Sticky Teriyaki Chicken with Vegetables
This is one of those dinners that saves the day when you want something cozy and fresh — the kind of meal that makes the kitchen smell sweet, garlicky, and a little gingery in the best way. Sticky teriyaki chicken hits that perfect balance: savory, glossy, and just sweet enough to feel like takeout… but lighter, brighter, and made right at home.
It’s especially perfect on busy weeknights, when you want a real, satisfying meal without a pile of dishes. You get tender chicken, crisp-tender veggies, and that beautiful sauce that clings to everything and makes each bite feel extra comforting over a bowl of warm rice.
Ingredients
For the chicken & vegetables
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 ½ cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cooked white rice (for serving)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Teriyaki sauce
1/3 cup soy sauce (low sodium preferred)
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
Start by tossing the chicken pieces with cornstarch. Make sure every piece gets a light coating — it helps the chicken crisp up and gives the sauce something to cling to later.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed so it doesn’t steam). Let it cook for about 4–5 minutes per side until golden and cooked through. Transfer the chicken to a plate and set it aside.
In the same pan, add the broccoli and chopped bell peppers. Stir-fry for 3–4 minutes. You’re aiming for that sweet spot where they’re bright and slightly tender, but still have a little snap.
While the veggies cook, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger in a bowl. The smell alone will make you hungry.
Return the chicken to the pan and pour the sauce over everything. Bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 2–3 minutes, stirring often, until the sauce turns thick, glossy, and beautifully sticky.
Give everything one last toss so the chicken and vegetables are evenly coated. It should look shiny and irresistible.
Presentation
Spoon the sticky chicken and veggies over warm white rice, letting that sauce drizzle into the grains. Top with sliced green onions for a fresh bite and a sprinkle of sesame seeds for a little crunch. If you want to make it feel extra “restaurant-style,” serve it in wide bowls and add a few extra sesame seeds right at the end — they really pop against that dark, glossy sauce.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🔥 Kcal: ~430 kcal per serving
🍽️ Servings: 4 servings
Conclusion
This sticky teriyaki chicken is the kind of recipe you’ll come back to again and again. It’s fast, flavorful, and hits all the comforting notes without feeling heavy. Plus, it’s one of those meals that somehow tastes even better because you made it yourself. If you’ve got chicken in the fridge and a couple of veggies hanging around, you’re already halfway there — try it soon and enjoy that sweet-salty, saucy goodness.