This easy weeknight meal is the perfect go-to for any dinner! The combination of a savory and sweet glaze topped over chicken and served with steamed rice is a popular dish in Japan. This recipe makes enough for leftovers for the next day!
In a large bowl, add the soy sauce and salt and pepper to your chicken and let it marinate for 30 minutes to an hour. If you are in a rush, the chicken should marinate for at least 15 minutes!
In a large wok, heat the stir-fry oil and olive oil over medium-high heat. Add the chopped garlic cloves and immediately reduce to medium-low. Allow the garlic to saute until it becomes nice and fragrant.
Bring the heat up to medium-high and add the chicken. Cook the chicken until it becomes nice and evenly browned. It is okay if it is not fully cooked as yet (about 10-15 minutes).
In a small bowl, combine all the ingredients for the teriyaki glaze. Once the chicken is almost cooked, add the glaze, and reduce the heat. Allow the chicken to cook on low for another 15 minutes. Taste the glaze and adjust the flavours as needed**
Once the chicken is cooked, add the veggies and cook until the veggies are just tender. Taste the sauce, if it is too salty, add some water to adjust the taste.
Serve immediately over some steamed rice.
* If you do not like your teriyaki too sweet, start with 1/2 cup mirin and add more from there. Mirin is sweetened rice wine vinegar and can be found in most international aisles of grocery stores.
** You may need more salt and pepper, or more mirin if you prefer a sweeter sauce). If the sauce is too salty, wait until you add the veggies before you adjust the flavour.