Easy Teriyaki Chicken with broccoli and bell peppers

Easy Teriyaki Chicken with Broccoli and Bell Peppers

Craving takeout but short on time? This Easy Teriyaki Chicken with Broccoli and Bell Peppers is your weeknight dinner hero! Tender chicken bathed in a sweet and savory teriyaki sauce is paired with crisp-tender broccoli and colorful bell peppers for a satisfying and healthy meal in under 30 minutes.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs (cubed)
• 1 cup broccoli florets
• 1 red bell pepper (sliced)
• 1/2 yellow onion (sliced)
• 3 cloves garlic (minced)
• 1/3 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sriracha (optional)
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground ginger
• Black pepper to taste
• Sesame seeds for garnish (optional)

Cooking Guide:

1. Marinate the Chicken: In a bowl, combine the cubed chicken with soy sauce, brown sugar, rice vinegar, cornstarch, sriracha (if using), ginger, and black pepper. Let marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: Add the sliced onion and bell pepper to the pan and cook for 2-3 minutes, or until softened. Add the broccoli florets and cook for another 2-3 minutes, or until crisp-tender.
4. Make the Teriyaki Sauce: In a small bowl, whisk together the leftover marinade from the chicken with 1/4 cup of water. Pour the sauce into the pan with the vegetables and bring to a simmer.
5. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering sauce and cook for 1-2 minutes, or until thickened.
6. Assemble and Serve: Return the cooked chicken to the pan with the vegetables and teriyaki sauce. Toss to coat and heat through for another minute. Serve immediately over rice and garnish with sesame seeds, if desired.

Tips:

• For a quicker prep, use pre-chopped chicken and broccoli florets.
• This recipe is easily customizable! Add other vegetables like snow peas, carrots, or water chestnuts.
• Don’t have teriyaki sauce? You can substitute with a store-bought sauce, but adjust the amount of brown sugar and soy sauce to your taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat.