Teriyaki-Sriracha Glazed Chicken with Sugar Snap Peas and Cremini Mushrooms (1 Hour)

Last nights meal is brought to you by Home Chef.

NOTE: This meal only takes 25 – 35 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.

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Ingredients:

18 oz. Cremini Mushrooms
24 oz. Sugar Snap Peas
3 Green Onions
6 Boneless Skinless Chicken Breasts
12 fl. oz. Teriyaki Glaze
9 tsp. Sriracha
3 fl. oz. Soy Sauce
3 tsp. White Sesame Seeds

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Prepare the Ingredients.  Quarter mushrooms.  Remove strings from sugar snap peas.  Trim and cut white portion of green onion into 1″ lengths.  Trim and cut 2″ pieces into very thin strips and place in a small bowl of cold water to “curl” into a cool garnish (optional).  Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

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Start the Chicken.  Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.  Add chicken to hot pan and cook until deeply browned, 3 – 4 minutes.  Flip chicken.

 

 

 

Finish the Chicken.  Add teriyaki glaze, 1/4 cup water, and Sriracha (to taste) to pan and bring to a boil.  Once boiling, lower heat to medium-low and bring to a simmer.  Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8 – 10 minutes.  If sauce is too thick, add water 2 Tbsp. at a time.  Remove chicken to plate and rest 2 – 3 minutes.  Reserve glaze.  While chicken simmers, cook vegetables.

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Start the Vegetables.  Heat 2 tsp. olive oil in a medium pan over medium heat.  Add mushrooms, sugar snap peas, and white portions of green onion to hot pan.  Cook, stirring occasionally, until vegetables are tender and lightly charred, 5 – 7 minutes.

 

 

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Finish the Vegetables.  Remove pan from burner and add soy sauce.  Toss to coat vegetables with soy sauce and season with a pinch of pepper.
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Plate the Dish.  Place a serving of vegetables on a plate.  Garnish vegetables with sesame seeds.  Add chicken to plate and drizzle glaze over chicken.  Garnish chicken with curled green portions of green onions.

The chicken cooked with teriyaki and sriracha was amazing.  It had a sweet and spicy taste to it.  For our family that likes spicy food, it had just enough spice for everyone to enjoy it and not burn your mouth. Enjoy!

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