Here's a recipe for Easy Teriyaki Chicken with Broccoli and Bell Peppers that serves 4 people:
**Ingredients:**
For the Teriyaki Sauce:
* 1/2 cup soy sauce
* 1/4 cup granulated sugar
* 1/4 cup rice vinegar
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 teaspoon grated ginger
* 1 tablespoon cornstarch
* 2 tablespoons water
* Salt and pepper, to taste
For the Chicken:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 1/4 cup cornstarch
* 2 tablespoons vegetable oil
* Salt and pepper, to taste
For the Vegetables:
* 2 cups broccoli florets
* 1 large red bell pepper, sliced
* 1 large yellow bell pepper, sliced
**Instructions:**
1. **Make the Teriyaki Sauce:**
* In a small saucepan, combine soy sauce, sugar, rice vinegar, and 2 tablespoons of water. Whisk until sugar is dissolved.
* Add vegetable oil, garlic, and ginger. Whisk until smooth.
* In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Add to the saucepan and whisk until well combined.
* Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the sauce thickens. Remove from heat and let cool.
2. **Prepare the Chicken:**
* In a large bowl, combine chicken pieces, cornstarch, salt, and pepper. Toss until the chicken is evenly coated.
* Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. **Cook the Vegetables:**
* In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil over medium heat.
* Add broccoli and bell peppers. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
4. **Assemble and Serve:**
* Return the cooked chicken to the skillet or wok with the vegetables. Pour in the cooled Teriyaki Sauce and stir to coat the chicken and vegetables evenly.
* Cook for an additional 1-2 minutes, or until the sauce has thickened and coated the chicken and vegetables.
* Serve hot and garnish with green onions, sesame seeds, or sliced almonds, if desired.
**Tips and Variations:**
* To make the dish more authentic, use gluten-free soy sauce and sake instead of rice vinegar.
* For a sweeter Teriyaki Sauce, add more sugar or try using honey or mirin.
* For a spicier Teriyaki Sauce, add more ginger or try using red pepper flakes.
* To make the dish more substantial, serve with steamed rice or noodles.
* To make the dish more colorful, add other vegetables like carrots, snap peas, or mushrooms.
* To make the dish more convenient, cooked and store the Teriyaki Sauce in an airtight container in the refrigerator for up to 2 weeks.
* To make the dish gluten-free, replace soy sauce with tamari or coconut aminos and use gluten-free sugars.
**Cooking Techniques:**
* To achieve the perfect Teriyaki Sauce, whisk frequently to prevent lumps from forming. If the sauce becomes too thick, add a little more water. If it becomes too thin, add a little more cornstarch.
* To keep the chicken moist, don't overcook it. Cook until it reaches an internal temperature of 165°F (74°C).
* To prevent the vegetables from becoming too soft, cook them until they're tender-crisp. Stir occasionally to prevent burning.
* To ensure the dish is well-coated with Teriyaki Sauce, stir-fry the chicken and vegetables quickly over high heat. Then, reduce the heat and simmer for a few minutes to allow the sauce to thicken.
I hope you enjoy this recipe for Easy Teriyaki Chicken with Broccoli and Bell Peppers! Remember to experiment with different ingredients and cooking techniques to make the dish your own.
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