Teriyaki Chicken, Veggie, and Rice Bowls
January 19, 2024 – 5:40 pm
These have been a dinner staple for many years in our house. The photo and recipe were definitely due for an update. I have an electric wok that I love for cooking stir fries like this, but any large deeper skillet will work just fine.
Teriyaki Chicken, Veggie, and Rice Bowls
Ingredients:
For the stir fry:
- Vegetable oil
- 1 lb Zucchini (about 2 medium large squash), quartered lengthwise and cut into 0.5 inch chunks
- 3 small sweet bell peppers, cut into 0.5 inch chunks (I used one red, one orange, and one yellow)
- 1 lb white button mushrooms, quartered
- 1 lb skinless boneless chicken thighs, cut into 0.5 inch chunks (kitchen shears and slightly frozen chicken makes this super fast)
For the teriyaki sauce:
- 0.5 cup soy sauce
- 0.5 cup sake
- 0.25 cup mirin
- 1 tbsp cornstarch
Instructions:
- If serving with rice, cook per your preferred method. We love our little Zojirushi rice cooker. It makes just the right amount for our little family. When the rice is done, proceed with the stir fry.
- Whisk together the teriyaki sauce ingredients in a 2 cup liquid measuring cup until the cornstarch is completely suspended in solution. Set aside.
- Heat about 2 tablespoons of vegetable oil in a large skillet or wok over medium high heat.
- When the oil shimmers and you see a wisp or two of smoke, add the zucchini to the pan in as close to a single layer as possible. Let the zucchini start to brown and cook through for a minute or two before starting to stir and toss. Cook for about 5 minutes total, when the squash is tender and lightly browned on all sides.
- Remove the zucchini to a bowl or platter with a slotted spoon, leaving as much oil as possible in the pan.
- Next, add the peppers to the pan, and stir fry in a similar manner to the zucchini, allowing the peppers time undisturbed to develop some browning. When the peppers are just crisp tender and lightly browned, remove them to a bowl as well, again leaving as much oil as possible in the pan.
- If needed, add a little more oil to the pan and let it heat up just to the smoke point again. Add the mushrooms and stir fry as with the zucchini and peppers. Remove the mushrooms to a bowl.
- Add a little more oil to the pan and heat again. Add the chicken, and allow to cook undisturbed for 1-2 minutes, then stir to turn over the pieces. Continue to cook, allowing time for browning to develop, for another 4-5 minutes, until cooked through.
- Whisk the teriyaki sauce in the measuring cup to re-suspend all the cornstarch, then pour it into the pan.
- Bring the sauce to a boil, stirring gently. When the sauce no longer has the look of the opaque raw cornstarch, reduce heat to medium low, and simmer for a couple minutes.
- Serve bowl with rice, chicken, and veggies in your preferred proportions.
