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Veggie-Packed Chicken Teriyaki

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! groundedandsurrounded.com
Course: Leftovers, Lunch, Main Dish
Cuisine: Asian, Gluten Free
Servings: 4 people


  • 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


  • (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.


Recipe adapted from eatgood4life.com