Teriyaki Chicken Breast Recipe

Cheryl manages a garden shop which is attached to a grocery store with a great produce department.

So when she came home with a bag of fresh vegetables I knew we were going to have a great complement to the chicken breasts I had planned for dinner.

Teriyaki Chicken Breast Recipe

2 cups chopped mushrooms
1 medium chopped onion
2 carrots, peeled and thinly sliced
2 celery stalks, chopped
1 small zucchini sliced
1/2 chopped red pepper
1/2 chopped green pepper
2 cups of chopped broccoli
Golden Dragon thick Teriyaki sauce
garlic powder
coconut oil

Cut 6 boneless and skinless chicken breasts into nice bite sized pieces. Heat the wok and add a large wooden spoon full of pure coconut oil.

Cook while continuously stirring the chicken breasts over a medium heat until there is no more pink in the middle. Remove the chicken breast from the wok and set it aside.

Drain any residue liquid from the wok and add more coconut oil to the wok; cook the onions and mushrooms over medium heat until the onions start to become translucent. Add the rest of the vegetables while continuously stirring.

Add the cooked chicken breasts; continue stirring. Add teriyaki sauce to your own taste. Add garlic powder to your own taste.

Once the vegetables begin to soften somewhat, reduce the heat and cover. Let simmer for a few minutes, but keep checking for the consistency you like. We like our vegetable still a little crunchy so we don't want to cook them for too long.

I keep taste testing until it's just right. Once they are getting just about right, remove the lid, turn up the heat for a few minutes to burn off any excess liquid. Keed stirring vigorously to prevent burning.

We placed this on a bed of rice and called it dinner.

This teriyaki chicken breast recipe served 4 of us and there is going to be lunch for a couple of lucky people. Everybody loved it.

Send us one of your favorite teriyaki chicken breast recipes and we'll send you 50 of our favorite recipes.

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