Chicken and Veggie Teriyaki Skillet Recipe
Chicken and Veggie Teriyaki Skillet is a quick, healthy meal packed with flavor, colorful veggies, and tender chicken in a savory sauce.
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.
