Teriyaki Chicken with Vegetables

11 30 420
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Teriyaki Chicken with Vegetables
Health Highlights


2 tsp Arrowroot flour (or cornstarch, for sauce)
1 head Broccoli, raw (chopped)
5 large Carrots (sliced)
6 breast Chicken breast, boneless, skinless
2 clove(s) Garlic
2 tbsp minced Ginger root (for sauce)
1/3 cup Honey (for sauce)
2 tbsp Olive Oil, Extra Virgin
1/2 tsp Red pepper flakes (optional)
1/3 cup Soy sauce, low sodium (for sauce)
1/3 cup Water (for sauce)


In a small bowl mix the Teriyaki sauce ingredients.

In a large heavy bottom sauté pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-8 minutes

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

Nutrition Facts

Per Portion

Calories 420
Calories from fat 100
Calories from saturated fat 18.6
Total Fat 11.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.8 g
Cholesterol 170 mg
Sodium 683 mg
Potassium 1145 mg
Total Carbohydrate 26.4 g
Dietary Fiber 3.1 g
Sugars 18.9 g
Protein 55 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 1.4

Energy sources


Meal Type(s)