How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken With Crunchy Vegetables?

You need 8 ingredients. The key ingredients include: 34 lb chicken breast, skinless, boneless, cut into 1-inch pieces, ¼ cup low-sodium teriyaki sauce, divided, 1 teaspoon dark sesame oil, 1 cup diagonally sliced celery, and more.

Is Chicken With Crunchy Vegetables suitable as meat & poultry?

Yes, Chicken With Crunchy Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken With Crunchy Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Crunchy Vegetables Recipe

Name: Chicken With Crunchy Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb chicken breast, skinless, boneless, cut into 1-inch pieces; ¼ cup low-sodium teriyaki sauce, divided; 1 teaspoon dark sesame oil; 1 cup diagonally sliced celery; ¾ cup thinly sliced carrot; 1 garlic clove, crushed; 1 cup coarsely shredded red cabbage; 1 (8 ounce) can sliced water chestnuts, drained

Try this homemade Chicken With Crunchy Vegetables recipe the whole family will love. Made with chicken, teriyaki sauce, dark sesame oil and celery. Easy…

This Chicken With Crunchy Vegetables relies on simple, everyday ingredients such as dark sesame oil, diagonally sliced celery, thinly sliced carrot and garlic clove, crushed. It comes together quickly and makes 4 servings, at about 6438 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

34 lb chicken breast, skinless, boneless, cut into 1-inch pieces
¼ cup low-sodium teriyaki sauce, divided
1 teaspoon dark sesame oil
1 cup diagonally sliced celery
¾ cup thinly sliced carrot
1 garlic clove, crushed
1 cup coarsely shredded red cabbage
1 (8 ounce) can sliced water chestnuts, drained

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Quick Info

Servings
4 servings
Calories
6438 kcal
Category
Meat & Poultry

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