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In today's fast-paced world, finding quick and nutritious meal options can be a challenge. The Quick Teriyaki Chicken & Rainbow Veggie Stir-Fry is a delightful solution that combines tender chicken with a medley of vibrant vegetables, all enveloped in a savory teriyaki sauce. This dish not only delivers on flavor but also provides a colorful presentation that makes it appealing for both family dinners and entertaining guests. In this article, we will explore the recipe in detail, discuss its nutritional benefits, and share insights on how to elevate your stir-fry game.

Speedy Vegetable Stir-Fry with Teriyaki Chicken

Discover the perfect solution for busy weeknights with this Quick Teriyaki Chicken & Rainbow Veggie Stir-Fry! This vibrant dish combines tender chicken with colorful vegetables, all coated in a delicious teriyaki sauce. Not only is it quick to prepare, but it’s also packed with essential nutrients from fresh ingredients. Serve it over rice or noodles for a flavorful meal that’s appealing to everyone, making it ideal for family dinners or entertaining guests.
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Ingredients
  

For the Teriyaki Chicken:

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

1/4 cup store-bought or homemade teriyaki sauce

1 tablespoon vegetable oil

For the Vegetable Stir-Fry:

1 cup broccoli florets

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

1 cup snap peas, trimmed and rinsed

1 cup carrots, julienned or thinly sliced

3 green onions, sliced diagonally

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 rice or brown rice

Instructions
 

Marinate the Chicken: In a medium bowl, add the chicken pieces and pour in the teriyaki sauce. Mix well to ensure all the chicken is coated. Allow the chicken to marinate for 10-15 minutes while you prepare the vegetables.

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and transfer it to a plate.

      Sauté the Aromatics: In the same skillet, if needed, add a splash more oil to prevent sticking. Add the minced garlic and ginger, sautéing for about 30 seconds or until fragrant, but be careful not to let them burn.

        Stir-Fry the Vegetables: To the skillet, add the broccoli, bell peppers, snap peas, and carrots. Stir-fry the vegetables for 3-4 minutes until they are vibrant in color and tender-crisp. They should still have a slight crunch for best texture.

          Combine and Add Flavor: Return the cooked chicken to the skillet with the vegetables. Drizzle with soy sauce and sesame oil, tossing everything together to ensure even coating. Stir-fry for an additional 2 minutes to allow the flavors to meld and everything to heat through.

            Serve: Remove the skillet from heat. Serve your quick and colorful stir-fry over a bed of warm jasmine or brown rice. Top with sliced green onions and a sprinkle of sesame seeds for an added crunch and visual appeal.

              Prep Time, Total Time, Servings:

                15 minutes | 25 minutes | 4 servings