dinner · Gluten-Free
Teriyaki Chicken with Vegetables
This teriyaki chicken dish features succulent chicken thighs stir-fried with vibrant vegetables in a homemade gluten-free sauce.
- Time
- 30 min
- Serves
- 4
- Calories
- 340
Per serving. Nutrition is estimated from the ingredients.
stove
Ingredients
- chicken thighs1 lb
- broccoli florets2 cups
- carrot1 large, sliced
- green bell pepper1, sliced
- garlic2 cloves, minced
- ginger1 inch, grated
- honey2 tbsp
- rice vinegar2 tbsp
- olive oil2 tbsp
Method
- 1
In a bowl, mix honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
- 2
Heat olive oil in a skillet over medium-high heat, add chicken thighs and cook until browned on both sides and cooked through, about 10-12 minutes.
- 3
Remove the chicken from the pan and let it rest.
- 4
In the same skillet, add broccoli, carrot, and bell pepper; stir-fry for 5-7 minutes until tender-crisp.
- 5
Slice the chicken and return it to the skillet, pour the teriyaki sauce over and stir to coat everything well, cooking for an additional 2 minutes.
- 6
Serve hot.
