Teriyaki Glazed Chicken with Stir Fried Vegetables

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Teriyaki Glazed Chicken with Stir Fried Vegetables

I recently found a recipe for a Teriyaki Glazed Salmon that looked incredible! I made it, alongside some stir fried vegetables and it was genuinely the best salmon I've ever tasted. I had hoped that the recipe would be able to be replicated perfectly for chicken instead of salmon, and I was right.

The reason why I'm not posting the recipe for Teriyaki Glazed Salmon is really because I never managed to take a good photo of the salmon. You can still make this recipe and substitute the salmon for chicken, it works just as well, but I thought that the photo of the glazed chicken is worth writing an article for.

The recipe is incredibly simple, and the good thing about stir fried veggies, is that you can customise them and make it your own. Your own vegetables and your own sauce. You decide!

I would definitely recommend you make this recipe for both chicken & salmon, and see what you think. The results are incredible for both, but I've always been a big fan of chicken so this version is preferable for me.

Ingredients: (Serves 2)

  • 2 chicken breasts
  • 3 tbsp Teriyaki Sauce
  • 3 tbsp Hoisin Sauce
  • 3 tbsp Soy Sauce
  • 1 tbsp white vinegar (white wine vinegar is fine)
  • 56g soft brown sugar
  • Sesame Oil (1 tbsp for the marinade and more for the stir fry)
  • 3 medium or 2 large cloves garlic, minced
  • 1/2 tsp ground ginger
  • Sesame seeds (optional)
  • Vegetables & Noodles for your stir fry (I always use 'Ready-To-Wok' noodles)

Method:

  1. Preheat an oven to 200C fan & place foil on the base of a baking tray.
  2. Combine the teriyaki, hoisin and soy sauce with the vinegar, sugar, garlic, ginger & sesame oil in a large bowl and mix until the sugar has dissolved. Add the chicken, cover with cling film and leave for 20 minutes to marinate.
  3. Transfer the chicken to the baking tray (keeping the marinade). Bake for about 25 minutes until the chicken is cooked through.
  4. Once you have about 15 minutes left, start you stir fry by heating some sesame oil into a wok (a frying pan would work too) and cook until soft. Add your noodles and cook for a further few minutes. Add whatever sauce you want to use.
  5. Meanwhile, add the remaining marinade to a saucepan and bring to a boil then reduce heat to a simmer and cook for 4-5 minutes, or until it’s reduced and thickened. Remove from the heat.
  6. Once the chicken is cooked, brush with the teriyaki glaze and return to the oven for a minute. 
  7. Take it out of the oven and sprinkle with sesame seeds. Serve with your stir fry!

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