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Teriyaki Chicken and Vegetables

Total Time

Prep/Total Time: 30 min.


4 servings

Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. —Simple & Delicious Test Kitchen
Teriyaki Chicken and Vegetables Recipe photo by Taste of Home


  • 1 tablespoon plus 1/3 cup cornstarch, divided
  • 1 cup orange juice
  • 6 tablespoons teriyaki sauce
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil, divided
  • 2 medium yellow summer squash, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 package (12 ounces) broccoli coleslaw mix
  • 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta


  1. In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside.
  2. Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
  3. In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

Nutrition Facts

1 chicken breast with 1 cup vegetable mixture and 1 cup rice pilaf: 574 calories, 16g fat (3g saturated fat), 94mg cholesterol, 1707mg sodium, 62g carbohydrate (14g sugars, 5g fiber), 44g protein.

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