teriyaki chicken recipe, teriyaki chicken

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.

Course Main Course, Salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Sarah Pope MGA



  1. Slice chicken into small pieces. Place in a bowl with teriyaki sauce, garlic, brandy, and honey. 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.

  2. Once marinated, quickly stir fry the chicken with the marinade sauce until cooked through.

  3. 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.

  4. Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350 F/ 177 C for 15-20 minutes.

  5. After roasting, mix all the veggies together in one pan and roast another 10 minutes.

  6. Arrange roasted veggies on top of bowls of fresh organic salad greens and top with pieces of marinated, cooked chicken.

  7. Use the teriyaki chicken stir fry marinade sauce as the salad dressing.

  8. Serve and enjoy!

  9. Be sure to refrigerate any leftovers of your teriyaki chicken stir fry creation!