Teriyaki is my favorite meal; as a result, I could eat it every day. My family on the other hand could pass it up when given the chance. I try to make it delicious and something they would want to eat, not always the same teriyaki. I found this teriyaki seasoned chicken when I went to ALDI grocery shopping. For this teriyaki recipe, you can mix up any of the vegetables or omit the ones you do not want in it. Additionally, having a can of coconut milk in your pantry is ideal for this recipe.
Published September 21, 2021
Updated March 14, 2022
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Cost Breakdown for Teriyaki Chicken
If you follow my blogs, then you know I love getting the cost for a meal for our family to be under $20. Below is the cost for each item used for this recipe that were bought at ALDI.
Chicken Seasoned with Teriyaki $6.93
Spaghetti Pasta $1.55
4 garlic cloves $0.25
1 can coconut milk $1.85
Sweet peppers $1.00
Total cost to make this recipe $14.86
Cost per serving $1.85 as some had seconds and Tyler was able to get a meal for lunch the next day. I typically do not use pre seasoned meat but made an exception because this one looked so delicious! Plus, it was teriyaki, so I was excited to try something new.
By adding the coconut milk, the drippings at the bottom of the pan created a delicious sauce. I have a fantastic teriyaki sauce recipe in my arsenal of recipes, but with this pre-seasoned chicken, I was able to shake up the meal for our family.
Chicken Teriyaki Ingredients
4 garlic cloves
1 head of broccoli
6 sweet peppers
2 pounds Chicken
1 can coconut milk
2 Tbsp oil
- Firstly, heat 2 Tablespoons oil in a large skillet.
2. These pre-seasoned chicken breasts came in a few large pieces. Instead of keeping them large I cut them in half, so they are not as thick. Add the teriyaki flavored chicken and cook until the edges begin to turn white. Then flip the chicken to cook on the other side. Make sure your chicken is cooked fully, with an internal temperature of 165 degrees.
3. Peel the carrots and then slice them and add to the saucepan with the chicken. Today, I sliced them into circles while sometimes I cut them lengthwise and dice them smaller. I love my Pampered Chef cutting board! The non-slip grips help it to stay on the countertop.
4. In a sink colander, firstly wash the broccoli and then cut the broccoli into smaller chunks and then add the pieces to the cooked chicken in the pan. The bottom stem is quite thick, so you can choose to cut it off entirely and not add it to the pot. All you really need is the tops and about one inch of the stalks for this recipe.
5. Cut the tops of the sweet peppers off, cut them in half and then remove the seeds, then slice the peppers into small pieces and add them to the cooked chicken in the pan.
6. 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, around 1-2 minutes.
7. Open the can of coconut milk and pour it into the cooking vegetables, then stir to combine. Additionally, you might need to use a spatula to scrape any coconut out of the can as it can be very thick.
8. Put a lid on the pan and then let it simmer for 5-minutes to cook the vegetables.
The tumbler cup in the background I bought from my good friend Brittney! She makes personalized cups for every occasion. Check out her page! Mine says Mom of Boys & A Princess and I love it!!!
9. Fill a 6-Quart bot with water and then set it on the stove heating the water to a boil.
10. Then add the pasta to the boiling water and cook according to package directions.
11. When the pasta is done, use a measuring cup and take out one cup of pasta water.
12. Add the water to the cooking vegetables with chicken and then stir, the pasta water will help the chicken teriyaki and vegetables to stick to the pasta and not be a runny sauce. If desired, add soy sauce to the cooking chicken and vegetables.
13. Drain the pasta in a sink colander when cooked. Using a colander that rests on the edges of the sink instead of in the bowl helps cut down on splashed water on your food.
Finally, serve Chicken Teriyaki and vegetables over pasta, sprinkle with sesame seeds and enjoy!
Ethel found a piece of uncooked spaghetti pasta on the floor and was chewing it and played with it for over ten minutes. Ethel cat came to our family last July, after being found on a neighbor’s deck. She was tiny then, no bigger than a soda can. We named her Ethel because we have a dog named Lucy, and we were hoping they would be best friends. However, Ethel is quite a cantankerous cat. So, when I saw her play with this pasta, I had to get a picture of her being playful as she is not often playful.
Despite this chicken being pre-seasoned, it was super moist and tender. Adding the pasta water helps the sauce stick to the pasta. The carrots were soft, broccoli was fully cooked, and the pasta was reminiscent of going to a Chinese Food Buffet without having to spend sixty dollars to feed our family. When we go to a buffet, we spend close to $70. However, making this meal at home costs less than $15!
Chicken Teriyaki with Vegetables Recipe
Chicken Teriyaki with steamed Vegetables
- Cutting board
- Sink Colander
- Large Saucepaqn
- 6-Quart Pot
- 2 Tbsp Oil
- 4 Carrots
- 1 head Broccoli
- 6 Sweet Peppers
- Spaghetti Pasta
- 2 pounds Teriyaki Chicken
- 1 can Coconut Milk
- Soy Sauce
- 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!
One response to “Chicken Teriyaki with steamed Vegetables”
This looks amazing!Loading…
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