Teriyaki Chicken and Veggies

READY IN: 25mins
Recipe by Casie

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.

Top Review by HokiesMom

This is a very tasty dinner recipe! I doubled this to serve to our family of four. The only thing we really did not enjoy was the taste of the celery with the teriyaki sauce - something just seemed off so next time I will not add celery. I did need a bit more moisture in the pan too but that may have been because I doubled the recipe so I used some of the strained pineapple juice into the skillet. A nice dinner to serve to my family. Tagged in the Bargain Basement tag game.

Ingredients Nutrition


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

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