Easy weeknight Teriyaki chicken in under 30 minutes. Perfect weeknight meal for a busy schedule. This teriyaki chicken is served with mixed vegetables and steamed rice providing a quick meal option and a great substitute for Chinese takeout.
The holidays are over, and everyone is easing back into the routine. I don’t know if anyone else is like me but the holidays are busy. You travel, cook, host parties, and visit family. Holiday activities, although enjoyable, can leave you feeling exhausted. Many of us head back to work without any real recuperation. I did not have much time for grocery shopping and tried to plan easy meals for the week. When I grocery shop, I try to meal plan because it saves money and prevents food waste.
This easy weeknight teriyaki chicken is a recipe I have made a number of times and didn’t think much of it. It is simple, tasty and done in 30 minutes with minimal prep. It may not be fancy but it is delicious. I decided to share it for those of you who are also in the market for a quick and easy weeknight meal.
Being a hug fan of Chinese food, I prefer takeout just as much as a I do homemade Chinese food. However, this teriyaki chicken recipe is a healthier alternative to Chinese takeout with the same great flavor. It does not overpower, and it is not overly salty but has the perfect balance of Asian flavors.
A few quick notes on this dish, I jumped on the instant pot craze with everyone else. I only prepare rice using my instant pot now. I start my rice in the instant pot first prior to preparing the rest of this dish and forget about it. Next, I put the chicken in the skillet to cook while I pop the frozen vegetables into the microwave. The vegetables will be done in no time and ready to put in the chicken. While the vegetables cook, I whisk the sauce together. The recipes is easy to multi-task, and there are a lot of shortcuts to save time which is why it is perfect for an easy weeknight meal. I hope everyone enjoys this Easy Weeknight Teriyaki Chicken recipe. If you enjoy this recipe, try out my Sweet & Spicy Teriyaki Meatballs.
Easy Weeknight Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless chicken breasts cut into 1 inch cubes
- 2 Tablespoon olive oil
- 1 cup white rice
- 2 cups water
- 1 Tablespoon butter or magarine
- 12 ounce frozen vegetable medley
- 8 ounce teriyaki sauce
- 1 Tablespoon honey
- 1 Tablespoon hoisin sauce
- 1 teaspoon ginger freshly grated
- 1 teaspoon red chili flakes
- 1 Tablespoon sesame seeds
Instructions
- Add 1 cup of rice, 2 cups of water, and 1 T of butter to instant pot and cook rice on the rice setting. You can also follow instructions on the package of rice.
- Heat 2 T of olive oil on medium in large skillet. Cut chicken breasts into 1 inch cubes. Add chicken to hot skillet.
- While chicken cooks, whisk together teriyaki sauce, honey, hoisin sauce, ginger, and red chili flakes. Cook chicken until chicken is white on all sides and turning brown. Stir in sauce and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
- While chicken is simmering in sauce, heat frozen vegetables according to instructions on package. Once chicken has simmered for 15 minutes, stir in steamed vegetables and let simmer for 2 to 3 more minutes.
- Sprinkle sesame seeds on top of chicken. Serve with white rice.
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