For those nights you just don’t have time

Teriyaki Chicken and Vegetables with Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Teriyaki Chicken Bowl3


  • 4 chicken breasts, cut into one inch pieces
  • 1 medium onion, chopped
  • 1 bottle Teriyaki sauce
  • 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)


  1. Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
  2. Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
  3. Serve over rice.


Menu #19

Monday  Teriyaki Chicken and Veggies  mich’s menu menagerie
Tuesday Shitake And Bok Choy lo-mein Cooks Country pg 18 (April/May)
Wednesday  Sonoran HotDogs,

Asparagus Salad

just another jane of all trades,

Cooks Country pg 11 (April/May)

Thursday  Corned Beef and Cabbage Taste of Home
Friday  Seafood Tacos just another jane of all trades
Saturday  Mozzarella + Pizza,


the pioneer woman
Sunday  Pan-Seared Chicken Thighs,

Glazed Carrots

Cooks Country pg 18 (April/May)