Fire up the grill (or grill pan!) for this easy, flavor-packed meal: juicy chicken strips marinated and basted in a homemade teriyaki sauce that caramelizes beautifully, served alongside crisp-tender broccoli and carrots that soak up every drop of that glossy glaze. It’s healthier than takeout, ready in under 40 minutes, and bursting with that irresistible sweet-salty-umami combo. Perfect for weeknight dinners, meal prep, or casual outdoor grilling—everyone will ask for seconds!

Why You’ll Love This:

• Homemade teriyaki glaze: No bottled stuff—fresh garlic, ginger, honey, and soy create deep, authentic flavor.
• Grill marks + glaze = stunning presentation and smoky depth.
• Veggies add nutrition, crunch, and color—broccoli and carrots pair perfectly with the sauce.
• Quick, one-bowl marinade + simple sides = minimal cleanup.
• Easily customizable: spicy, extra saucy, or veggie swaps.

Servings: 4
Prep Time: 15 minutes (plus optional 20–30 min marinate)
Cook Time: 15–20 minutes
Total Time: About 35–45 minutes

Ingredients

For the Chicken & Teriyaki Glaze:

• 4 boneless, skinless chicken breasts (about 1.5–2 lbs), sliced into ½-inch thick strips (or use thighs for extra juiciness)
• 2 tablespoons olive oil (for grilling)
• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup honey (or brown sugar for deeper caramelization)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons sesame oil (adds nutty aroma)
• 2–3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
• Optional: 1–2 teaspoons sesame seeds for garnish

For the Veggies:

• 2 cups broccoli florets (fresh or frozen)
• 1 cup carrots, sliced into thin coins or matchsticks (for quick cooking)
• Optional add-ins: ½ red bell pepper sliced, snap peas, or zucchini for more color/variety

Garnish:

• Fresh cilantro, chopped, or green onions (scallions), thinly sliced
• Extra sesame seeds or a drizzle of sesame oil

Step-by-Step Instructions

1. Make the teriyaki glaze/marinade:
   In a medium bowl or jar, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Reserve about ⅓ cup of this mixture in a small saucepan for basting/glazing later. Add the chicken strips to the remaining marinade, toss to coat well, and let sit for 15–30 minutes at room temp (or up to 2 hours in the fridge for deeper flavor).
2. Prep the veggies:
   While the chicken marinates, steam or blanch the broccoli and carrots until crisp-tender (about 4–5 minutes in a steamer basket or boiling water). Drain and set aside. For extra flavor, you can quickly stir-fry them later in a bit of sesame oil with a splash of the reserved glaze.
3. Grill the chicken:
   Preheat your grill (or grill pan) to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking. Remove chicken strips from marinade (discard used marinade) and pat lightly with paper towels for better char. Grill the strips 3–4 minutes per side, basting with the reserved glaze in the last few minutes. Cook until internal temperature reaches 165°F (74°C) and nice grill marks form with a glossy caramelized exterior. (If using a grill pan indoors, work in batches to avoid steaming.)
4. Thicken the glaze:
   While the chicken grills, bring the reserved marinade in the small saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook 1–2 minutes until thickened and glossy (it should coat the back of a spoon). Remove from heat—taste and adjust with extra honey or soy if needed.
5. Finish the veggies:
   In a large skillet or wok, heat 1 teaspoon sesame oil over medium heat. Add the steamed broccoli and carrots, toss for 2 minutes to warm through, then drizzle with 2–3 tablespoons of the thickened glaze. Stir to coat lightly—keep veggies bright and crisp!
6. Assemble and serve:
   Arrange grilled chicken strips on plates or bowls. Spoon extra glaze over the top. Serve alongside the glazed veggies. Garnish generously with chopped cilantro or green onions and a sprinkle of sesame seeds for that final pop.

Serving Suggestions:

• Over steamed rice, jasmine rice, brown rice, or cauliflower rice to soak up the sauce.
• In bowls with quinoa or noodles for a complete meal.
• With a side salad or extra steamed greens for lightness.

Pro Tips & Variations:

• Marinate longer: Overnight in the fridge for maximum flavor (great for meal prep).
• Spicy kick: Add ½–1 teaspoon red pepper flakes or sriracha to the glaze.
• Oven alternative: Bake at 425°F (220°C) on a lined sheet pan for 12–15 minutes, basting halfway.
• Veggie roast: Toss raw veggies with oil and roast alongside chicken on a sheet pan.
• Make ahead: Grill chicken and glaze ahead; reheat gently with veggies.
• Storage: Leftovers keep in the fridge 3–4 days; reheat in microwave or skillet with a splash of water.

This grilled teriyaki chicken with veggies is fresh, flavorful, and feels like a restaurant dish—sweet glaze, smoky char, and vibrant sides in every bite. Fire up the grill and enjoy! Who’s hungry? 🍗🥦🥕

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