Chicken Teriyaki with Vegetables
Try this Chicken Teriyaki with Vegetables recipe, or contribute your own.
Try this Chicken Teriyaki with Vegetables recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 teaspoon black pepper
- 1 large carrot (chopped)
- 1 tablespoon garlic ginger paste
- 3 green chilies (slit and deseeded)
- 500 grams boneless chicken breast (chopped in cube sized pie
- 3-4 large fresh button mushrooms (chopped)
- 1 medium onion (chopped in cube sized pieces)
- 1/2 cup teriyaki sauce (i used store bought)
- Carbohydrate 0.0378058333333333 g
- Cholesterol 0 mg
- Fat 27.0019017214454 g
- Fiber 0.0154583333333333 g
- Protein 0.0063875 g
- Saturated Fat 3.49653167375942 g
- Serving Size 1 1 serving (27g)
- Sodium 0.0256666666666667 mg
- Sugar 0.0223475 g
- Trans Fat 1.29581166929549 g
- Calories 239 calories
Step-by-step
- 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 teriyaki sauce and saute for another 2-3 minutes.
- Serve with white rice or egg fried rice.
Traditional Japanese teriyaki relies on a precise balance of mirin, soy sauce, and sake brushed over proteins grilled slowly over charcoal, but this wok-fried adaptation takes a completely different path by leaning on heavy aromatics and rapid stir-frying. Many home cooks approach this method with valid skepticism because dumping bottled sweet sauce directly onto wet chicken usually results in a grey, steamed mess rather than a proper glossy glaze. Achieving a successful sear requires letting the moisture inside the 500 grams of cubed breast meat completely evaporate on high heat before seasoning, which prevents the meat from boiling in its own juices and guarantees the Maillard reaction can properly develop on the surface.
Adapting for Dietary Needs and Chemical Interactions
Modifying this dish for specific dietary restrictions is surprisingly straightforward once the chemical role of each component is understood. Store-bought teriyaki sauce often contains hidden gluten from soy sauce bases or high amounts of refined sugar that can burn instantly at wok temperatures above 400 degrees Fahrenheit. Substituting a tamari-based gluten-free alternative maintains the savory umami depth through amino acid interactions with the chicken protein, while balancing the overall sodium profile without requiring extra table salt. When the sweet sauce hits the hot metal alongside the mushrooms and carrots, the sugars undergo rapid caramelization and viscosity increases as water flashes off during the final two to three minutes of cooking.
- Ensure the wok is radiating heat before adding oil to prevent sticking.
- Slice mushrooms uniformly so they release moisture at the same rate as the carrots.
- Store leftovers in an airtight container for up to three days.
