Teriyaki Chicken And Veggies Food

TERIYAKI CHICKEN AND VEGGIES

Steps:

• Start steaming brown rice ahead of time.
• Spray large pan with cooking spray.
• Heat to medium and brown chicken breasts.
• Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
• Drain pineapple chunks and add to pan.
• Cook another 5 minutes stirring often.
• Add broccoli, baby carrots, celery and snow peas.
• Drizzle the rest of the teriyaki sauce on top of veggies.
• Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
• Serve chicken and veggies over brown rice.

SHEET PAN CHICKEN TERIYAKI AND VEGGIES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
• Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
• Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
• Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
• Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).
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TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles. NOTE: I doubled the Teriyaki sauce for us. Teriyaki sauce adapted from Savory Sweet Life

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.