AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginnerNew! 30 Minute Meal: Teriyaki Chicken and Veggies! Quick, easy and delicious! Marinating and grilling boneless, skinless chicken thighs with teriyaki allows the chicken to caramelize with a rich grilled flavor. Lightly marinade the veggies and saute with sesame oil and fresh garlic using a wok pan on the stove. The meal comes together quickly and serve over your favorite rice or noodle. Enjoy friends!
In a large zip-top bag, place the raw chicken thighs inside and pour half the bottle of teriyaki sauce in to marinate the chicken. Allow the chicken to marinate for at least one hour, or preferably overnight in the fridge.
In a large zip-top bag, place all the cut raw veggies inside and pour the other half of the bottle of teriyaki sauce in to marinate the veggies. Allow the veggies to marinate for at least one hour.
Pre-heat your grill to medium-high heat. Allow the grill to come to temperature. Place the marinated chicken thighs on the grill for at least 10 minutes. Flip and cook an additional 7-10 minutes or until the internal temperature of the chicken is at least 165 degrees.
In a large wok on the stove, pre-heat at medium heat. While the pan is heating, place the sesame oil and fresh minced garlic in the pan. Then, add your veggies and cook for at least 10 minutes, stirring occasionally for all the veggies to cook evenly. We like our veggies al dente. Be careful not too cook to hot or some of the veggies will get overdone and might burn.
Cook your favorite rice or noodles. Once the chicken is grilled, slice into strips. To plate: either serve in a bowl or a plate. Add your sliced chicken, veggies, rice or noodles. Drizzle any leftover teriyaki over your plate. Enjoy!
Ingredients
Directions
In a large zip-top bag, place the raw chicken thighs inside and pour half the bottle of teriyaki sauce in to marinate the chicken. Allow the chicken to marinate for at least one hour, or preferably overnight in the fridge.
In a large zip-top bag, place all the cut raw veggies inside and pour the other half of the bottle of teriyaki sauce in to marinate the veggies. Allow the veggies to marinate for at least one hour.
Pre-heat your grill to medium-high heat. Allow the grill to come to temperature. Place the marinated chicken thighs on the grill for at least 10 minutes. Flip and cook an additional 7-10 minutes or until the internal temperature of the chicken is at least 165 degrees.
In a large wok on the stove, pre-heat at medium heat. While the pan is heating, place the sesame oil and fresh minced garlic in the pan. Then, add your veggies and cook for at least 10 minutes, stirring occasionally for all the veggies to cook evenly. We like our veggies al dente. Be careful not too cook to hot or some of the veggies will get overdone and might burn.
Cook your favorite rice or noodles. Once the chicken is grilled, slice into strips. To plate: either serve in a bowl or a plate. Add your sliced chicken, veggies, rice or noodles. Drizzle any leftover teriyaki over your plate. Enjoy!