Where are my veggie people?!? I know you’re out there!
Initially, after I’d tasted my first bite of this Easy Skillet Chicken Teriyaki I was going to start this post off as “Winner, Winner, Chicken Dinner,” and then this…
Sooooo, I made this bright, colorful, and in my biased opinion lovely Skillet Chicken Teriyaki for dinner last week and the entire family, well Autumn (my daughter) and Jonathan (my husband), gobbled the juicy and tender chicken up BUT did not TOUCH the vegetables. I put broccoli in there!! They love broccoli!
One of which said, “They’re not they way I like them…”. FINE! Ugh, more for me!!
My son had no interest. His eating habits, despite my best efforts, are quite complex… More about it here.
The chicken, yes, it’s everything you could ever dream chicken could be, again, in my biased opinion, and these vegetables are just swimming in a tangy-savory teriyaki sauce! Had I not been cutting back on carbs I’d probably have layered it all over some rice. Perfection!
At least I think it was perfection…
As someone who likes to cook and try new dishes, the occasional “dud” recipe happens more often than I’d like, but rather than scrap this as one of those recipes I decided to share it anyway. Why? Well, because I liked it and if you can’t please yourself then who can you please?
Even if you see these veggies as not the way you like them (No judgment, it’s cool!), then you can keep the chicken and teriyaki sauce and be pleasantly pleased.
- 1 cup Soy Sauce
- 4 tablespoons Honey
- 3 tablespoons Rice Wine Vinegar
- 2 teaspoons Sesame Oil
- 4 Garlic Cloves minced
- 1 tablespoons Cornstarch
- 1/4 cup Water
- 4 Boneless, Skinless, Chicken Breasts
- 2 cups Broccoli
- 1 head Baby Bok Choy
- 2 Carrots peeled and sliced
- 1/4 cup Edamame
- 2 tablespoons Green Onions
- 1/2 teaspoon Sesame Seeds
- In a large skillet, over medium-high heat, whisk together Soy Sauce, Honey, Vinegar, Sesame Oil, Garlic, Cornstarch, and Water until combined. Bring mixture to a boil and then lower the heat to medium and continue cooking and stirring (not constantly) until the sauce begins to thicken. Remove from heat and set aside.
- Preheat oven to 400 degrees. Season both sides of chicken with Salt and Pepper, and place in the large skillet. Spoon glaze over each piece. Cook for 20 minutes and remove the skillet from the oven.
- Arrange the Broccoli, Bok Choy, Carrots, and Edamame around each chicken breast and place back in the oven to cook for an additional 15 minutes or until the chicken is cooked through (on average cooked chicken reaches 145 degrees).
- Remove skillet from oven and sprinkle Green Onions and Sesame Seeds top.