Sometimes, all you need is a quick, flavorful meal that comes together in one pan, and Chicken Veggie Teriyaki Skillet is exactly that! Juicy chicken, crisp-tender veggies, and a rich, homemade teriyaki sauce combine to create a dish that’s both satisfying and easy to make. Serve it over rice or noodles, and you’ve got a complete meal in no time!
Why You’ll Love Chicken Veggie Teriyaki Skillet
Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
One-Pan Wonder: Less cleanup means more time to enjoy your meal.
Healthy & Nutritious: Packed with lean protein and colorful veggies.
Customizable: Swap in your favorite vegetables or adjust the sauce to your taste.
Better Than Takeout: Enjoy restaurant-quality flavors at home with wholesome ingredients.
Ingredients in Chicken Veggie Teriyaki Skillet
This dish is simple but packed with flavor! Here’s what you’ll need:
Chicken: Boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
Vegetables: Bell peppers, broccoli, snap peas, and carrots add color and crunch.
Garlic & Ginger: Freshly minced for an aromatic boost.
Soy Sauce: The base of a rich, umami-packed teriyaki sauce.
Honey or Brown Sugar: Adds a touch of sweetness to balance the flavors.
Rice Vinegar: A splash for brightness and depth.
Sesame Oil: Brings a toasty, nutty aroma to the dish.
Cornstarch Slurry: Helps thicken the sauce for the perfect consistency.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these easy steps to create a delicious teriyaki skillet meal:
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove from the pan and set aside.
Sauté the Veggies: In the same skillet, add a bit more oil and stir-fry the vegetables until tender but still crisp.
Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Thicken the Sauce: Stir in the cornstarch slurry and cook until the sauce thickens.
Combine Everything: Return the chicken to the skillet, toss with the sauce, and cook for another minute until everything is well-coated.
Serve and Enjoy: Serve hot over rice or noodles, garnished with sesame seeds and green onions.
How to Serve Chicken Veggie Teriyaki Skillet
This dish is already packed with flavor, but here are some fun ways to serve it:
- Over Steamed Rice: Classic and satisfying.
- With Noodles: Toss with lo mein or rice noodles for a different take.
- In a Lettuce Wrap: For a lighter, low-carb option.
- With Quinoa: A nutritious alternative to rice.
- Topped with Extras: Sprinkle sesame seeds, crushed peanuts, or fresh cilantro for added crunch.
Additional Tips
- Use Fresh Ingredients: Fresh garlic and ginger elevate the flavors.
- Adjust the Sweetness: Add more or less honey to taste.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha.
- Double the Sauce: If you love extra sauce, double the teriyaki mix!
FAQ Section
Q1: Can I use frozen vegetables?
A1: Yes! Just thaw and drain excess moisture before adding to the skillet.
Q2: What’s the best way to store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze this dish?
A3: Yes! Freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw and reheat before serving.
Q4: What protein alternatives can I use?
A4: Swap chicken for shrimp, beef, tofu, or tempeh.
Q5: Can I make this dish gluten-free?
A5: Yes! Use tamari or coconut aminos instead of soy sauce.
Q6: How do I prevent the sauce from getting too thick?
A6: If it thickens too much, add a splash of water or chicken broth.
Q7: Can I add more vegetables?
A7: Of course! Mushrooms, zucchini, or bok choy make great additions.
Q8: What’s the best way to reheat this dish?
A8: Reheat in a skillet over medium heat with a splash of water to refresh the sauce.
Q9: Can I meal prep this dish?
A9: Yes! Cook everything and store in meal-prep containers for an easy grab-and-go lunch.
Q10: What can I serve with this dish?
A10: A side of miso soup, egg rolls, or a cucumber salad pairs perfectly.
Final Thoughts
Chicken Veggie Teriyaki Skillet is a simple yet flavorful dish that’s perfect for any occasion. It’s quick, easy, and packed with delicious homemade teriyaki goodness. Whether you’re making it for a weeknight dinner or meal prepping for the week, this dish is sure to become a favorite. Enjoy!
Print
Chicken Veggie Teriyaki Skillet
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: One-Pot
- Cuisine: Asian
Description
This Chicken and Veggie Teriyaki Skillet is a flavorful, homemade alternative to store-bought teriyaki sauce. Loaded with bell peppers, chicken, and a delicious teriyaki sauce, this one-pot dinner is perfect for weeknights. Quick to make in 30 minutes, it’s an easy, family-friendly dish that pairs perfectly with brown rice or whole-grain ramen noodles.
Ingredients
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium recommended)
- 1/2 cup water
- 4 cloves garlic (minced)
- 2 tbsp fresh ginger (peeled and minced)
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 pinch red pepper flakes
For the Chicken and Veggies:
- 3 tbsp olive oil (divided)
- 1 red onion (cut in half and thinly sliced)
- 3 bell peppers (cored, seeded, and thinly sliced; any color)
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1/2 cup whole-wheat flour
- Fresh cilantro leaves (optional garnish)
Instructions
For the Teriyaki Sauce:
- In a bowl, whisk together soy sauce, water, garlic, ginger, sesame oil, rice wine vinegar, honey, and red pepper flakes. Set aside.
For the Chicken and Veggies:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion and bell peppers, cooking until softened and slightly browned (about 7 to 9 minutes). Transfer to a bowl and set aside.
- While the veggies cook, pound the chicken with a tenderizer and dredge in flour until evenly coated.
- In the same skillet, add the remaining 2 tbsp olive oil and add the chicken. Cook for about 5 minutes, turning until golden brown on both sides and nearly cooked through.
- Pour in the prepared teriyaki sauce and scrape up the brown bits from the pan. Bring to a boil and let it simmer for a couple of minutes until the sauce thickens.
- Add the veggies back to the pan, reducing the heat to low. Cook until the chicken is completely done (no longer pink in the middle).
- Garnish with fresh cilantro (optional) and serve over brown rice or whole-grain ramen noodles.
Nutrition
- Serving Size: 1 serving (1/5th of the recipe)
- Calories: 394
- Sugar: 13g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37 g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 120 mg