Description
Teriyaki Chicken with Mashed Potatoes and Roasted Veggies is a harmonious blend of flavors and textures: juicy chicken glazed in a glossy teriyaki sauce, fluffy mashed potatoes, and sweet, charred vegetables. This dish offers comfort and vibrancy in each bite and is perfect for any occasion.
Ingredients
Scale
For the Teriyaki Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water
- Optional: sesame seeds, chopped green onions
For the Mashed Potatoes:
- 2 lbs russet or Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk (warmed)
- 4 tbsp unsalted butter
- Salt and white pepper to taste
For the Roasted Veggies:
- 1.5 cups baby carrots
- 1.5 cups broccoli florets
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
- Whisk in cornstarch slurry and cook until the sauce thickens. Set aside.
- Preheat oven to 425°F (220°C). Toss carrots and broccoli with oil, garlic powder, salt, and pepper. Roast 20-25 mins.
- Boil potatoes in salted water for 15-18 mins until fork-tender. Drain and mash with warm milk and butter. Season.
- Season chicken breasts. Sear in skillet with olive oil until cooked through (165°F internal temp).
- Reduce heat and pour glaze over chicken. Spoon sauce on top and simmer 2-3 mins.
- Plate mashed potatoes, roasted veggies, and glazed chicken. Garnish if desired.