Description
A quick and flavorful one-pan meal featuring tender chicken and vegetables in a homemade teriyaki sauce, perfect for a weeknight dinner.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add bell pepper, broccoli, and carrots. Sauté for 4-5 minutes until slightly tender. Stir in garlic and cook for 1 minute until fragrant.
- Return chicken to the skillet. In a small bowl, whisk together soy sauce, honey, rice vinegar, and ginger. Pour the sauce over the chicken and vegetables, stirring to coat.
- Bring the mixture to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
- Remove from heat. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
You can customize the seasonings to taste.