Name: Skillet Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon soy sauce (For marinating chicken); 2 tablespoons soy sauce (For the sauce); 1 tablespoon fresh ginger, minced (Adds depth to the sauce); 2 cloves garlic, minced (Enhances flavor); 1 tablespoon brown sugar (For balance in the sauce); 1 pound chicken breast, sliced (Main protein); 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas) (Adds nutrition and visual appeal); 1 tablespoon vegetable oil (For cooking)

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There’s something deeply satisfying about that sweet-savory balance of a good teriyaki sauce coating tender pieces of chicken. This skillet teriyaki chicken has been my go-to recipe for those nights when I want something that feels like takeout but comes together in less time than delivery would take. The sauce gets its depth from fresh ginger and garlic, while a colorful medley of vegetables adds both nutrition and visual appeal. I’ve perfected this recipe over countless weeknight dinners, and the empty plates and requests for seconds tell me it’s a keeper!

Why You’ll Love This Recipe

Growing up in Seattle with its vibrant Asian food scene, I developed a serious appreciation for proper teriyaki. This isn’t the overly sweet, gloopy stuff from the mall food court—it’s a balanced sauce that caramelizes beautifully in the pan. I’ve made this recipe for picky eaters, last-minute dinner guests, and meal prep Sundays, and it never disappoints.

The best part? Everything comes together in one skillet, which means less cleanup. And if you’re anything like me and perpetually running behind schedule during the week, you’ll appreciate that this gets to the table in about 30 minutes.

WebHealthy Tips

For a lower-sodium version, look for reduced-sodium soy sauce or tamari, which can cut the sodium content by nearly half.
Brown rice adds more fiber than white rice, keeping you fuller longer and supporting gut health.
If you’re watching your carb intake, serve over cauliflower rice or with extra steamed vegetables.
Meal prep friendly! This reheats beautifully for lunches throughout the week.
The vibrant vegetable blend provides a range of antioxidants—eat the rainbow for maximum nutritional benefits.

My Personal Touch

I’ve found that letting the chicken marinate in a tablespoon of soy sauce while I prep the vegetables adds an extra layer of flavor. Also, don’t rush the sauce reduction—those few extra minutes allow the teriyaki to really caramelize and cling to the chicken and veggies, which makes all the difference.

On busy nights, I’ll often double the recipe so we have leftovers. Honestly, I think it tastes even better the next day after the flavors have had time to meld together!

Remember that these values don’t include the rice—add about 150 calories per ½ cup of cooked white rice or 170 calories for brown rice.

This skillet teriyaki chicken has saved dinner at my house more times than I can count. Whether you’re cooking for a family or meal prepping for one, I hope it becomes a reliable favorite in your kitchen too!