Chicken Teriyaki
Whipping up some Chicken Teriyaki at home with fresh veggies takes less time than waiting in line for takeout and makes for a healthier meal.
Homemade Chinese Takeout
What is it about Chinese takeout?
Really.
It's not particularly authentic. Most of the dishes taste similar. And you never like the fortune in the cookie that you've wait so eagerly to break open.
And yet, it's sweet and salty, crunchy and saucy goodness that we just can't get enough of.
It's dangerous that we have a takeout place so close we can walk.
Utterly dangerous.
We do love those dishes. And, don't even get me started on the smell that permeates from a bag stuffed full of those characteristic, packed-to-the-brim boxes!
But, we know the food isn't particularly authentic, or that good for us. So, we've started trying our hand at recreating and healthifying (we're going to pretend that's a word) some of our takeout favorites.
We've had success with Sesame Chicken and Crispy Fish. We even found a way to make our own Homemade Teriyaki Sauce, eliminating the half-used bottle of store-bought sauce that would set in our fridge for months, until another teriyaki craving came along.
Our Homemade Chicken Teriyaki Recipe
Chicken Teriyaki is such a quick and simple Japanese stir fry dish to make at home.
If you have a favorite bottle or teriyaki sauce (or one taking up space in your fridge), feel free to use it in our recipe. (If buying store-bought teriyaki sauce, be sure to check the ingredients and sodium content. Many grocery store teriyaki sauces are unnecessarily high in sodium and fake, filler ingredients. Know what you're buying!)
If you'd like to avoid the store bought version and make your own teriyaki sauce from scratch, check out our easy Teriyaki Sauce recipe.
It'll save you a trip to the grocery store, it really doesn't take that long to whip up, and it's full of real ingredients!
Chicken Teriyaki
Ingredients
- 1 ½ c water
- 1 c rice
- 1 teaspoon sesame oil
- 1 lb chicken breast, cut into bite-sized pieces
- 3 c broccoli, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 3 carrots, sliced
- 1 c teriyaki sauce
Instructions
- Combine rice and water in a medium saucepan and bring to a boil. Simmer, covered over medium-low heat for 15 min. Remove from heat and let set, covered for 5 minutes before serving.
- Heat the oil in a wok or large, non-stick frying pan. Add the chicken and brown over high heat for 2-3 minutes.
- Add the veggies and saute for 2-3 minutes.
- Add sauce and simmer until thickened, stirring constantly, 3-5 minutes.
- Serve over steamed rice.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I tend to eat Chinese take out a lot when I'm at work. I need to make it more often at home!
It's so quick and easy. And the leftovers make for a great lunch!
Love Chinese. Perfect for a Friday too. Can't wait to try it!
This looks yummy! And I think my little guy would love this. I can't wait to try it. :0)
We are seriously addicted to teriyaki over here and can't wait to try this recipe and also making our own sauce!
One of the reasons I stay away from Chinese takeout is because of the high sodium and salt. I love your version with homemade teriyaki. So much healthier!!