Description
A hearty and flavorful dish featuring tender teriyaki-glazed chicken, creamy mashed potatoes, and caramelized roasted vegetables. Perfect for a satisfying dinner that feels both comforting and vibrant.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 1.5 pounds Yukon gold potatoes, peeled and cubed
- 1/4 cup butter
- 1/3 cup milk or cream
- Salt and pepper to taste
- 2 cups broccoli florets
- 1.5 cups carrots, sliced or baby carrots
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Set aside.
- Cook the Chicken: Season chicken with salt and pepper. Sear in a skillet over medium-high heat for 3–4 minutes per side. Pour teriyaki sauce over the chicken, reduce heat, cover, and cook for 7–10 more minutes.
- Boil the Potatoes: Place cubed potatoes in a pot with salted water. Bring to a boil, then simmer until fork-tender, about 15 minutes. Drain and mash with butter and milk. Season to taste.
- Roast the Veggies: Preheat oven to 425°F (220°C). Toss broccoli and carrots with olive oil, salt, and pepper. Roast for 18–22 minutes, flipping halfway through.
- Assemble: Plate mashed potatoes, top with teriyaki chicken, and arrange roasted veggies on the side. Drizzle extra sauce over chicken and garnish if desired.