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- 1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces - 2 cups mixed vegetables (bell peppers, broccoli, snap peas, and carrot slices) - 4 tablespoons teriyaki sauce The chicken thighs give this dish a juicy and rich flavor. I love using mixed vegetables. They add color and crunch to the stir fry. Choose fresh, crisp veggies for the best taste. - 2 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced Soy sauce adds a salty depth. Sesame oil brings a nutty aroma. Fresh ginger and garlic elevate the overall flavor, making each bite burst with taste. - 1 tablespoon cornstarch (optional, for thickening) - 2 tablespoons water (if using cornstarch) - Cooked jasmine rice, for serving - Sesame seeds and chopped green onions for garnish If you like a thicker sauce, cornstarch works well. Adding water helps mix the cornstarch easily. Serving over jasmine rice makes this dish filling. Garnishes like sesame seeds and green onions add a nice touch. How to slice chicken thighs Start by taking your boneless, skinless chicken thighs. Lay them flat on a cutting board. Use a sharp knife to slice them into bite-sized pieces. Aim for uniform sizes, so they cook evenly. Preparing mixed vegetables Grab your mixed vegetables. You can use bell peppers, broccoli, snap peas, and carrot slices. Wash them well. Cut any larger pieces into smaller ones. This helps them cook quickly and stay crisp in the stir fry. Sautéing ginger and garlic Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced ginger and garlic. Sauté them for about 30 seconds. You want them fragrant but not burnt. Cooking chicken until golden brown Now, increase the heat to high. Add the sliced chicken thighs to the skillet. Cook for about 5-7 minutes, stirring often. You want the chicken to turn golden brown and be fully cooked. Adding vegetables to the skillet Next, add your prepared mixed vegetables to the skillet. Cook them for 3-4 minutes. Stir gently so they become tender but still crisp. This keeps the veggies vibrant and delicious. Mixing teriyaki sauce, soy sauce, and cornstarch In a small bowl, mix 4 tablespoons of teriyaki sauce, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch. If you want a thicker sauce, add 2 tablespoons of water. Stir well until everything is combined. Pouring sauce over the stir fry and thickening it Pour the sauce over your chicken and veggies in the skillet. Stir to coat everything evenly. Cook for another 2-3 minutes. This allows the sauce to thicken slightly, making your stir fry rich and tasty. High heat is key for stir frying. It cooks the food fast and keeps it crisp. When you stir fry, use a large skillet or wok. This gives everything room to move. You want each piece to touch the hot surface. To cook chicken perfectly, cut it into bite-sized pieces. This helps it cook evenly. Heat the oil until it's hot and shimmering. Add ginger and garlic first to build flavor. Then, add the chicken. Cook it for about 5-7 minutes. Stir often until it’s golden brown and cooked through. You can boost the flavors with extra spices. Try adding red pepper flakes for heat. A dash of sesame seeds adds crunch. Feel free to experiment with other sauces, too. If you want a thicker sauce, use cornstarch. Mix it with water before adding it to the stir fry. This helps the sauce coat the chicken and veggies nicely. Preparation is key for a quick meal. Chop your chicken and vegetables ahead of time. This makes cooking faster and easier. You can also use frozen mixed vegetables. They are just as tasty and save time. Just toss them in when you add the chicken. This way, dinner is ready in no time! {{image_2}} You can swap chicken thighs for other proteins. Tofu works well for a vegetarian option. Shrimp can also be a tasty choice. For veggies, mix it up! Use zucchini, asparagus, or mushrooms. Choose what you like best. Making your own teriyaki sauce is easy. Just mix soy sauce, sugar, and mirin. Adjust the sweetness to your taste. For gluten-free options, use tamari instead of soy sauce. It gives a nice flavor without the gluten. Pair your stir fry with jasmine rice for a classic touch. Brown rice adds a nutty flavor. You can also serve it in a wrap, using lettuce leaves or tortillas. This makes for a fun meal on the go. Another option is to serve it in a bowl with extra toppings like avocado or nuts. Enjoy your meal! To store your teriyaki chicken veggie stir fry, let it cool first. Place it in an airtight container. This keeps the flavors fresh and prevents drying. You can keep it in the fridge for up to three days. After that, it may lose its taste and texture. If you want to save it for later, freezing works well. Transfer the cooled stir fry to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, use the stovetop or microwave. For reheating, the stovetop is best. Heat a little oil in a pan over medium heat. Add the stir fry and cook until hot, stirring often. If you use a microwave, place it in a bowl and cover it with a lid or wrap. Heat in short bursts, stirring in between to keep it even. This will help maintain the dish’s flavor and texture. Teriyaki sauce has a few key ingredients. It includes soy sauce, sugar, and mirin. It gives a sweet and salty flavor. This sauce coats the chicken and veggies in the stir fry. You can also add garlic and ginger for extra flavor. Yes, you can easily make this recipe vegetarian. Swap the chicken for tofu or tempeh. Use the same cooking steps for the veggies. You can also try adding more vegetables, like mushrooms or zucchini. This keeps the dish colorful and tasty. To reduce saltiness, use less soy sauce. You can also use low-sodium soy sauce. Adding more vegetables helps balance the flavor too. Another trick is to increase the amount of teriyaki sauce. This can add sweetness without adding salt. This stir fry pairs well with jasmine rice. You can also serve it with brown rice or quinoa. For a lighter meal, try it with a side salad. Adding sesame seeds and green onions on top makes the dish look nice. This blog post shared a simple recipe for Teriyaki Chicken Veggie Stir Fry. We covered key ingredients like chicken thighs, mixed vegetables, and teriyaki sauce. I showed you how to prep, cook, and thicken the sauce while offering tips for flavor and time-saving. You learned about ingredient variations and storage best practices. In conclusion, this dish is flexible and easy to make. Enjoy creating your stir fry, and feel free to experiment with flavors!

Teriyaki Chicken Veggie Stir Fry

Savor the deliciousness of Teriyaki Chicken Veggie Stir Fry with this easy recipe! Packed with tender chicken and vibrant mixed vegetables, this dish is quick to make and perfect for busy weeknights. In just 30 minutes, you can whip up a flavorful meal that's sure to impress. Discover how to enhance your stir fry with homemade teriyaki sauce and enjoy it served over jasmine rice. Click to explore the full recipe now!
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Ingredients
  

1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces

2 cups mixed vegetables (bell peppers, broccoli, snap peas, and carrot slices)

4 tablespoons teriyaki sauce

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water (if using cornstarch)

Cooked jasmine rice, for serving

Sesame seeds and chopped green onions for garnish

Instructions
 

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

    Add the minced ginger and garlic to the hot oil, sautéing for 30 seconds until fragrant.

      Increase the heat to high and add the sliced chicken thighs to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and fully cooked.

        Add the mixed vegetables to the skillet, cooking for an additional 3-4 minutes until the veggies are tender but still crisp.

          In a small bowl, mix the teriyaki sauce, soy sauce, and cornstarch with the water (if using cornstarch) to create a sauce.

            Pour the sauce over the chicken and veggies in the skillet, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly (if using cornstarch).

              Remove from heat and drizzle the remaining tablespoon of sesame oil over the stir fry for an added flavor boost.

                Serve the stir fry hot over cooked jasmine rice, garnished with sesame seeds and chopped green onions.

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