A healthy teriyaki chicken recipe with vegetables that is full of protein to keep you fuller for longer, and nutrients to fuel your body well. It's really easy to make, and your homemade teriyaki sauce can be stored for up to 2 weeks!
Prep Time 10 mins
Cooking Time 15 mins
Make teriyaki sauce
- Add all ingredients for the sauce in a deep pot. Stir to combine.
- Bring the mixture to a boil, and cook on high heat until it thickens up to desired consistency, about 10 minutes. Stir occasionally.
- Pour mixture into a jar and let cool.
Make chicken & vegetables
- Medium dice vegetables and chicken thighs.
- Heat up 1 tsp of oil in a non-stick skillet over medium heat. Add chopped vegetables and cook for a few minutes or until desired doneness. Alternatively you can cook the vegetables by boiling or steaming. Remove from heat and set aside.
- Heat up 1 tsp of oil in a non-stick skillet over medium heat and cook chicken until slightly brown.
- Add teriyaki sauce to skillet and give everything a stir. Let simmer for 10-15 minutes. Add a splash of water if it's drying up too much.
- Remove chicken from heat and serve with your vegetables and steamed rice!
- If you're worried about the alcohol content in the sake and mirin, the alcohol should evaporate in the cooking process. But if you can't take it, you can replace sake with water, and replace mirin with a mixture of 1/2 cup of water and 2 tbsp of sweetener of choice (or a few drops of stevia).
- You can serve the teriyaki chicken with whatever vegetables you like. I used bell peppers and broccoli.
- Teriyaki sauce can be made ahead and kept in the fridge for 7-14 days.
- You can also marinate the chicken with teriyaki sauce overnight so that your chicken is more flavorful! But take care when cooking as marinated chicken will brown and burn more easily.