Teriyaki Chicken with Stir-Fried Vegetables
A flavorful dish featuring marinated teriyaki chicken served alongside vibrant stir-fried vegetables, perfect for a wholesome dinner.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken thighs
- (1/2 cups) teriyaki sauce
- (2 tbsp) vegetable oil
- (1) red bell pepper, sliced
- (1) yellow bell pepper, sliced
- (1) zucchini, sliced
- (1) carrot, julienned
- (2 cloves) garlic, minced
- (1 tsp) ginger, minced
- (1/4 cups) green onions, chopped
- (2 cups) cooked rice (for serving)
Instructions
- 1
In a bowl, combine the (1/2 cup) teriyaki sauce with the (4) boneless, skinless chicken thighs. Marinate for at least 30 minutes.
- 2
Heat (2 tbsp) vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve marinade) and add it to the skillet.
- 3
Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest for 5 minutes before slicing.
- 4
In the same skillet, add (2 cloves) minced garlic and (1 tsp) minced ginger. Sauté for 30 seconds until fragrant.
- 5
Add the (1) red bell pepper, (1) yellow bell pepper, (1) zucchini, and (1) carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
- 6
Pour in the reserved marinade and bring to a simmer, allowing the sauce to thicken slightly.
- 7
Add the sliced chicken back into the skillet and toss everything together to coat in the sauce. Cook for an additional 2-3 minutes.
- 8
Serve the teriyaki chicken and vegetables over (2 cups) cooked rice, garnished with (1/4 cup) chopped green onions.
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