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- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces - 2 cups mixed vegetables (broccoli florets, bell peppers, and snap peas) - 1 cup cooked rice (white or brown) - 1 tablespoon olive oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced When I make One-Pan Teriyaki Chicken & Veggies, I love using fresh, high-quality ingredients. The boneless, skinless chicken thighs are my top choice. They stay juicy and cook quickly. For the veggies, I use a mix of broccoli, bell peppers, and snap peas. They add color and crunch. Having cooked rice ready makes this meal even easier. You can choose white or brown rice based on your taste. The sauce is what ties it all together. I use low-sodium soy sauce for a savory kick. Honey or maple syrup gives it a sweet touch, balancing the saltiness. A splash of rice vinegar adds some zing. Fresh ginger and garlic infuse the dish with bold flavors that make it unforgettable. Gathering these ingredients makes cooking this dish a breeze. Each part plays a role in creating a flavorful, healthy meal. {{ingredient_image_1}} To start, grab a small bowl. Add the following ingredients and whisk them together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced Whisk until well mixed. Set the sauce aside for later use. This sauce will give your dish that sweet and savory flavor. Next, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Season the chicken with salt and pepper. Cook for about 5-7 minutes. You want the chicken to turn golden brown and cook all the way through. Now it’s time to add some color. Toss in 2 cups of mixed vegetables, like broccoli, bell peppers, and snap peas. Pour the teriyaki sauce you made earlier over the chicken and veggies. Stir everything well to coat. Cook for another 5 minutes. This will help the sauce thicken and the veggies soften, but they should still be crisp. Serve the chicken and veggies over 1 cup of cooked rice. Drizzle any leftover sauce over the top. Garnish with sesame seeds and sliced green onions for a lovely finish. Enjoy your meal! To make sure your chicken is tender, avoid overcooking. Cook it just until it turns golden brown. This usually takes about 5-7 minutes. If you cook it too long, the chicken can become dry. For the best flavor and texture, use boneless, skinless chicken thighs. They are juicier than chicken breasts. Plus, they soak up the teriyaki sauce well. Using fresh vegetables makes this dish pop. Broccoli, bell peppers, and snap peas work great. You can also switch them up with seasonal veggies like zucchini or carrots. If you have other veggies you like, feel free to use them. Just cut them into similar sizes for even cooking. One-Pan Teriyaki Chicken & Veggies goes well with cooked rice. You can use white or brown rice, depending on your taste. For a nice touch, garnish with sesame seeds and sliced green onions. This adds flavor and looks great on your plate. Enjoy! Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful dish compared to chicken breasts. Prep Your Veggies: Cut your vegetables into similar sizes to ensure even cooking and consistency in texture. Thicken the Sauce: If you like a thicker teriyaki sauce, let it simmer longer after adding the vegetables, or mix in a cornstarch slurry. Garnish for Flavor: Don’t skip the sesame seeds and green onions; they add a delightful crunch and fresh flavor that elevate the dish. {{image_2}} To make this dish vegetarian or vegan, you can swap chicken for tofu or tempeh. Both options provide protein and absorb flavors well. Use firm tofu for the best texture. Press it first to remove excess water. Cut it into bite-sized cubes before cooking. For sauces, try using a vegan teriyaki sauce. There are great store-bought options available. You can also make your own with soy sauce, maple syrup, and ginger. This keeps the flavors rich without using animal products. If you need a gluten-free version, use gluten-free soy sauce. This keeps the dish safe for those with gluten allergies. Many brands now offer tasty gluten-free options. For thickening the sauce, consider using cornstarch or arrowroot powder. These work well to give your sauce that desired thickness without gluten. Mix one tablespoon with water before adding it to your sauce for best results. To add heat to your dish, consider using red pepper flakes or sriracha. Start with a small amount and adjust to your taste. This will give the dish a nice kick. You can also experiment with different sauces. Try hoisin sauce or teriyaki with a twist, like adding pineapple juice. Each option brings a new flavor profile. Get creative and find what you love! To keep One-Pan Teriyaki Chicken & Veggies fresh, refrigerate leftovers. Use an airtight container to prevent moisture loss. Make sure to cool the dish first before sealing it. This will help it stay tasty and safe to eat. You can freeze this dish for later. Place it in a freezer-safe container. Leave some space at the top for the food to expand. When you want to eat it again, thaw it in the fridge overnight. To reheat, use the microwave or a skillet. Heat it until hot, stirring to mix the flavors. In the fridge, One-Pan Teriyaki Chicken & Veggies lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for any signs of spoilage before eating. Yes, you can use frozen chicken and vegetables. Frozen chicken thighs work well. Just make sure to thaw them before cooking. For vegetables, frozen mixed veggies are a great option. They save time and still taste good. If you use frozen veggies, add them to the pan later. This way, they don’t overcook. If you want to switch out rice, try quinoa or cauliflower rice. Quinoa adds protein and cooks fast. Cauliflower rice is low in carbs and perfect for a healthy choice. You can also use farro or barley for a chewy texture. Each option gives a unique taste to your dish. To add heat, you can use red pepper flakes or Sriracha. Stir in a teaspoon of either when cooking the chicken. If you love ginger, add more grated ginger for a spicy kick. You can also try a splash of chili oil for extra flavor. Adjust the spice to fit your taste! This blog post covered making One-Pan Teriyaki Chicken & Veggies. You learned about the ingredients, cooking steps, and tips for tender chicken. I shared ways to adapt the recipe for different diets and how to store leftovers. This dish is easy, versatile, and great for any meal. Enjoy your cooking and explore different flavors! Your family will love it.

One-Pan Teriyaki Chicken & Veggies

Looking for a delicious and easy weeknight meal? Try this one-pan teriyaki chicken recipe featuring tender chicken thighs and fresh veggies! This quick teriyaki dinner is not only simple to prepare, but also a healthy teriyaki meal packed with flavor. Perfect for a family weeknight, this easy chicken stir-fry will become a favorite. Save this recipe for your next dinner inspiration! #TeriyakiChicken #OnePanMeals #EasyRecipes #HealthyEating
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups mixed vegetables (broccoli florets, bell peppers, and snap peas)

1 cup cooked rice (white or brown)

1 tablespoon olive oil

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

Sesame seeds, for garnish

Sliced green onions, for garnish

Instructions
 

In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Set aside.

    Heat olive oil in a large skillet or frying pan over medium-high heat.

      Add the chicken thighs to the skillet and season with salt and pepper. Cook for about 5-7 minutes, until browned on all sides and cooked through.

        Add the mixed vegetables to the pan and pour the prepared teriyaki sauce over both the chicken and vegetables. Stir well to combine.

          Continue to cook for an additional 5 minutes, allowing the sauce to thicken and the vegetables to become tender yet crisp.

            Serve the chicken and veggies over the cooked rice and drizzle any remaining teriyaki sauce from the pan.

              Garnish with sesame seeds and sliced green onions before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4