This recipe for teriyaki chicken and roasted vegetables is served over salad greens for a light meal that uses the marinade sauce as an easy and rich tasting salad dressing.
Dig that wok out of the back of the cabinet and dust it off! You are going to need it for this teriyaki chicken stir-fry!
My Sister-in-Law shared this unique and tasty recipe with me while she was visiting.
It is absolutely delicious and an excellent choice to serve at dinner parties as it looks so beautiful on serving plates.
I recommend using this easy homemade teriyaki sauce recipe instead of buying at the store. There are, quite frankly, no good quality brands at the store that I’ve been able to find.
This particular version of teriyaki chicken is a wonderful spring or summer dish as the vegetables are currently in season, at least in my neck of the woods.
I’ve got peppers and eggplant nearly ready to pick in the garden as I type this!
Americans generally don’t eat roasted pumpkin, but it is very popular in Australia, where my Sister-in-Law lives. I fell in love with it the first time I tried it, and I’m sure you will enjoy it too if you like the flavor of pumpkins or squash.
Teriyaki Chicken Recipe with Roasted Veggies
This recipe for teriyaki chicken and roasted vegetables is served over salad greens for a light meal that uses the marinade sauce as an easy and rich salad dressing.
- 4 chicken thighs, breasts or combination preferably pastured
- extra virgin olive oil
- 1 red pepper preferably organic
- 1/2 medium pumpkin preferably organic
- 1 eggplant preferably organic
- salad greens preferably organic
- 1 clove garlic
- 1 cup teriyaki sauce
- 3 Tbl brandy
- 2 Tbl honey
Slice chicken into small pieces. Place in a bowl with teriyaki sauce, garlic, and brandy. Mix well and let marinate in the refrigerator for at least 30 minutes and up to several hours. The longer the better and more flavorful the chicken will be.
Slice pumpkin into bite size pieces. Baste with olive oil and roast at 350 F/ 177 C for 5 minutes. Cut red pepper into finger slices, baste with olive oil and place on top of the pumpkin. Roast for an additional 15 minutes at the same temperature.
Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350 F/ 177 C for 15-20 minutes.
While the vegetables are roasting, quickly stir fry the chicken with the marinade sauce until just cooked through. Drizzle on optional raw honey. Set aside.
After roasting is complete, mix all the veggies together in one pan and roast another 10 minutes.
Arrange roasted veggies on top of bowls of fresh organic salad greens and top with pieces of marinated, cooked chicken.
Use the teriyaki chicken stir-fry marinade sauce as the salad dressing.
Serve and enjoy!
Be sure to refrigerate any leftovers of your teriyaki chicken stir-fry creation!
Love Asian-inspired dishes? Try these recipes for Egg foo yung, Indian style chicken curry and Panang beef curry.
Valentine’s Day is fast approaching. This recipe is good to serve at that day. I am thinking of trying it out with my family.
Can I leave out the brandy as I don’t take alcohol?
The taste won’t be right without the brandy. All the alcohol is cooked off, so ok for those who don’t drink.
Fantastic recipe, thank you so much I’ll be making this weekend!
Here in Western Australia we don’t have access to raw butter (a couple of people do sell bath milk but nothing else, I’m looking into making my own though!) however I was just wondering when I’m using the slow cooker and won’t be getting hot temperatures, should I use EVOO instead of butter when a recipe calls for it? Thank 🙂
I did try the butternut squash in place of the pumpkin and we loved it.. alittle sweet just like the pumpkin is–wonderful favor since I roasted it. I strained the marinade and stir-fried the meat and took out of pan and boil down the marinade separately. ( I didn’t want it to steam the meat) It was very delicious!