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Teriyaki Chicken with Steamed veggies

Teriyaki Chicken with Steamed Veggies

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Japanese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Season and sear the chicken

  1. 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.
    boneless, skinless chicken white meat being seared in a lightly oiled skillet

Make the teriyaki sauce

  1. 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.
    dark, glossy liquid mixture

Steam the veggies

  1. 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

  1. 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

  1. 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.