Best Teriyaki Chicken And Veggies Recipes

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TERIYAKI CHICKEN AND STIR FRY VEGGIES



Teriyaki Chicken and Stir Fry Veggies image

Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 4

6 boneless skinless chicken breasts (frozen chicken breasts work great)
1 (10 ounce) bottle Teriyaki sauce
1 (16 ounce) bag frozen stir fry vegetables
4 cups cooked rice

Steps:

  • Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
  • Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
  • Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
  • About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
  • Place some rice in a bowl, put veggies on next, then throw your chicken on top.
  • If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

Nutrition Facts : Servingsize 1 serving, Calories 410 kcal, Fat 12 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 47 g, Sugar 22 g, Protein 29 mg

TERIYAKI CHICKEN AND VEGGIES



Teriyaki Chicken and Veggies image

I made this last night for the first time. There was a lot of food but my boyfriend and I loved it so much that there were absolutely no left-overs. If you're vegetarian just sub chicken for a cup of peanuts or nut of your choice.

Provided by Casie

Categories     One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, cut into bite size pieces
1 cup soy vay island teriyaki sauce (all natural ingredients)
1 (20 ounce) can pineapple chunks
1 cup broccoli, cut
1 cup baby carrots
1 cup sliced mushrooms
1/2 cup celery
1/2 cup cut snow peas
2 cups steamed brown rice

Steps:

  • Start steaming brown rice ahead of time.
  • Spray large pan with cooking spray.
  • Heat to medium and brown chicken breasts.
  • Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
  • Drain pineapple chunks and add to pan.
  • Cook another 5 minutes stirring often.
  • Add broccoli, baby carrots, celery and snow peas.
  • Drizzle the rest of the teriyaki sauce on top of veggies.
  • Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
  • Serve chicken and veggies over brown rice.

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