Veggie-Loaded Teriyaki-Style Chicken Skillet (Cabbage, Carrots & Onion)
Mild, sweet-savory skillet chicken with lots of soft veggies (cabbage + onion + carrots). Great over rice; sauce can be kept on the side for picky eaters.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb sale
- Organic Green Cabbage ~3/4 lb (about 1/2 small cabbage), thinly sliced $1.69/lb
- Organic Jumbo Yellow Onion 1 small, sliced $1.49/lb
- Simple Truth Organic® Cut and Peeled Baby Carrots Bag 6–8 oz, thin coins $1.99
- Soy sauce 3 tbsp
- Honey or brown sugar 1–2 tbsp
- Rice vinegar or apple cider vinegar 1 tbsp
- Cornstarch 1 1/2 tsp
- Water 1/2 cup
- Neutral oil 1 1/2 tbsp
- Cooked rice (optional) about 2 cups cooked, for serving
Instructions
- Prep: Cut chicken into bite-size pieces. Slice cabbage, onion, and carrots.
- Sauce: Whisk soy sauce, honey, vinegar, cornstarch, and water.
- Cook chicken: Heat oil in a large skillet over medium-high. Cook chicken 4–6 minutes until browned and cooked through; remove to a plate.
- Cook vegetables: Add onion and carrots; cook 3 minutes. Add cabbage + pinch of salt; cook 5–7 minutes until tender (splash water if needed).
- Finish: Return chicken. Pour in sauce; simmer 1–2 minutes until thickened and glossy.
- Serve: Over rice or as a bowl. For kids, serve chicken and veggies with sauce for dipping.
Health notes: High-protein, high-veggie. Reduce honey to 1 tbsp to lower sugar.
Drink pairing: Iced tea; adults: dry Riesling.