Teriyaki Chicken & Veggies

Teriyaki Chicken 1

This was a recipe I found on Facebook (shared from a friend of a friend), so I’m not sure of the exact original location, but I gave it a shot and it was a hit at the house!

Teriyaki Chicken & Veggies


  • 1/4 cup honey (I used local Mesquite)
  • 2 Tbsp minced garlic (a)
  • 1/3 cup room temperature water
  • 1/3 cup soy sauce
  • 4 Tbsp cornstarch
  • 1 Tbsp olive oil
  • 1-2 chicken breasts, fresh or fully thawed (recipe called for thighs, but we used breasts because we had it on hand)
  • 2 cloves minced garlic (b)
  • pinch of salt
  • pinch of pepper, freshly cracked
  • pinch of chili flakes, per desired heat
  • 1 large carrot, cut on the bias (or 1/4-1/2 cup of cut carrots)
  • 2 cloves minced garlic (b)
  • 1/4-3/4 cup Teriyaki sauce, as desired
  • 1/2-3/4 cup broccoli florets


  1. In a small  pan/pot, heat and stir together the honey, garlic (a), water, soy sauce, and cornstarch, stirring regularly, over low heat.  (I recommend adding the cornstarch slowly and mixing between tablespoons, to keep from clumping.)  When slightly thickened, set aside and lid.
  2. Cut your chicken into bite-sized pieces.
  3. In a larger pan on medium heat, add the chicken to the oil, season the chicken (salt, pepper, chili flakes), and leave until the chicken is mostly cooked.  Stir occasionally to keep from sticking to the bottom of the pan.  (This took me about 8 minute, but cooking times vary.)
  4. While  the chicken is cooking, cut and steam your broccoli florets, slice your carrots (if necessary), and mince your garlic (b).
  5. When chicken has nearly cooked, add the vegetables and garlic (b).  Stir and add the teriyaki sauce on top, as much as desired.  Stir and let simmer for about 5 minutes.
  6. Mix in the thickened sauce from the first pot and stir well.  Serve hot!

Hope you enjoy!


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