Chicken (or Tofu) and Vegetable Teriyaki

 

My son loves this dish and it’s a pretty quick weeknight dinner. It’s a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer.

Tofu version

Variations

  • Substitute tofu for the chicken. Drain and pat tofu dry. Pan-fry or roast in a bit of oil and sprinkling of salt or drizzle of soy sauce.
  • Any of the following vegetables will work well: snap or snow peas, asparagus, zucchini, broccoli, cauliflower, green beans, bok choi, turnips

 

Serves 4

 

2 tablespoons oil

1/2 an onion, sliced into 1/4 inch half rounds

2 scallions, white and green parts thinly sliced and divided

5 cups cabbage, cut into 1/2-inch x 2-inch strips (more or less)

1 medium carrot, cut into thin planks or rounds

1 cup watermelon or black Spanish radish or kohlrabi sliced, into thin, narrow planks (or any of the vegetables listed in variations above)

1 tablespoon sesame oil

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (or tofu, see variations) and generously seasoned with salt and pepper

1 tablespoon sesame seeds, briefly toasted in a dry skillet (optional)

Chopped cilantro for garnish

Rice, for serving

 

Sauce

1/2 cup water or 2/3 cup orange juice

1/4 cup thin soy sauce or regular soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

4 cloves garlic, minced

1 tablespoon, minced or finely grated ginger

1/4 teaspoon red pepper flakes, more to taste

1 tablespoon cornstarch mixed with 2 more tablespoons water

 

Put the sauce ingredients, except for the cornstarch and 2 tablespoons water, in a small saucepan and bring to a simmer and simmer for a minute or two. Mix the cornstarch and 2 tablespoons water in a small bowl and then whisk into the sauce and cook for a couple of minutes until slightly thickened and glossy. Take off the heat.

 

Heat 1 tablespoon oil in a large skillet over high heat. Add the onion and white parts of scallion and about half the cabbage. Stir fry, tossing often, for about 3 minutes until beginning to soften. Remove form pan and set aside. Add the second tablespoon of oil and add the remaining cabbage, carrots, radish/kohlrabi and stir fry for about 3-4 minutes until just softening and browning in places. Remove from pan and add to already cooked vegetables. If you have a really large pan you can do this all at once.

 

Add the sesame oil to the same skillet and heat over high heat. Add the chicken and cook, undisturbed for a few minutes, then toss and cook another 2-3 minutes. Add the vegetables to the pan and heat through then add the sauce and simmer for another minute or two until bubbly and glossy.

 

Serve hot, over rice, garnished with green onion tops, cilantro and optional toasted sesame seeds.

 

 

8 thoughts on “Chicken (or Tofu) and Vegetable Teriyaki”

  • I love this dish. I’ve been making stir fry for years, but using the sauce after everything else is cooked is key. And the leftovers are not over cooked and soggy. Thanks

  • Rachel Langford says:

    This was easy and delicious and made for several great meals. My 10 year old loved it. I used reduced sodium soy sauce which I generally prefer but think next time I will use regular because I found we wanted to add salt. A new family favorite!

    • cookwithwhatyouhave says:

      So glad you liked it and when the kid loves it it’s such a bonus. And yeah, I think it needs the salt from regular soy sauce.

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