everything in the sauce and cook for an additional 2 minutes.

6
Plate the Dish
Serve the chicken teriyaki over a bed of cooked rice. Sprinkle with sesame seeds and chopped green onions for garnish.