Remix: Teriyaki Chicken and Vegetables

Name: Remix: Teriyaki Chicken and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Japanese
Ingredients: 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 Tbsp neutral oil, divided; 2 zucchini, cut into chunks; 1 large red bell pepper, cut into chunks; 1 large red onion, cut into chunks; 1 (16-oz) pkg sliced mushrooms; 3/4 cup low-sodium soy sauce; 6 Tbsp honey; 3 Tbsp sesame oil; 2 Tbsp sesame seeds, plus more to garnish; 1 Tbsp cornstarch; Fresh Baby Corn; Bamboo shoots; Water chestnuts; Carrots

4 steps

Prep:20minCook:30min

Just a few tweaks and this dish is out of this world. Serve over rice

Updated at: Thu, 17 Aug 2023 08:05:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories342.3 kcal (17%)

Total Fat15.2 g (22%)

Carbs25.1 g (10%)

Sugars17.7 g (20%)

Protein28.4 g (57%)

Sodium932.5 mg (47%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbboneless skinless chicken thighs

cut into 1-inch pieces

2 Tbspneutral oil

large, cut into chunks

1red onion

large, cut into chunks

1 x 16 ozsliced mushrooms

pkg

¾ cuplow-sodium soy sauce

6 Tbsphoney

3 Tbspsesame oil

2 Tbspsesame seeds

plus more to garnish

1 Tbspcornstarch

Delicious add-ins

Instructions

Step 1

Sprinkle chicken with desired amount of salt and pepper. Cook chicken in 2 batches, in 1 tbsp oil in a large skillet over medium-high heat 5 minutes or until browned. Remove chicken.

Step 2

Add 1 Tbsp oil in skillet; add zucchini, bell pepper, onion, and mushrooms. Sauté 8 minutes but make sure the veggies still have some crunch! I've made this with different veggie add-ins and my favorite so far is fresh baby corn. You can put whatever optional veggies you would like, at this point

Step 3

Return chicken to skillet. Whisk together remaining ingredients. Pour over chicken mixture, and cook 3 minutes or until sauce thickens.

Step 4

Serve over rice

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