This super easy Teriyaki Chicken is marinated in a homemade, sweet (and a touch spicy) sauce then grilled to ultimate perfection.
So the other day when I was making my Teriyaki Chicken, it hit me…
I have never shared this delicious recipe with you, and I knew that had to change immediately.
First of all… can we please talk about the stir-fry veggies that are to accompany such chicken?
I love going with bright and flavorful veg, like red bell peppers, purple onion, snap peas, broccoli, green onions, etc.
The key to making the stir-fry veggies work is to start with the most dense vegetables first (broccoli), then work your way up to the more tender ones (peppers/onions).
Also, let’s not over cook them. They’re meant to be tender-crisp, not baby mush.
Unless you’re into that sort of thing, then by all means… go for it.
Now, I didn’t add any extra sauce to my stir-fry veggies for this recipe, I simply cooked them in a blend of olive oil with a touch of sesame oil.
As a rule of thumb though, if you’re adding sauce to the veggies, that is the last thing you do, because the longer you cook the veggies in the sauce, the more tender/mushy they will become.
I’m just realizing I may be a stir-fry snob…
Anyways… this chicken…
The longer you marinate the chicken in the simple sauce, the better the chicken will taste. I’d give it at least 2 to 3 hours, but if you can remember the night before, do it! I just always forget.
One of my favorite tricks is to save just a bit of the marinade before I add it to the chicken, then I’ll heat it up just before serving and thicken it up with a quick cornstarch slurry.
It makes for an amazing presentation, and the sauce is just incredible.
You’ll really love the sauce. It’s sweetened with 100% pure Pineapple juice, so no added sugar!
Don’t forget to spice it up with as much Sriracha sauce as you like. (a tablespoon is usually what I go with)
I mean, what’s not to love about this hot mess?