Teriyaki Chicken with Vegetables
A simple and healthy take on chicken teriyaki that can be made in a snap! This will quickly become a family favorite and go-to meal on those busy weeknights. The sweetness, spiciness, and savory flavors of this recipe hit every single taste bud! It's gluten-free as well!
Servings: 4 people
Calories: 250kcal
Cost: $10.00
Equipment
- 1 large pan
- 1 knife
Ingredients
- 3-4 chicken breasts
- 2 16oz Asian or Stir Fry frozen vegetables
- salt and pepper
- rice, pasta, or quinoa optional
Teriyaki Sauce Ingredients
- 1/2 cup soy sauce or coconut aminos
- 1/2 cup water
- 1/2 cup coconut sugar Here is a great option!
- 1 Tbsp ground ginger powder
- 1 Tbsp arrowroot powder
- 1/8 (just a little pinch) red pepper flakes
Instructions
- (If you are making rice to eat with this dish, you will want to start it now!)
- Heat large pot to medium-high heat. Spray bottom of pot with non-stick extra virgin olive oil spray. Brown chicken until completely cooked through. Remove chicken from pot and set aside. After the chicken has rested 10 minutes, chop into bite-sized pieces.
- (If you are eating this dish with pasta or quinoa you will want to start boiling the water now.)
- In a small sauce pan, whisk together all teriyaki sauce ingredients. Then heat the pan over medium-low heat 5-8 minutes or until sauce is slightly thickened. Not quite as thick as gravy. Take off heat and set aside.
- In the large pot you browned the chicken in, heat it again to medium-high again. Pour in both bags of frozen vegetables. and let them soften and cook. Season with salt and pepper and don't be afraid to add a little extra virgin olive oil if the veggies start sticking to the bottom of the pot. Once the veggies have turned a vibrant color they are done cooking! Turn off the burner.
- Now add in the cooked chicken pieces and teriyaki sauce. Gently stir to combine all ingredients. Voila! You are done and ready to eat.
Notes
Recipe adapted from eatgood4life.com
Nutrition
Calories: 250kcal