Teriyaki Chicken with Spicy Vegetables

Spicy, aromatic, and so delicious! Real jam! Chicken in teriyaki sauce with vegetables is a very appetizing dish that will appeal not only to lovers of Asian cuisine, but also to those who are less familiar with it. The chicken turns out spicy and so tasty that you will definitely want more.
cook time: 1h 20 min
Ivy Ramsay
Teriyaki Chicken with Spicy Vegetables

Nutrition Facts (per serving)

160
Calories
11g
Fat
3g
Carbs
13g
Protein

Ingredients (2 portions)

Basic:

Onion (red) 0.5 pc
Garlic 1 clove
Chilli 0.4 pc
Vegetable oil 2 tbsp
bell pepper (red and yellow) 2 pc
Green beans (frozen) 50 g
Sesame (taste) 10 g
Chicken thighs (boneless and skinless) 500 g
Teriyaki sauce 50 g

Recipe instructions

Step 1

Step 1
How to make chicken in teriyaki sauce with vegetables? Prepare the ingredients according to the list. I use chicken thighs, but fillets will work too. The vegetable set can be supplemented with zucchini and broccoli. If you can’t find store-bought Teriyaki sauce, you can always make it yourself. You will find a link to the recipe at the end. Thaw the meat on the bottom shelf of the refrigerator. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

Step 2

Step 2
Rinse the chicken, pat dry with paper towels, remove skin and bone. Cut the meat into strips.

Step 3

Step 3
Transfer the chicken pieces to a suitable sized container. Pour in Teriyaki sauce and leave to marinate for 30 minutes.

Step 4

Step 4
Place frozen green beans in a bowl and scald with boiling water.

Step 5

Step 5
Peel the red onion. Rinse it and the knife under cold water, so when cutting the onion juice will not irritate the mucous membranes of the eyes. Cut the onion into thin semicircles. Peel the garlic clove and crush it with the flat side of the knife.

Step 6

Step 6
Wash the bell pepper, cut in half, remove seeds and cut into strips. To make the dish look bright and elegant, use multi-colored peppers (red and yellow).

Step 7

Step 7
Remove seeds from a quarter of the chili pepper and cut into small circles.

Step 8

Step 8
Pour vegetable oil into a deep frying pan (if you have one, use a wok) and heat it. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Add the onion and garlic to the pan and fry, stirring, for about 2 minutes.

Step 9

Step 9
Place the chicken with the onions in a preheated frying pan and stir. Leave the sauce in the bowl for now, it will be useful later. Fry everything together on all sides over high heat for about 5 minutes.

Step 10

Step 10
Add vegetables and remaining chicken sauce to the pan. Stir. Simmer the contents over medium heat for about 15 minutes. The exact time depends on the selected frying pan and the operating characteristics of your stove.

Step 11

Step 11
Before serving, sprinkle the chicken with chopped cilantro and pre-dried sesame seeds in a dry frying pan. You can take sesame either regular white or black (like mine). Or you can use a mixture of white and black sesame. Serve the dish with Udon noodles, funchose, and boiled rice. Bon appetit!

Additional rubrics

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