This is one of my favorite family recipe, super kid friendly thanks to the bite size and the Teriyaki sauce taste. It’s easy to make, healthy and I can substitute the vegetables following the seasons and pending what is available at the farmers market. I like to serve the Teriyaki Chicken on a bed of CousCous to create a complete meal for the kids. Also rice or any other cereal is a nice side option.
Also, as I make the Teriyaki sauce from scratch, I can control every single ingredient and make it just a bit less sweet than the original recipe.
I would definitely suggest this recipe for toddlers, +12months.
If you have a baby in the family (8/10 months) and you still want to let him/her try the recipe, here you are few changes to the recipe for you:
- substitute the honey with dates puree or figs puree or maple syrup.
- for your baby I would not use a lot of Teriyaki sauce as it contains soy sauce (aka salt). You can easily remove few cubes of chicken and an handful of veggies before adding the Teriyaki sauce. Season the remaining big quantity as described in the recipe and simply add one teaspoon of Teriyaki sauce to the baby quantity. Place your baby chicken/veggie portion in one corner of the baking sheet so that it will stay separate from the other.
- Once everything is baked, place your baby portion in a container, add some hot water or vegetable broth and make a nice and smooth puree with an immersion blender.