Teriyaki Grilled Chicken with Stir-Fried Vegetables

Difficulty: 2/5

Prep Time: 20 mins

Cook Time: 8-10 mins

Serves: 2-3

This teriyaki grilled chicken with stir-fried vegetables is a quick and flavour-packed meal perfect for outdoor grilling. Juicy marinated chicken thighs are grilled until caramelised and served with crisp stir-fry vegetables cooked in a hot wok. Finished with a simple soy-ginger stir-fry sauce, this dish pairs perfectly with jasmine rice, sesame seeds, and fresh spring onions.

Ingredients

500 g boneless, skinless chicken thighs
Teriyaki Marinade
3 tbsp light soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar or lime juice
1 tbsp sesame oil
1 garlic clove, crushed or grated
1 tsp fresh grated ginger

1 red bell pepper, thinly sliced
1 carrot, julienned or thinly sliced
1 small courgette (zucchini), cut into half-moons
1 red onion, sliced into wedges
100 g green beans or sugar snap peas
3 garlic cloves, finely chopped
2 cm piece fresh ginger, grated
2 tbsp vegetable oil (sesame or coconut oil works well)

3 tbsp soy sauce
1 tsp sesame oil
1 tbsp lime juice or rice vinegar
1 tsp honey
½ tsp chilli flakes (optional)

Instructions

Mix all marinade ingredients in a bowl. Add the chicken thighs and coat thoroughly. Place in a bowl or zip-lock bag and refrigerate for at least 30 minutes, ideally 2–3 hours for deeper flavour.

Before lighting the grill, make sure all ingredients are ready. Slice the vegetables and mix the stir-fry sauce so everything is within reach.

Remove the chicken from the marinade and lightly pat dry with paper towels. Lightly oil the grill grates to prevent sticking.

Grill the chicken thighs for 4–6 minutes per side, depending on thickness, until cooked through and slightly caramelised.

Remove from the grill and let rest for 2 minutes, then slice into thin strips.

Place a wok ring over the infrared or high-heat burner and heat the wok on high for 3–5 minutes. Or use a griddle or plancha.

Add the oil to wok, then the garlic and ginger, stirring for 15–20 seconds until fragrant.
Add the vegetables
Carrot and green beans – stir-fry for 1 minute, stirring constantly.
Bell pepper and red onion – cook for another 2 minutes.
Courgette (and mushrooms if using) – stir-fry for an additional 2 minutes.
Pour in the stir-fry sauce and toss everything together until the vegetables are evenly coated. Cook until vegetables are tender but still crisp.

Serve the teriyaki grilled chicken with stir-fried vegetables and jasmine rice.
Top with toasted sesame seeds and freshly chopped spring onions for extra flavour and texture.

Back to blog