Teriyaki Chicken with Stir-Fried Vegetables and Noodles
Tips for Experienced Cooks
To elevate the umami flavor in your stir-fry, consider adding a dash of fish sauce or a sprinkle of umami powder to the vegetable medley. When grilling the chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for perfect doneness. For an added layer of complexity, use fresh garlic and ginger instead of the powdered form; their freshness can significantly enhance the flavor profile of the marinade.
Step 1: Prepare the marinade
In a small bowl, whisk together the following ingredients:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Step 2: Marinate the chicken
Place the chicken breasts in a large resealable bag and pour the marinade over the chicken. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes.
- 4 boneless, skinless chicken breasts
Step 3: Grill the chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 6-7 minutes on each side, or until cooked through.
Step 4: Prepare the stir-fry
In a small bowl, whisk together the following ingredients to make a cornstarch slurry:
- 1 tablespoon cornstarch
- 1 tablespoon water
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion and stir-fry for 2-3 minutes, or until slightly softened. Add the broccoli and mushrooms to the skillet and stir-fry for an additional 2-3 minutes, or until the vegetables are tender-crisp.
Step 5: Thicken the stir-fry
Add the cornstarch slurry to the skillet and stir to combine. Cook for an additional 1-2 minutes, or until the sauce has thickened.
Step 6: Serve
Serve the grilled chicken with the stir-fried vegetables and cooked udon noodles. Garnish with sesame seeds and sliced green onions, if desired.
- Cooked udon noodles
- Sesame seeds (optional)
- Sliced green onions (optional)
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 small onion
- 2 cups broccoli florets
- 8 ounces mushroom
- 1 clove green onion
Pantry Items
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 8 ounces udon noodle
Seasonings & Spices
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 clove sesame seeds