Teriyaki Chicken With Vegetables Food

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
• Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
• Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
• Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
• Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

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

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

CHICKEN TERIYAKI WITH VEGETABLES

Steps:

• Combine soy sauce, brown sugar, garlic & ginger.
• Pour into plastic bag and add chicken. Marinade for at least 30 minutes.
• Grill chicken. Meanwhile microwave carrots, snow peas & red pepper until almost cooked through.
• Slice chicken into strips. Toss remaining marinade with vegetables in wok or skillet. Stir fry until vegetables are tender, adding chicken & scallions to combine. Serve over rice.

GARLIC GRILLED TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• Place cut vegetables onto skewers in random order (you may use more or less of any particular veggie; I LOVE the onions!) Brush evenly with teriyaki marinade; sprinkle with salt, pepper and garlic powder and set aside.
• Make about 5 slits in each chicken breast and stuff a clove of garlic inside each slit (large cloves cut in half lengthwise).
• Brush chicken with teriyaki marinade and sprinkle both sides with salt, pepper, and garlic powder.
• Place vegetables and chicken on foil-covered grill at medium heat; turn every few minutes.
• When veggies are cooked through and a little blackened, remove from grill and brush with additional marinade.
• When chicken is cooked through and no longer pink, remove from grill and brush with additional marinade.