Teriyaki chicken with stir fried vegetables

Teriyaki chicken with stir fried vegetables

Chicken Teriyaki with Stir-Fry Vegetables⁣

🔥 Ingredients:⁣

• 2 boneless, skinless chicken thighs ⁣
• Caribeque chicken rub (to taste)⁣
• 1/4 cup soy sauce⁣
• 1/4 cup teriyaki sauce⁣
• 2 tablespoons honey⁣
• 1 tablespoon sesame oil⁣
• 1 tablespoon cornstarch⁣
• 1 tablespoon water⁣
• 2 tablespoons vegetable oil⁣
• 2 cloves garlic, minced⁣
• 1 cup broccoli florets⁣
• 1 cup sliced bell peppers⁣
• 1 cup sliced carrots⁣
• 1 cup baby corn⁣
• Cooked rice (to serve)⁣

🔥 Instructions:⁣

1. Preheat your grill or stovetop pan to medium-high heat.⁣
2. Season the chicken thighs with Caribeque chicken rub on both sides. Rub it in to ensure even coating.⁣
3. In a small bowl, whisk together soy sauce, teriyaki sauce, honey, and sesame oil to make the teriyaki sauce.⁣
4. Grill or pan-sear the chicken thighs for about 6-8 minutes per side, or until cooked through. The internal temperature should reach 165°F (74°C). Remove from heat and let them rest for a few minutes.⁣
5. While the chicken is resting, prepare the stir-fry vegetables. In a small bowl, mix cornstarch and water to make a slurry.⁣
6. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 1 minute until fragrant.⁣
7. Add broccoli, bell peppers, carrots, and baby corn to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.⁣
8. Pour the prepared teriyaki sauce over the vegetables and stir to coat them evenly. Cook for an additional 2-3 minutes until the sauce thickens.⁣
9. Slice the grilled chicken thighs into strips and add them to the skillet with the vegetables. Gently toss everything together to combine.⁣
10. Serve the Chicken Teriyaki with Stir-Fry Vegetables over cooked rice. You can garnish with sesame seeds or chopped green onions if you like!⁣


#stirfry ⁣#asiancuisine #lchf #keto #ketovore
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