This Is My Fresh Summery Reset Meal

Juicy teriyaki chicken, grilled if you want, served over rice with a scoop of bright gingery peaches, and a rich sesame drench getting into every bite.

My family’s summer eating has two basic modes:

  • Fresh mode: vibrant, summery produce — crispy, juicy, colorful.
  • YOLO mode: chips (so many chips), ice cream cones, hot dogs, fried chicken sandwiches, and packaged snacks that hit just right at the pool, on a road trip, or at the State Fair.

I truly love both of these categories. But once every few weeks, I start to sense myself going a bit hard into YOLO mode — typically after a road trip or an extended amount of pool days, which is where we’re at here at the end of summer.

This teriyaki chicken with ginger peaches has been my go-to meal for when I’m ready to get back to something a bit fresher.

Teriyaki chicken in a bowl with rice, salsa, and green beans.

I’ve made it as a bigger meal for my extended family — nieces, nephews, sibs, parents — where my dad helped me grill the chicken, we sliced up “plain peaches” for the kids, and almost all of us went back for seconds. And I’ve also made it for a meal just for our family, because 9 out of 10 nights, I am looking for a way to just eat peaches for dinner (or dessert).

How To Make This Teriyaki Chicken (Video)

Watch on YouTube

Recipe

Description: Juicy grilled teriyaki chicken, bright gingery peaches, and a rich sesame drench all over top — a go-to dinner when you want something fresh.

Ingredients

Teriyaki Chicken

  • 1/2 cup teriyaki sauce (Soy Vay recommended)
  • 1 large clove garlic, grated (or 1/2 teaspoon garlic powder)
  • 1 lb. chicken breasts
  • 2 teaspoons avocado oil

Ginger Peaches

  • 4 peaches or nectarines, diced
  • 1/4 cup chopped scallions, or cilantro, or both
  • 1 teaspoon freshly grated ginger
  • 1–2 tablespoons fresh lime juice (from 1–2 limes)
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Sesame Drench

  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon chili crisp
  • 1–2 tablespoons water (as needed, to thin it out)

Extras For Serving

  • 1 cup white rice
  • Green beans (optional)

Instructions

  1. Prep Chicken: Slice the chicken breast into thinner pieces, or pound them out to be thinner. Mix the teriyaki sauce and garlic together in a bowl or zip-lock bag. Add the chicken and marinate for at least 30 minutes, or up to 8 hours in the fridge.

  2. Make the Ginger Peaches: Toss the diced peaches with scallions or cilantro, grated ginger, lime juice, salt, and sugar. Stir to combine and let it sit while you cook the chicken so the flavors can meld.

  3. Make the Sesame Drench: Whisk together the soy sauce, sesame oil, brown sugar, and chili crisp. Add water as needed to reach a pourable consistency.

  4. Cook the Chicken: Heat avocado oil in a skillet over medium-high heat, or preheat your grill. Cook the chicken for 4–5 minutes per side, until cooked through and nicely caramelized. Let it rest a few minutes, then slice.

  5. Assemble: Serve sliced chicken over white rice. Top with a generous scoop of ginger peaches and drizzle the sesame drench over everything. Add green beans on the side if you like.

This meal works just as well for a weeknight dinner as it does for feeding a crowd — and with peak-season peaches, it’s hard to beat as a late-summer staple.