Teriyaki Chicken with Veggies Healthy Recipe
I have to give credit where credit is due, and although I can take credit cooking this delicious meal for my family not too long ago, I cannot take credit for the recipe. I stumbled upon this over at Heavenly Homemakers one day while planing my meals for the week. This was definitely a family friendly, easy to make, inexpensive meal. And best part (to me anyways), is that it is healthy! Winning! I thought I would share the recipe for all of you to enjoy!
4-6 boneless, skinless chicken breasts
fresh veggies of choice (as you can see in the picture I opted for yellow squash, zucchini, and mushrooms) Feel free to use whatever veggie combination you desire.
Chopped pineapple (canned or fresh), I used canned
Enough cooked brown rice for your family
Homemade Teriyaki Sauce:
1/4 cup soy sauce or Bragg’s Amino’s
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger (more or less to taste)
2 Tablespoons honey
1 minced garlic clove
2 Tablespoons organic cornstarch
1/4 cup cold water
To make the sauce, simply combine 1 cup water, soy sauce, honey, garlic and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in 1/4 cup cold water and add to sauce. Stir constantly and allow the sauce to thicken. If the sauce is too thick, add a little bit of water or soy sauce to thin.
Chop up your veggies and stir them around in a skillet over medium heat with olive oil until they are tender. If your chicken needs to be cooked, throw that in too. (See what a fancy cook I am?) 🙂 If you want, you can season your veggies and chicken with garlic.
Toss pineapple into the veggies to cook for just a few minutes.
Serve rice, veggies, pineapple and chicken with Teriyaki Sauce poured over the top!
This is a great healthy way to get in a quick meal that your family will love.