5-ingredient braised teriyaki chicken & vegetables
What do you do when your kid has an activity and dinner needs to be on the table within minutes of arriving back home or else all hell will break loose? There is an answer! The answer is: a BRAISE.
I’m generally braising something in the oven every Monday, when my son’s taekwondo class ends at 5:45. I put everything into the pot before we leave for taekwondo, and the oven is doing all the cooking for me while we’re out.
When I come home, I pull out the pot and serve what’s inside with rice and we are good to go!
See my reel for this recipe and more allergy-friendly meal ideas on my Instagram at The Asian Allergy Mom.
We’re taking a lot of shortcuts here using a jarred sauce. I really like this Kinder’s Teriyaki Sauce that I got at Costco because it’s so thick and flavorful! (Allergens: soy, wheat, sesame) But really this recipe works with any kind of sauce that you like with your chicken, even BBQ sauce.
5-ingredient braised teriyaki chicken & vegetables
Serves 4
Ingredients:
3/4 cup jarred teriyaki sauce
1/2 cup chicken stock (homemade preferred)
1.5-1.75 lb boneless skinless chicken thighs
1/2 of an eggplant, cut into 1/2” wide, 2” long sticks, approximately
1 medium carrot, sliced pretty thin on the bias (long ovals)
Optional garnishes:
Chopped scallion
Sesame seeds
Directions:
Preheat the oven to 300 degrees F. Place wire rack in center of the oven.
With a Dutch oven on medium heat, add teriyaki sauce, chicken stock, chicken thighs, eggplant sticks and carrots. Stir to coat chicken and vegetables in the sauce. Bring to a boil.
Cover Dutch oven with tight-fitting lid, then place into the oven. Cook for 1.5 hours.
Remove Dutch oven from the oven. Serve chicken and vegetables with rice and add any garnishes you prefer.
Allergens: soy, wheat, sesame
