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.
Skillet Teriyaki Chicken
- Total Time: 30
- Yield: 4 1x
Ingredients
For the chicken:
- 1½ pounds boneless, skinless chicken thighs (or breasts if you prefer), cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, white parts minced (reserve green parts for garnish)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup snap peas, ends trimmed
For the teriyaki sauce:
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For serving:
- Steamed brown or white rice
- Sesame seeds
- Sliced green onion tops
- Sriracha sauce (optional, for heat lovers)
Instructions
- Prep the sauce first: In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, and sesame oil. In another small bowl, mix cornstarch with water to create a slurry. Set both aside.
- Season and cook the chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown on the outside and nearly cooked through. Transfer to a plate.
- Sauté the aromatics: In the same skillet, add a touch more oil if needed. Add garlic, ginger, and white parts of green onions. Sauté for 30 seconds until fragrant—don’t let the garlic burn!
- Cook the vegetables: Add bell pepper, broccoli, and carrots to the skillet. Stir-fry for about 3-4 minutes until vegetables begin to soften but still maintain some crunch. Add snap peas and cook for 1 minute more.
- Bring it all together: Return chicken to the skillet. Pour in the teriyaki sauce mixture and bring to a simmer. Cook for 1-2 minutes, then stir in the cornstarch slurry. Continue to simmer, stirring frequently, until the sauce thickens and coats everything with a beautiful glaze, about 2-3 minutes.
- Serve it up: Spoon the teriyaki chicken and vegetables over steamed rice. Garnish with sesame seeds and sliced green onion tops. Add a drizzle of sriracha if you like it spicy.
- Prep Time: 15
- Cook Time: 15
- Method: Stir-fry/Skillet
- Cuisine: Asian/Japanese-inspired
Nutrition
- Calories: 385
- Protein: 31g
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!
