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Teriyaki Chicken

20 mins

4

Recipe you are creating:

Teriyaki Chicken

This Teriyaki Chicken recipe is a quick weeknight dinner packed with chicken, fresh pineapple, broccoli, bell peppers, onions, and a simple teriyaki sauce. Everything comes together with very little prep, making it an easy meal when you want dinner on the table fast.

You'll see how I roast the vegetables, brown the chicken separately for better texture, then toss everything together with teriyaki sauce before serving it over jasmine rice. I also share a quick homemade salad with a simple rice vinegar dressing that pairs perfectly with the meal.

If you're looking for an easy Teriyaki Chicken recipe that's full of fresh ingredients and easy to customize with your favorite vegetables, give this one a try.


Recipe Ingredients:

  • 2 boneless, skinless chicken breasts, cut into bite-size pieces

  • 2 to 3 cups fresh pineapple chunks

  • 2 cups broccoli florets

  • 1 yellow bell pepper, sliced

  • ½ sweet yellow onion, cut into chunks

  • 2 to 3 cloves garlic, minced or 1 teaspoon granulated garlic

  • 1 teaspoon onion powder

  • Salt, to taste

  • Black pepper, to taste

  • 1 tablespoon olive oil for vegetables

  • 1 tablespoon olive oil for chicken

  • 1 teaspoon toasted sesame oil (optional)

  • ¾ to 1 cup teriyaki sauce

  • Cooked jasmine rice, for serving

Optional Salad

  • 1 cucumber, chopped

  • 1 carrot, shredded

  • 2 cups chopped romaine lettuce

  • 1 cup shredded cabbage

Dressing

  • ¼ cup mayonnaise

  • 2 to 3 tablespoons seasoned rice vinegar

  • 1 to 2 teaspoons sugar, stevia, or coconut sugar

  • Salt and pepper, to taste

Recipe Directions:

  1. Preheat your oven to 400°F.

  2. Place the pineapple, broccoli, bell pepper, onion, and garlic on a foil-lined baking sheet. Drizzle with olive oil and season with granulated garlic, onion powder, and salt. Roast until the vegetables are tender.

  3. While the vegetables cook, season the chicken with granulated garlic, onion powder, and salt. Heat olive oil in a cast iron skillet over medium-high heat. Brown the chicken until it reaches 165°F. Add a small drizzle of toasted sesame oil during the last minute of cooking if you like.

  4. Transfer the cooked chicken to the roasted vegetables. Pour the teriyaki sauce over everything and toss until coated. Return the pan to the oven for a few minutes to heat through.

  5. Cook jasmine rice according to the package directions.

  6. For the salad, whisk together the mayonnaise, seasoned rice vinegar, sugar, salt, and pepper. Toss with the cucumber, carrot, cabbage, and romaine until coated.

  7. Serve the Teriyaki Chicken over jasmine rice with the fresh salad on the side.

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Tags:

teriyaki chicken, easy teriyaki chicken, teriyaki chicken recipe, homemade teriyaki chicken, chicken teriyaki, better than takeout, quick dinner recipes, easy chicken dinner, weeknight dinner, chicken recipes, dinner recipes, easy recipes, japanese inspired recipe, teriyaki sauce, pineapple chicken, pineapple teriyaki, chicken and rice, jasmine rice, sheet pan dinner, broccoli recipe, healthy chicken recipe, costco chicken, 30 minute dinner, epicurean delights

Categories:

Chicken, Make Your Own, Salad, Savory

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