Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
For busy weeknights, skip the take out and have a healthier chicken teriyaki bowl at home! It’s a quick, easy, and delicious dinner that’s sure to please everyone, including your waistline. If you have a little time, see my recipe below to make your own teriyaki sauce from scratch. It’s easier than you might think, and healthier than what’s in the jar. But, if it’s one of those days where summoning the energy to open a jar is already more than you can handle (trust me, I’ve been there) then swap it for a jarred teriyaki sauce. Boom! Now there’s only 3 ingredients to handle. Add some rice to make this a little more filling, or skip it if you’re trying to watch your carbs and load it up with lots of delicious veggies.
Ingredients
Adjust Servings
- Homemade Teriyaki Sauce
Instructions
- Preheat oven to 400 degrees. Arrange vegtables in a single layer, drizzle with 1/2 tbsp of olive oil, and season with 1 tsp salt and pepper.
- Move veggies to one side of the pan, and add chicken breasts. Season with salt and pepper to taste on both sides. Put entire pan in oven for 20 minutes.
- Remove pan from oven. Drizzle teriyaki sauce (either homemade, see directions below or store-bought) over chicken and return to oven for another 5 - 7 minutes.
- Remove pan from oven. Slice chicken and serve over veggies. Top with Sriracha if you like a little heat. For Homemade Sauce
- Mince garlic and ginger. In a small pan heated on medium high, add 1 tsp olive oil, garlic, and ginger. Cook until fragrant, about 1 minute. Add soy sauce, honey, toasted sesame oil, and water. Use a whisk to combine, until sauce comes to a boil. Reduce heat to low.
- In a small bowl, mix 1 Tbsp of corn starch and 1 Tbsp of cold water together. Add to sauce mixture slowly, stirring constantly. Turn off heat and set aside.