Chicken with Vegetables in Teriyaki Sauce

A bright, complete, and healthy dish. In this recipe I don’t fry the chicken, but bake it instead, and I also use this homemade teriyaki sauce in other dishes 

Ingredients

• 8 chicken thighs or 2 chicken breasts

• 1 tbsp flour

• 1 medium carrot

• 2 bell peppers

• 1 head broccoli

• salt, pepper

• sesame seeds (optional)

For the sauce

• 1/4 cup soy sauce (60 ml)

• 3/4 cup water (180 ml)

• 1 tbsp brown sugar

• 1 tbsp honey

• 2 tsp starch

Steps

1. Cut chicken into cubes/strips

2. Season with salt, pepper, and coat with flour

3. Bake in a preheated 200°C (400°F) oven for 30 minutes, turning the pieces once

4. While the chicken is baking, prepare the vegetables and sauce

5. Slice carrot into rounds, cut bell peppers into pieces, and separate broccoli into florets

6. Lightly sauté carrot and bell pepper in a hot wok with vegetable oil

7. Add broccoli and stir-fry for another couple of minutes, stirring

8. Add 2 tbsp boiling water, cover, and simmer for 3 minutes

9. Season with salt and pepper

Sauce

10. Combine all sauce ingredients except starch in a small pot and bring to a boil

11. Dissolve starch in a small amount of water and add to the sauce

12. Stir over low heat until thickened

13. Add chicken to the vegetables, pour over the sauce, mix well, and sprinkle with sesame seeds if desired
     

I like to toast sesame seeds in a hot pan beforehand