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.
Ingredients
- 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
Instructions
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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.
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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.
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Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350 F/ 177 C for 15-20 minutes.
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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.
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After roasting is complete, mix all the veggies together in one pan and roast another 10 minutes.
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Arrange roasted veggies on top of bowls of fresh organic salad greens and top with pieces of marinated, cooked chicken.
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Use the teriyaki chicken stir-fry marinade sauce as the salad dressing.
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Serve and enjoy!
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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.
Sarah
When you say to use the marinade sauce as the dressing isnt that dangerous as raw chicken has been sitting in it?
No because it has been stir fried with the chicken so it is cooked.
In the instructions it says to stir fry the chicken with the marinade sauce.
I know this is off topic but what can one eat to gain weight? Maybe you could do a blog on that. I eat very healthy but not as healthy as you and I can’t seem to gain any weight, please help!!!!!
Wheat puts weight on me in a hurry. But, if you are a bit hypoglycemic and not eating enough good fats this might now work so well. Try stabilizing your blood sugar by eating lots of good whole saturated fats (butter, cream, egg yolks) and then the grains in your diet will likely help to put on some weight for you. I know this approach works quite well for me.
Make lots of homemade ice cream and DIG IN!
I do eat wheat. I’m allergic and lactose intolerant to dairy. It gives me acne. I started adding butter in my diet to see if it causes a reaction. I read that butter and cream are low in casein and whey. If I’m ok with butter then I will start on cream. I eat coconut oil but it has been causing loose stools. Is this normal for coconut oil to be doing this? I would love to be able to eat homemade ice cream. I can’t get a hold of raw dairy either because its illegal in Canada.
Make ice cream with coconut milk then. Yes, it is normal if you have an imbalanced gut flora for coconut oil to cause loose stools.
Hi, I just want to add unless you know this already, that pasteurization is what people are allergic to -they really are not lactose intolerant. When we started using raw milk cream and butter those members of my family who were thought to be highly allergic to lactose were able to drink and eat raw milk and products without any problems!
Sarah,
I have the opposite problem that Raquel has. So since I need to loose weight, I probably should completely avoid wheat products to see if that would help. When you say that wheat puts weight on, is wheat the only grain you avoid when you loose weight? I could at least try to eliminate wheat but I don’t think I can avoid all carbs. What is your prospective on this from your experience. I need to loose about 10 lbs.
So should I avoid the coconut oil until my gut is balanced? It doesn’t happen everytime. When you say wheat are you talking about soaked and fermented wheat?
Thanks!
I lived in Melbourne Australia for 6 months and they do like to use pumpkin a lot but is it really pumpkin? But at the grocery store there I saw what we call Butternut Squash being called Butternut Pumpkin………..so I’m wondering what your sister-in-law meant in this recipe. I also, at the time, then wondered if what I was seeing in dishes out in the restaurants and food courts of Australia was really Butternut Squash. Technically they should be interchangeable in most recipes but I’m just curious.
We have a variety of pumpkins in Australia… just like I expect you do in the United States.
Butternut pumpkin is popular with children because of its sweetness. Jap (sometimes called Kent) is another favourite, being REALLY bright orange flesh. We also have a big Queensland Blue but in my opinion, can be difficult to cut with a really tough skin.
They are all pumpkins and most recipes don’t specify which type to use. I just choose whichever is available at the time, sometimes combining a number of varieties together.
Hi Sarah,
Can you explain why it’s okay to heat EVOO in this recipe? Trying to understand how, when and why to use which fats and from what I’ve read we shouldn’t be heating EVOO. Thank you!
Olive oil is fine for a low temp saute. Heating any higher would be damaging to this delicate oil.
Hey Sarah,
I had planned to make teriyaki chicken tonight, then I saw this recipe, however I don’t have pumpkin but i do have butternut squash. Do you think it would work with the other ingredients (taste wise) I am thinking about trying it. I love your site and the last video you did on dressing and sauces is great. I had already been making these but I love having a video so handy.. Thanks for all you do for us Sarah
Hi Teresa, not sure about butternut squash as this squash has such a distinctive flavor that is different from other squashes – at least to my tastebuds.
Can you find calabaza pumpkin? This summertime pumpkin is in season right now.
Looks yummy! I have a question about vit. D. I have been taking 5,000 IU and noticed that it makes me constipated, does anyone else have this problem?
Are you taking vitamin D in isolation? Best to take it as a whole food like fermented cod liver oil which balances with the vitamin A and K to prevent toxicity.
Yes I’m taking it in isolation.
Mmm…I love a good stir fry and yours looks yummy and so healthy too!
1 cup should do it! 🙂
I might be blind (its early here!) how much teriyaki sauce do you use?
Teriyaki Chicken Stir Fry With Roasted Veggies http://t.co/jltlrvm http://bc.vc/TpGmY