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Easy One-Pot Teriyaki Chicken with Veggies

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A quick and wholesome one-pot teriyaki chicken with fresh vegetables, perfect for busy weeknights. This recipe features a rich, glossy sauce coating tender chicken and crisp veggies for a comforting and satisfying meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced thin
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup snap peas or green beans
  • ½ cup soy sauce (low sodium recommended)
  • ¼ cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon vegetable or avocado oil
  • Sesame seeds and sliced green onions for garnish (optional)

Instructions

  1. Cut chicken thighs into bite-sized pieces. Slice bell pepper, julienne carrot, trim snap peas, and chop broccoli florets. Mince garlic and grate ginger.
  2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
  3. Heat a large deep skillet over medium-high heat and add vegetable oil. Heat until hot but not smoking.
  4. Add chicken pieces in a single layer and cook for 5-6 minutes, turning occasionally until golden brown but not fully cooked through.
  5. Add broccoli, bell pepper, carrot, and snap peas. Stir for 2 minutes until veggies start to soften but remain crisp.
  6. Pour teriyaki sauce over chicken and veggies. Reduce heat to medium-low, cover with lid, and simmer for 8-10 minutes, stirring halfway through, until chicken is cooked and veggies are tender-crisp.
  7. Mix cornstarch with water to make a slurry. Stir into the pan and cook uncovered for 2-3 minutes until sauce thickens to a glossy glaze.
  8. Taste and adjust seasoning if needed. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Do not overcrowd the pan when browning chicken; cook in batches if needed. Keep the lid on during simmering to trap steam and cook veggies without mushiness. Use chicken thighs for juiciness. Adjust soy sauce and honey to taste as brands vary in saltiness and sweetness. Stir gently during simmering to keep veggies crisp. For gluten-free, substitute soy sauce with tamari or coconut aminos. For low-carb, replace honey with sugar-free sweetener. Optional spicy kick by adding chili garlic sauce or red pepper flakes.

Nutrition

Keywords: teriyaki chicken, one-pot meal, quick dinner, easy recipe, chicken thighs, vegetables, weeknight dinner, healthy, gluten-free option

Find it online: https://emmaoven.com/easy-one-pot-teriyaki-chicken-with-veggies-recipe-perfect-for-busy-weeknights/