Chicken Teriyaki with Rainbow Chard
A fast and flavorful stir-fry inspired by Seattle-style teriyaki and my mom’s weeknight dinners—this chicken teriyaki with rainbow chard is packed with savory-sweet flavor, seasonal veggies, and a touch of queer garden joy. Serve it over rice for a comforting, colorful meal.
Ingredients
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 4 tbsp pineapple juice
- ¼ tsp MSG optional
- 2 tbsp sesame oil or substitute canola oil
- 2 medium boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 12 oz chard stems removed and cut into 1-inch sticks; leaves roughly chopped
- 2 green onions sliced (white and light green parts separated from dark green tops)
- 1 tbsp cornstarch
- Steamed medium-grain rice for serving
- Toasted sesame seeds optional, for garnish
Instructions
- Make the teriyaki sauce: In a small bowl, whisk together the brown sugar, soy sauce, pineapple juice, and MSG (if using). Set aside.
- Prepare the chicken: Cut each chicken breast in half with the grain, then slice into strips against the grain.
- Cook the chicken and vegetables: Heat the sesame oil in a large skillet over high heat. When hot, add the chicken, chard stems, and the white/light green parts of the green onions. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and the chard stems are tender, about 7–8 minutes.
- Add sauce and thicken: Pour the teriyaki sauce into the skillet. Lower the heat to medium-low. In the same bowl used for the sauce, mix the cornstarch with 1 tablespoon of water. Stir the slurry into the skillet and cook, stirring constantly, until the sauce thickens.
- Finish with chard leaves and green onions: Add the chard leaves and the dark green tops of the green onions. Cook, stirring often, until the leaves are wilted and tender, about 1–2 minutes. Remove from heat.
- Serve: Spoon the chicken and chard over steamed rice. Garnish with toasted sesame seeds, if desired.