Japanese style teriyaki chicken cooked with zucchini, onion, carrot, broccoli and mushroom

Slice the chicken breast into bite-sized pieces. Chop the zucchini, onion, carrot, and mushrooms into thin slices. Cut the broccoli into small florets.

Prepare the Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining tablespoon of olive oil. Add the onion, carrot, zucchini, mushrooms, and broccoli. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Combine Chicken and Sauce

Serve the teriyaki chicken and vegetables over a bed of cooked rice. Enjoy!

Serve

chicken breast

teriyaki chicken bowl

Recipe information

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