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Chicken Teriyaki with Vegetables
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Chicken Teriyaki with Vegetables

Sweet and tangy chicken teriyaki is super fast and easy to make. Ready in 30 minutes and better than take out!
Course Main Meal
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Wajeeha Nadeem

Ingredients

  • 2 tablespoons oil
  • 1 tablespoon garlic ginger paste
  • 3 green chilies slit and deseeded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 500 grams boneless chicken breast chopped in cube sized pieces
  • 1 large carrot chopped
  • 3-4 large fresh button mushrooms chopped
  • 1 medium onion chopped in cube sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon hot sauce
  • 1/2 cup teriyaki sauce I used store bought

Instructions

  • Heat oil in a wok on high heat.
  • Add the ginger garlic paste and cook for 30 seconds.
  • Add the green chilies and saute for about a minute.
  • Add the chicken and let it cook on high heat until its water has dried up. Season with salt and pepper. Remove chicken from the wok and set aside.
  • Add in the onions and carrots and let saute until they have just slightly softened. Finally add the mushrooms and saute for 2-3 minutes.
  • Add the chicken back into the wok, add the soy sauce, hot sauce and teriyaki sauce and saute for another 2-3 minutes.
  • Serve with white rice or egg fried rice.

Notes

I used store bought teriyaki sauce, but you can make your own and use that instead.