Every time I’ve been pregnant I’ve craved one thing- Teriyaki Chicken, sticky rice, and steamed veggies. No, I’m not pregnant, but I finally got around to making my own version of this at home. It was so delicious, and while I know the amount of veggies might seem like a lot, they do cook down a bit and I just love a huge serving of vegetables, especially when they taste as good as these do!
Feel free to adjust to your families taste, and you could also use chicken breasts, but the thighs do taste a bit more authentic to me.
Honey Teriyaki Chicken with Sauteed Vegetables
1 1/2 lbs chicken thighs (boneless, skinless)
HONEY TERIYAKI SAUCE:
1/2 cup brown sugar
3 T cornstarch
1/2 cup soy sauce
1 cup pineapple juice
1/2 tsp ginger
1 tsp garlic powder
1/4 cup honey
1/2 cup water
1 head cabbage, chopped
2 carrots, sliced
1 head broccoli, cut in florets
1 T oil
1 tsp sesame oil
Combine all teriyaki sauce ingredients in a pot and stir to combine.
Bring to a boil and simmer briefly. Set aside to cool.
Pound out chicken thighs and pour some of the sauce over chicken (save some aside) and marinate in the refrigerator for a couple of hours. (You could skip this step, you won’t loose much favor since the chicken is so thin.)
Remove chicken from sauce and grill over medium high heat until cooked through, turning once.
When chicken is almost done, you can baste with more sauce.
Let rest, then cut in strips.
In a wok or large pan heat oils, then add vegetables. Cook over medium high heat, stirring often.
Cook until vegetables are softened but not overcooked.
Serve with rice and extra sauce on the side.