There’s just something magical about the sweet and savory glaze of teriyaki chicken. This version pairs tender, juicy chicken with a medley of steamed veggies for a vibrant, wholesome plate that feels as good to eat as it does to serve. Whether you’re searching for healthy dinner ideas or just need some fresh chicken ideas for dinner, this dish checks every box. Plus, it’s perfect for weeknights—quick, budget-friendly, and a total crowd-pleaser.
Teriyaki Chicken with Steamed Veggies
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Japanese
Non-stick skillet or cast-iron pan for searing the chicken
Medium saucepan for steaming the veggie
Small pot to prepare the teriyaki sauce
Tongs or spatula for turning the chicken
Knife and Cutting Board for prepping the ingredients
Steamer basket (optional) if you want more control over veggie texture. Alternatively, you can microwave the veggies in a covered bowl with a bit of water.
For the chicken
- 1.5 lbs boneless skinless chicken breasts (about 3 medium pieces)
- Salt and pepper to taste
- 2 teaspoons oil canola or vegetable oil works well
For the teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
For the veggies
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas or green beans
- Salt to taste
- Optional: sesame seeds and sliced green onions for garnish
Season and sear the chicken
Lightly season the chicken breasts with salt and pepper. Heat oil in a skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through. Remove from pan and let it rest for a few minutes before slicing.
Make the teriyaki sauce
In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger. Stir and bring to a simmer. Add the cornstarch slurry and whisk continuously until the sauce thickens, about 1–2 minutes.
Steam the veggies
While the sauce simmers, steam the broccoli, carrots, and snow peas until just tender—about 4–5 minutes. Season lightly with salt.
Slice and glaze
Slice the cooked chicken into strips or cubes. Return it to the skillet, pour the teriyaki sauce over it, and stir to coat evenly. Let it simmer for another 1–2 minutes so the chicken absorbs the flavor.
Assemble and serve
Plate the teriyaki chicken over steamed veggies. Garnish with sesame seeds and green onions, if using. Serve with steamed rice or cauliflower rice for a lower-carb option.
Pairings
This teriyaki chicken and veggies plate shines with a side of fluffy jasmine rice or garlic fried rice. For something lighter, pair it with a chilled cucumber salad or a tangy Asian slaw. A refreshing green tea or sparkling water with lime complements the sweetness of the sauce nicely.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, absolutely. Chicken thighs tend to be more forgiving and stay juicier, but boneless, skinless chicken breasts are a leaner option and work great in this recipe.
2. Is this good for meal prep?
It’s one of the best chicken recipes for meal prep! Just portion it out with rice and veggies in airtight containers and refrigerate for up to 4 days.
3. Can I shred the chicken?
Yes, if you’re into shredded chicken recipes, you can cook the breasts, shred them, and toss in the teriyaki sauce. It’s a great way to stretch the meat for more servings—perfect for cheap dinners for a family.
4. What other veggies can I use?
Zucchini, bell peppers, or even baby corn are great swaps. Use whatever’s in your fridge—this is one of those flexible chicken meals that works with nearly any produce.
5. Can I bake the chicken instead of pan-searing it?
Definitely. This can easily be adapted into one of your go-to chicken breast recipes baked. Just season and bake the breasts at 400°F for 20–25 minutes, then slice and add the sauce.
