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
VEGETABLES:
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.
Ingredients
- 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
VEGETABLES:
- 1 head cabbage, chopped
- 2 carrots, sliced
- 1 head broccoli, cut in florets
- 1 T oil
- 1 tsp sesame oil
Instructions
- 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.
Holly you have got to be kidding me! We just went to Youskyme's and had this for dinner. The entire time we were there I was waiting for you and Jared to walk in. 🙂 I knew I should have checked your blog before I decided we were going out.
do u need to use cornstarch? I don't have any at home…..yikes!
You could defenitely leave out the cornstarch Mr.P, it isn't giving any flavor, just thickening the sauce. Try letting the sauce cook for awhile and it should condense down slightly on its own without it. You can also try leaving out some of the water and add in later if needed.