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Teriyaki Chicken and Vegetables

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Teriyaki Chicken and Vegetables

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Course: Main Course
Cuisine: Asian
Keyword: chicken, dairy free, rice, teriyaki, vegetables
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 439kcal


  • 1 cup long-grain rice
  • 1 pound chicken breast
  • 16 ounce frozen vegetables, mixed


  • 1 cup water
  • 1/3 cup brown sugar
  • 5 tablespoon soy sauce, low sodium
  • 1 tablespoon honey
  • 1/4 teaspoon ginger, ground
  • 3 teaspoon garlic powder
  • 1/8 cup cornstarch
  • 1/4 cup water


  • Mix all ingredients but cornstarch and 1/4 cup water in a sauce pan and begin heating.
  • Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  • Heat until sauce thickens to desired thickness.
  • Add water to thin if needed.
  • Cook rice according to package directions.
  • Saute chicken in a different pan with a small amount of oil.
  • Add vegetables (stir fry mixed vegetables are best) and sauce and cook until heated through.
  • Serve over rice.
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Calories: 439kcal | Carbohydrates: 69g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 702mg | Fiber: 2g | Sugar: 22g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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