Albuquerque Chicken Recipe – Juicy Teriyaki Chicken with Veggies
What does this dish have to do with Albuquerque? Absolutely nothing—except the inspiration came from a teriyaki bowl I fell in love with while living there. With juicy chicken, fresh veggies, and proper technique, this recipe is proof that simple can be spectacular.
Software (a.k.a. Ingredients)
- 1 lb skinless boneless chicken breast or thigh (pounded to an even thickness)
- 1 bottle Panda Express teriyaki sauce or your favorite teriyaki sauce
- 1 head Napa cabbage washed and torn into large pieces
- 3 carrots peeled and sliced into 1/4-inch rounds on the bias
- 1 head broccoli cut into florets
- 1 medium onion sliced
- Any other fresh veggies you love zucchini, snap peas, or bell peppers work great!
- Salt the unsung hero of flavor
Procedure (a.k.a. The Magic)
- Thaw and Pound:
- Make sure your chicken is fully thawed (no icy surprises!). Lay it on a cutting board and pound it to an even thickness—it’s like a workout, but for your dinner.
- Salt the Chicken:
- Generously salt both sides of the chicken and set it aside. This gives the salt time to work its magic while you prep the veggies.
- Veggie Prep:
- Wash the Napa cabbage and tear it into slightly larger than bite-sized pieces.
- Peel the carrots and slice them on the bias (diagonal cuts make you look fancy).
- Prep any additional veggies—just keep the cuts uniform so everything cooks evenly.
- Par-Cook and Shock:
- Blanch the veggies in boiling water until just tender, then immediately transfer them to an ice bath. This keeps them vibrant and prevents mushiness. Drain and pat them dry like they’re about to go on stage.
- Grill That Chicken:
- Pat the chicken dry and grill it over a blazing hot wood fire. You want those beautiful charred edges—crispy, not burnt. Remove the chicken when it’s about 90% cooked (juicy, not dry). Rest it in a stainless steel bowl for 5 minutes, then slice it into bite-sized pieces.
- Wok Your World:
- Heat a wok until it’s rocket-hot (seriously, let it almost smoke). Stir-fry the onion first, then toss in the carrots and broccoli, stirring often. Add the sliced chicken and any other veggies, keeping everything moving.
- Sauce It Up:
- Pour in just enough teriyaki sauce to coat everything. Don’t drown it—this is a flavor coat, not a soup! Stir until the sauce is warmed through and glossy.
- Serve and Devour:
- Serve over a bed of steamed rice. Bask in the glory of your creation as you dig in—bonus points if you’re eating this while dreaming of Albuquerque sunsets.
Notes
Want extra charred flavor? Toss the chicken back in the wok for a minute after slicing—it’s like a flavor encore.
Enjoy your Albuquerque Chicken—where simple ingredients and great technique meet for a teriyaki bowl worth obsessing over.
Delicious Destinations:
