Chicken Teriyaki with steamed Vegetables
Recipe for a quick and easy Chicken Teriyaki using pre-seasoned chicken. Stretch this meal with vegetables and pasta.
Equipment
- Cutting board
- Sink Colander
- Large Saucepaqn
- 6-Quart Pot
Ingredients
- 2 Tbsp Oil
- 4 Carrots
- 1 head Broccoli
- 6 Sweet Peppers
- Spaghetti Pasta
- 2 pounds Teriyaki Chicken
- 1 can Coconut Milk
- Soy Sauce
Instructions
- Heat 2 Tablespoons oil in a large skillet.
- Add the teriyaki flavored chicken and then cook until the temperature reaches 165 degrees.
- On a cutting board, cut the tops of the sweet peppers off and remove the seeds, then dice them into small pieces and add them to the cooked chicken in the pan.
- In a sink colander, wash and then peel the carrots, then slice them, add the carrots to the cooked chicken and stir to combine.
- Wash and cut the broccoli into smaller chunks and then add them to the cooked chicken in the pan.
- Peel the outside off the garlic, smash it with the side of the knife, and then mince it.
- Add the garlic to the pan and cook it until fragrant. Stir the garlic to combine.
- Open the can of coconut milk and pour it into the cooking vegetables, then stir with a spatula to combine.
- Put a lid on the pan and let it simmer to thicken the sauce.
- Fill a 6-Quart bot with water and set it on the stove. Heat the water to boil.
- Add the pasta and cook according to package directions.
- When the pasta is done, use a measuring cup and take out one cup of pasta water.
- Add the reserved pasta water to the cooking vegetables with chicken, then add soy sauce and vegetables if desired.
- Drain the pasta in a sink colander, then transfer to a serving platter.
- Serve Chicken Teriyaki and vegetables over pasta, sprinkle with sesame seeds and enjoy!