Cooked rice or noodles (for serving)
Instructions:
1. Prepare the Chicken:
In a bowl, toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Cook the Chicken:
Add the chicken to the skillet in a single layer.
Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
Remove the chicken from the skillet and set aside.
3. Make the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger.
Pour the sauce into the skillet and bring it to a simmer.
Add the cornstarch mixed with water and stir until the sauce thickens (about 1-2 minutes).
4. Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil if needed.
Add the sliced onion and cook for 1-2 minutes until it begins to soften.
Add the mixed vegetables and mushrooms, stirring frequently for about 4-5 minutes until the vegetables are tender-crisp.
5. Combine Chicken and Sauce:
Return the cooked chicken to the skillet with the vegetables.
Pour the teriyaki sauce over the chicken and vegetables, tossing to combine.
Cook for an additional 2-3 minutes until everything is heated through.
6. Serve:
Serve the teriyaki chicken and vegetables over cooked rice or noodles.
Garnish with sliced green onions and sesame seeds, if desired. Enjoy!
Tips:
Vegetable Variations: Feel free to use any combination of vegetables you like, such as zucchini, baby corn, or bok choy.
Marinate Option: For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
Meal Prep: This dish is great for meal prep; just store it in airtight containers in the fridge for up to 3 days.
Enjoy this flavorful Teriyaki Chicken and Vegetable Stir-Fry for a quick and satisfying weeknight dinner!🥰❤️
