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Teriyaki Chicken With Vegetables

User Rating:  / 4

 Teriyaki chicken is so easy, and everyone loves it.  You can fill it with all kinds of vegetables - red bell pepper, green pepper, onion, tomato, mushrooms, broccoli, and/or fresh pineapple chunks.

My daughter's boyfriend said that he doesn't like vegetables. He and the gang snarfed this dish up! They loved it. We usually use red bell pepper, onion, broccoli, and tomato in ours.

Sauce -

1/2 cup low sodium soy sauce

1/2 cup pineapple juice

2 teaspoons fresh chopped ginger root, or ½ teaspoon ground ginger

1 teaspoon sugar

1 clove garlic, chopped, or ¼ teaspoon garlic powder.

pinch of red pepper flakes (to taste)

1 tablespoon corn starch

1 tablespoon cold water


Oil for cooking the chicken

2 - 3 cups boneless chicken breast cut into chunks, sprinkled with garlic powder

Your choice of vegetables, cut into 1 inch chunks

2 cups cooked rice

You should have your vegetables washed and cut up before you start.

Place a little coconut oil, or canola oil, or even a little butter in a large sauté pan or wok – just enough to coat the pan. Cook the chicken about 3 or 4 minutes per side until done through, but not overcooked.

Meanwhile, place the sauce ingredients in a cup or bowl. Mix well.

Get your rice started.

Put the sauce into the pan with the chicken. If you are using bell peppers, onions, mushrooms, or pineapple -  put them in now too.

Cook and stir over medium heat until the sauce starts to thicken.

Lower heat, cover, and let simmer for a couple of minutes.

If you are using broccoli florets, put them in and let it simmer a couple of minutes.

If you are using tomatoes, put them in and let simmer for just another couple of minutes.

Each vegetable takes a different time to cook to perfection. I have worked this all out so nothing is too mushy.

Spoon the chicken and vegetables over the rice. Make sure to coat with sauce.

I usually serve with some sort of bread.

This served 5 hearty appetites with no leftovers.

When you have to buy a whole can of pineapple juice, you can freeze 1/2 cup portions to have on hand. Or you can freeze it in ice cube trays and then put them in a container once they're frozen.


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