Teriyaki Chicken & Mixed Vegetables

About This Recipe

A meal prep version of the classic Asian dish.  The teriyaki sauce in this recipe uses pineapple juice as a sweetener instead of sugar.

Ingredients

• 2 ½ lbs boneless skinless chicken thighs
• ¼ of the teriyaki sauce
• 2 Tbsp soy sauce
• 2 Tbsp pineapple juice
• 1 Tbsp olive oil
• 1 large zucchini
• 1 large yellow squash
• 1 medium red pepper
• 3 carrot⁣⁣s
• 1 Tbsp garlic
• 1 Tbsp olive oil
• ¼ cup pineapple juice
• ¼ cup soy sauce
• 1 Tbsp garlic (minced)
• 1 tsp ginger (minced)
• 3 Tbsp honey
• 3 Tbsp rice wine vinegar
• 2 tsp cornstarch
• Pinch pepper
• 2½ cups cooked rice

Instructions

1. Cook enough rice to have 2 ½ cups worth. 1 cup of dry rice makes about 3 cups of cooked rice.
2. In a sauce pot over medium heat, add ¼ cup pineapple juice, ¼ cup soy sauce, 2 cloves minced garlic, 1 tsp minced ginger, 3 Tbsp honey, 3 Tbsp rice wine vinegar, 2 tsp cornstarch, and a pinch of pepper.
3. Bring to a light boil for 1 minute, then reduce the heat to low and simmer to thicken (will take around 10 minutes). Stir often. Add cornstarch in a slurry as needed if it is not thickening.
4. The sauce is finished once it is thick enough to coat the back of a spoon.
5. Cut your chicken into 1 inch pieces and add to a large ziplock bag.
6. Add ¼ of the teriyaki sauce, 2 Tbsp of soy sauce, and 2 Tbsp pineapple juice. Remove as much air as possible and marinate for at least 30 minutes.
7. Heat a grill pan or skillet over medium high heat. (Grill pan is best).
8. Cook the chicken in batches to ensure you sear the meat and do not steam it.
9. Once all of the chicken has finished cooking, add all of it back to the pan. Add in about ½ of the remaining teriyaki sauce. The remainder will be used for the vegetables.
10. Stir to coat and remove from heat.
11. Wash all of your vegetables and peel your carrots.
12. Cut your zucchini, squash, and red pepper into a large dice. Cut your carrots into thin slices on a bias.
13. Heat a large skillet over medium high heat. Add 1 Tbsp of olive oil.
14. Add the carrots, red pepper and 1 Tbsp of garlic to the pan first. Allow them to cook for a few minutes and then add in the zucchini and squash.
15. Once the carrots have softened, add in the remaining teriyaki sauce and toss to coat. Season with salt and pepper to taste if necessary.
16. This recipe makes 5 servings. Divide your chicken and vegetables evenly 5 ways to each of your containers.