Chicken Teriyaki with Stir-Fry Vegetables
🔥 Ingredients:
• 2 boneless, skinless chicken thighs
• Caribeque chicken rub (to taste)
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup baby corn
• Cooked rice (to serve)
🔥 Instructions:
1. Preheat your grill or stovetop pan to medium-high heat.
2. Season the chicken thighs with Caribeque chicken rub on both sides. Rub it in to ensure even coating.
3. In a small bowl, whisk together soy sauce, teriyaki sauce, honey, and sesame oil to make the teriyaki sauce.
4. Grill or pan-sear the chicken thighs for about 6-8 minutes per side, or until cooked through. The internal temperature should reach 165°F (74°C). Remove from heat and let them rest for a few minutes.
5. While the chicken is resting, prepare the stir-fry vegetables. In a small bowl, mix cornstarch and water to make a slurry.
6. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 1 minute until fragrant.
7. Add broccoli, bell peppers, carrots, and baby corn to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
8. Pour the prepared teriyaki sauce over the vegetables and stir to coat them evenly. Cook for an additional 2-3 minutes until the sauce thickens.
9. Slice the grilled chicken thighs into strips and add them to the skillet with the vegetables. Gently toss everything together to combine.
10. Serve the Chicken Teriyaki with Stir-Fry Vegetables over cooked rice. You can garnish with sesame seeds or chopped green onions if you like!
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