This stir-fry works when you have veggies to use and little time to cook
You know those days when you feel like you don’t have a minute to cook a decent meal? (Of course you do.) That’s when you need this recipe for chicken teriyaki with stir-fried vegetables. It’s what host Roni Proter turns to when she needs to have dinner on the table stat.
In this episode of Dinner Reinvented, she starts with a couple of chicken breasts she’s marinated in teriyaki sauce ahead of time. Don’t worry if you didn’t; even 15 minutes will do the trick.
After she puts the chicken on a heated grill pan — diagonally, to get the start of a nice crisscross mark — she rough chops whatever vegetables she has on hand. In this case, zucchini, red bell pepper, broccoli, and mushrooms.
Proter also offers a great tip for washing ’shrooms: Wipe them down with a clean, wet paper towel. If you rinse them under the faucet, they will soak up the water, and you want the mushrooms to soak up the teriyaki sauce instead.
When it’s time to cook the vegetables — after flipping the chicken — she throws them into a saute pan with a little olive oil, then adds some teriyaki sauce. She lets the vegetables cook for about five minutes.
Proter notes that you can use whatever pasta or rice might be available. For this video, she uses spaghetti, which she mounds on the plate before topping with a spoonful of vegetables and sliced grilled chicken.
To see all the steps, watch the video.
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