Teriyaki Chicken

One of our other favorite meals to have for dinner. It makes for a family of four, and lunch leftovers. Takes 20 to 30 minutes to make.


Chicken Teriyaki & Potatoes

Serving Size:
Meal for 6
30 min


  • 5 to 6 medium size potatoes cubed and boiled in seasoned water, strained, and set aside.
  • 4 to 5 Chicken breast cut to your liking, seasoned 
  • 1 Tbs Canola, Olive, or Vegetable Oil for sautéing
  • 2 med-size sweet Peppers, a variety of colors, chopped
  • 1 med Yellow Onion, chopped 
  • Seasoning to taste ( Salt, Black Pepper, Creole Original Seasoning, Garlic Powd)
  • 2 Tbs of  Teriyaki, Prego or Raguu Sauce, Ketchup, and Pancake Syrup, with 1/2 cup hot water. Whisk until smooth

Let’s Cook!

  1. Boil Potatoes until well done, drain, set aside.  
  2. Sauté onions, peppers,  chicken, seasoning all to taste. Add sauce to cover the chicken, mix well, cover, cook 10 min on low heat. 
  3. Add the potatoes to the mix, let everything  simmer for 5 more minutes until liquid is almost gone. 

Bon Appetite!

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