Teriyaki Chicken and VeggiesBy
I think I’d make this dish every other day if my family would let me get away with it. It is the perfect combination of flavors and I LOVE IT. It’s great because you can use leftover chicken if you have it, any veggies you have on hand…and if you have fresh pineapple? Well, be still my heart.
I don’t have an exact recipe for this dish. It’s more of a “throw food together” kind of dish, depending on what you have on hand. Then, make some brown rice and whip up some Teriyaki Sauce to pour on and you’ve got a great meal! So, forgive me for not putting exact measurements on this “recipe”. Just make enough for your family!
Here’s what you need:
- Chicken – You can use leftover chicken (from cooking a whole chicken) and just stir it into the veggies, or you can brown up some chicken breasts or tenderloins
- Chopped veggies (zucchini, carrots, sweet peppers, corn, peas, green beans or any others you would like) stir fried in olive oil
- Chopped pineapple (fresh or canned), optional
- Cooked brown rice
- Teriyaki Sauce (This sauce is only gluten free if it is made with Gluten Free Soy Sauce!!! I recommend Organic Tamari Soy Sauce from OliveNation)
Here’s what to do:
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!
What veggies would you throw in to create this meal? I know my menu plan said something different, but I think I’m making this tonight anyway. :)