What Veggies Go With Teriyaki Chicken? 13 Best Vegetables

If you’re wondering what veggies go with teriyaki chicken, you’re in the right place.

In this roundup, you’ll find 13 of the best vegetables to serve alongside teriyaki chicken.

From simple sides like steamed rice and roasted broccoli to more adventurous dishes like kimchi fried rice and Thai green curry, there’s something here for everyone.

So whether you’re looking for a quick and easy weeknight meal or something a little more special for weekend entertaining, you’ll find it here.

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What Veggies Go With Teriyaki Chicken? 13 Best Vegetables

Don’t settle for any old vegetable with your teriyaki chicken.

There are a number of great vegetables that can take the dish from good to great.

Here are 13 of the best vegetables to eat with teriyaki chicken:

1. Broccoli

Broccoli has an earthy, almost sweet taste that goes well with a lot of different flavors.

I often find myself adding it to recipes like teriyaki chicken, because the sweetness of the sauce complements the broccoli perfectly.

Plus, it’s a great way to sneak some extra veggies into your meal!

Pro Tips:

• Try roasting your broccoli instead of steaming it. Roasted broccoli has a nutty flavor that is absolutely delicious.
• If you’re short on time, you can microwave broccoli. Just be sure to add a little water to the bottom of the dish and cover it with a damp paper towel.
• Add some cheese! Broccoli and cheese is always a good idea.

2. Cauliflower

Cauliflower is fairly nutty and almost sweet in flavor, making it a versatile veggie to include in recipes.

I often like to roast cauliflower and serve it as a side dish or add it into grain bowls.

Cauliflower is also a great sub for rice – just pulse it in a food processor until it resembles rice grains and voila!

Pro Tips:

• To get the perfect roasted cauliflower, make sure to cut the florets evenly so they cook at the same rate.
• Season the cauliflower well with salt, pepper, and olive oil before roasting.
• Roast the cauliflower at a high temperature (400 degrees Fahrenheit) for 20-25 minutes.

3. Carrots

Carrots are sweet, woody, and earthy with a noticeable harshness when eaten raw.

When cooked, they mellow out and take on a softer flavor that works well in savory dishes.

I often like to include carrots in my recipes because they add a lovely sweetness and depth of flavor, especially when paired with teriyaki chicken.

Pro Tips:

• Try roasting your carrots before adding them to your dish. This will help bring out their natural sweetness.
• If you’re short on time, you can also just steam or boiled your carrots until they’re tender.
• Don’t forget to season your carrots! A little bit of salt and pepper goes a long way.

4. Corn

Corn comes with a sweetness that can’t be found in many other vegetables.

It’s a great way to add some natural sugar and depth of flavor to a dish.

I love using it in recipes at home, especially with teriyaki chicken.

Pro Tips:

• Try roasting your corn before adding it to the dish. This will give it a nice smoky flavor.
• If you’re short on time, you can always just boil the corn instead of roasting it.
• Don’t be afraid to experiment with different types of corn. I like using white corn or yellow corn, but feel free to use whatever you have on hand.

5. Green beans

Green beans taste grassy and slightly bitter when they’re raw, but cooking them brings out their natural sweetness.

They’re a great source of vitamins, and they pair well with so many different flavors.

I often like to include them in my recipes at home, especially with teriyaki chicken.

Pro Tips:

• Trim the ends off of the green beans before cooking them.
• If you’re short on time, you can cook green beans in the microwave. Just place them in a microwave-safe dish with a little bit of water, cover, and cook for 3-4 minutes.
• To make green beans more exciting, try roasting them in the oven with some olive oil and garlic salt. Roasted green beans make a great healthy snack or side dish.

6. Peas

Peas are like little balls of flavor and I love adding them to all sorts of recipes.

They’re great in stir-fries, they go well with chicken, and they add a nice pop of color to any dish.

Plus, they’re really good for you!

Pro Tips:

• If you’re short on time, you can always use frozen peas. Just make sure to thaw them before adding them to your dish.
• To give your peas a little extra flavor, try sautéing them in some garlic before adding them to your recipe.

7. Bell peppers

Bell peppers come in many colors – so choose your favorite!

I love to use a mix of red, yellow, and orange peppers because they not only look pretty, but they each have their own unique flavor.

Bell peppers are a great way to add some extra crunch and sweetness to a dish.

Pro Tips:

• For an extra crispy pepper, roast them in the oven before adding them to your recipe.
• If you’re short on time, you can always just sauté the peppers in a pan.
• Try something new and stuff your bell peppers with quinoa or rice for a delicious and filling meal.

8. Broccolini

Broccolini is mellower and less bitter than standard-issue broccoli, making it a perfect candidate for stir-fries, pastas, and other quick weeknight dinners.

I especially love it with teriyaki chicken because the sweetness of the sauce pairs so well with the slightly charred flavor of the broccolini.

Pro Tips:

• To get perfectly crispy broccolini, make sure to use a large enough pan so that the vegetables can cook in a single layer.
• If you’re short on time, you can steam the broccolini instead of roasting it. Just add it to the pan during the last few minutes of cooking.
• Add some spice by sprinkling red pepper flakes on top of the finished dish.

9. Brussels sprouts

Brussels sprouts are sweet, nutty, and smokey all at the same time.

They’re the perfect addition to any dish, but I especially love them with teriyaki chicken.

Pro Tips:

• Cut them in half: This will help them cook evenly and prevent them from burning.
• Roast them: Roasting Brussels sprouts brings out their natural sweetness.
• Add some bacon: Because everything is better with bacon.

10. Cabbage

Raw cabbage has a very easily identifiable and bitter taste, which is why a lot of people don’t like it.

However, cabbage is an extremely versatile vegetable that can be used in a variety of dishes.

When cooked properly, cabbage can be sweet, savory, or even spicy. It’s also packed with nutrients and is very low in calories.

Pro Tips:

• To reduce the bitterness of raw cabbage, soak it in cold water for at least 30 minutes before cooking.
• Cabbage can be tricky to chop because of its large leaves. I like to cut the cabbage into quarters, then slice it thinly from the core.
• If you’re looking for a quick and easy way to cook cabbage, try roasting it in the oven with some olive oil and your favorite seasonings.

11. Kale

Kale has a very strong flavor (think: cabbage), so it’s important to pair it with other bold flavors.

I love adding kale to teriyaki chicken because the sweetness of the sauce really helps to balance out the bitterness of the kale.

Pro Tips:

• Kale is best when it’s cooked until it’s slightly wilted but still bright green.
• If you’re not a fan of kale, you can swap it out for spinach or Swiss chard.
• To make this dish even healthier, try using ground turkey instead of chicken.

12. Spinach

Raw spinach has a mild, slightly sweet flavor that pairs well with a lot of different dishes.

I often like to include it in recipes at home, especially with teriyaki chicken.

Here are a few pro tips for working with spinach:

• Wash the spinach thoroughly before using it.
• Spinach is very versatile and can be used in both cooked and raw dishes.
• If you’re using spinach in a cooked dish, make sure to cook it until it’s wilted down completely. Otherwise, it can be tough and chewy.

13. Swiss chard

Mild, sweet, earthy, and slightly bitter, Swiss chard is a great leafy green to include in your kitchen repertoire.

I love using it as a base for dishes like teriyaki chicken or shrimp stir-fry.

It’s also a good source of vitamins, as well as magnesium and iron.

Pro Tips:

• Wash the Swiss chard thoroughly before cooking to remove any dirt or sand that may be clinging to the leaves.
• To make chopping the Swiss chard easier, remove the stems by running a knife along either side of the stem.
• If you find Swiss chard to be too bitter for your taste, try blanching it before cooking.