Forget store-bought teriyaki sauce with this chicken and vegetable teriyaki skillet. It’s the perfect weekday one-pot dinner for the whole family. It’s loaded with brightly colored paprika and chicken, covered in a delicious sauce, all cooked in about 30 minutes and pairs well with brown rice.
This chicken and vegetable teriyaki skillet recipe contains a homemade teriyaki sauce that is far superior to the store-bought ones. Look at the unnecessary additives you have.
store-bought teriyaki sauce
Skip modified cornstarch, caramel color, rice flour, citric acid, xanthan gum, potassium sorbate, sodium benzoate, and natural flavors for a healthier version of this recipe!
Featured commentThe recipe was great! The chicken was so tender. I’m going to make some extra sauce I have on hand to use for the dip tenders.
I also had the opportunity to do a quick demo of this recipe on the Charlotte Today Show. If you want to see it, check out this clip and my favorite brown rice tips.
Ingredients for teriyaki sauce
- Soy sauce – If you avoid gluten, use gluten-free soy sauce.
- water – Don’t let the sauce get too thick.
- garlic – Chopped.
- ginger – Peel and chop.
- Toasted sesame oil – Be sure to bake.
- Rice vinegar – A staple of Asian cuisine.
- Honey – natural sweetener.
- red pepper flakes – Just a pinch.
chicken and vegetable ingredients
- Olive oil – Extra virgin.
- red onion – Cut in half and slice thinly.
- green pepper – Choose your favorite color.
- Boneless skinless chicken thigh – Recommend humanely raised local meat.
- whole wheat flour – Look for the 100% stamp on the package. If you avoid gluten, use gluten free.
- Fresh coriander leaves – Garnish options.
how to make the sauce
- Whisk: Combine all sauce ingredients, whisk, and set aside.
How to make chicken and vegetable teriyaki skillet
- heat: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Cook, stirring occasionally, onions and peppers, until softened and beginning to brown, 7 to 9 minutes. Transfer to bowl.
- cooking: Tenderize the chicken and dust well with flour on all sides. Once the vegetables have been removed from the pan, pour in the remaining 2 tablespoons of the olive oil and add the chicken, still on medium high, until golden brown on both sides, about 5 minutes (depending on the thickness of the chicken). Bake.
- pour it up: Add teriyaki sauce and scrape up browned bottom of pan. Bring to a boil and cook for a few minutes until the sauce reduces and begins to thicken. Add the vegetables back in and reduce the heat until the chicken is cooked through (no longer pink in the center).
- serve: Top with a handful of coriander (if using) and serve over brown rice or whole grain ramen.
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