Description
Teriyaki Chicken and Vegetable Skillet is a quick, healthy, and flavorful dish featuring tender chicken, vibrant vegetables, and a homemade teriyaki sauce. Perfect for busy weeknights and customizable to suit dietary needs, this recipe is a family favorite.
Ingredients
For the Chicken and Vegetables:
- 2 lbs chicken breast, chopped into bite-sized pieces
- 2 tbsp avocado or olive oil, divided
- 1 large head broccoli, chopped into bite-sized florets
- 6 medium carrots, cut into bite-sized pieces
- 2 fresh garlic cloves, minced
- 1 tbsp sesame seeds (for garnish)
For the Teriyaki Sauce:
- 2 tbsp fresh ginger, grated
- 1/3 cup coconut aminos or low-sodium soy sauce
- 1 fresh garlic clove, minced
- 1 tbsp gluten-free flour or potato flour
- 2 tbsp raw honey
Instructions
- Prepare the Teriyaki Sauce:
- In a small bowl, whisk together ginger, soy sauce, garlic, flour, and honey until smooth; set aside.
- Cook the Chicken:
- Heat 1 tbsp of oil in a large skillet over medium-high heat.
- Add chicken and cook for 6-7 minutes, stirring occasionally, until golden and cooked through.
- Remove chicken and set aside.
- Sauté Vegetables:
- In the same skillet, heat remaining oil. Add broccoli and carrots, cooking for about 8 minutes until crisp-tender.
- Stir in minced garlic and cook for 1 minute.
- Combine Ingredients:
- Return chicken to the skillet. Pour in the teriyaki sauce, stirring to coat everything evenly.
- Cook for 1-2 minutes until heated through and sauce thickens slightly.
- Serve:
- Garnish with sesame seeds and serve hot over brown rice, quinoa, or cauliflower rice
Notes
- Use gluten-free soy sauce and flour for a gluten-free option.
- For added spice, include red pepper flakes or sriracha in the sauce.
- Substitute chicken with tofu or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
