This Chicken and Veggie Teriyaki Skillet is a total game changer—after making it once, you’ll never want to reach for that bottled teriyaki sauce again! It’s the kind of easy, flavorful one-pan dinner that makes weeknights feel a little more special, without adding stress. Tender chicken, crisp bell peppers, and a glossy, rich teriyaki glaze all come together in under 40 minutes. Serve it over brown rice, and you’ve got a colorful, nourishing meal the whole family will love.
What makes this recipe extra special is the from-scratch teriyaki sauce. It’s sweet, savory, and just the right amount of sticky—without all the preservatives, added sugars, and unpronounceable ingredients you’ll find in most store-bought bottles. I used to think the jarred stuff was a shortcut… until I looked at the label. Now, making it at home just feels like the better choice—and it tastes so much fresher.
This is one of those recipes that’s made it into our weekly dinner rotation. It’s comforting, healthy, and honestly, it just feels good knowing exactly what’s going into our food.
What You’ll Need
For the Teriyaki Sauce
- Low-sodium soy sauce – For that deep umami flavor; swap in gluten-free tamari if you need a GF option.
- Water – Lightens the sauce to keep the flavors balanced and not too intense.
- Garlic – Freshly minced garlic brings a bold, savory base.
- Ginger – Go for fresh, peeled ginger—its warm, spicy kick is worth it.
- Toasted sesame oil – Make sure it’s the toasted kind for a rich, nutty aroma.
- Rice vinegar – Brightens up the sauce with a subtle tang.
- Honey – Adds gentle, natural sweetness that helps round out the salty flavors.
- Red pepper flakes – Optional, but a pinch adds a little heat and depth.
For the Chicken and Veggies
- Olive oil – Extra virgin adds a nice, smooth base for cooking.
- Red onion – Halved and thinly sliced; it softens beautifully and adds natural sweetness.
- Bell peppers – Pick a mix of colors for the best flavor and visual appeal.
- Boneless, skinless chicken thighs – Juicy and flavorful; try to source local or pasture-raised if possible.
- Whole-wheat flour – Just enough to lightly coat the chicken. Go with gluten-free flour if needed.
- Fresh cilantro – Totally optional, but adds a fresh, herbal note when sprinkled on top.
How to Cook the sauce
Carefully use a wooden spoon to loosen the browned bits stuck to the bottom of the pan—these flavorful bits add great depth to the dish. Bring the sauce to a light boil. Stir in a bit of cornstarch to help it thicken later. Once smooth and well combined, set it aside while you prep the rest of the dish.
How to Cook Chicken and Veggie Teriyaki Skillet
Sauté:
Warm 1 tbsp of olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the sliced red onion and bell peppers to the skillet. Cook, stirring now and then, until the veggies are tender with some charred edges—about 7 to 9 minutes. Transfer the cooked veggies to a bowl and keep them off to the side.
Prepare:
While the veggies cook, gently pound the chicken breasts to even thickness using a meat mallet. Coat the chicken pieces in a thin layer of flour, gently tapping off any extra before cooking. This helps them brown beautifully and adds just a bit of crispness.
Cook:
Pour the remaining 2 tablespoons of olive oil into the same skillet. Carefully add the floured chicken and cook over medium-high heat until it begins to brown. Let them sear undisturbed for a couple of minutes on each side until they’re golden and nearly cooked through—about 5 minutes total, depending on thickness.
Simmer:
Pour the prepared teriyaki sauce directly into the skillet. Use a wooden spoon to loosen any caramelized bits stuck to the bottom of the pan—those bits bring out deep, savory flavor. Allow the sauce to come to a light boil. Stir occasionally as it thickens and begins to cling to the chicken, about 2 to 3 minutes.
Finish:
Add the sautéed veggies back into the pan. Reduce the heat to low and let everything simmer together for a few more minutes, just until the chicken is fully cooked through and the sauce coats everything nicely.
Serve:
Sprinkle with chopped fresh cilantro if you like, and serve hot over steamed brown rice, cauliflower rice, or a tangle of whole-grain ramen noodles.
Chicken and Veggie Teriyaki Skillet Recipe
Ingredients
For the teriyaki sauce
- ½ cup low-sodium soy sauce to keep it light but flavorful
- ½ cup water to balance the saltiness
- 4 garlic cloves finely minced (for that punch of aroma)
- 2 tablespoons fresh ginger peeled and minced (adds a warm, zesty kick)
- 2 tablespoons toasted sesame oil for a deep, nutty undertone
- 2 tablespoons rice wine vinegar a touch of tanginess
- 1 tablespoon honey to bring a gentle sweetness
- A small pinch of red pepper flakes just enough for a subtle heat
For the chicken and veggies
- 3 tablespoons olive oil divided (to keep everything perfectly sautéed)
- 1 red onion halved and thinly sliced (for a mild, sweet crunch)
- 3 bell peppers cored and thinly sliced (use any colors you like—I went with red, green, and yellow for a vibrant mix)
- 1 pound boneless skinless chicken thighs (or breasts if you prefer leaner meat)
- ½ cup whole-wheat flour to lightly coat the chicken and give a bit of texture
- A handful of fresh cilantro leaves optional, but I love the fresh, bright finish it adds
Instructions
Teriyaki Sauce
- In a bowl, mix together all the teriyaki sauce ingredients and whisk until the sauce is smooth and well blended. Set it aside for later.
Chicken and Veggies
- Warm 1 tablespoon of olive oil in a spacious skillet over medium-high heat.
- Place the sliced onions and bell peppers into the hot skillet. Cook, stirring now and then, until the vegetables become tender and develop a light golden color, around 7 to 9 minutes.
- Move the sautéed vegetables into a separate bowl and keep them aside for now.
- Gently flatten the chicken breasts to ensure they are an even thickness using a meat mallet or tenderizer.
- Dredge the chicken in flour, coating all sides evenly.
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the coated chicken to the skillet and cook until golden brown on both sides and nearly cooked through, about 5 minutes (time will vary depending on thickness).
- Add the teriyaki sauce you mixed earlier into the skillet.
- Use a spatula to gently lift and loosen the flavorful browned bits stuck to the bottom of the pan.
- Bring the sauce to a gentle boil and cook for 2–3 minutes until it thickens slightly.
- Return the cooked veggies to the skillet.
- Reduce heat to low and simmer until the chicken is fully cooked (no pink inside).
- Optional: Sprinkle with fresh cilantro for garnish.
- Serve hot over brown rice or whole-grain ramen noodles.
