This One-Pan Teriyaki Chicken is a true weeknight hero, delivering juicy chicken and crisp vegetables in a glossy, sweet-salty sauce. Everything cooks together in a single skillet for maximum flavor with minimal cleanup. It’s a comforting, complete meal that feels special any day.
Love One-Pan Teriyaki Chicken? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This One-Pan Teriyaki Chicken
- One-pan wonder: Everything cooks together for easy cleanup.
- Versatile sauce: A simple, glossy glaze you can adjust to taste.
- Balanced meal: Protein and veggies all in one dish.
- Better leftovers: Flavors deepen overnight for great next-day lunches.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp neutral oil (like vegetable or avocado oil)
- 1 large red bell pepper, sliced
- 1 large head of broccoli, cut into florets
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 120 ml soy sauce (use reduced-sodium if preferred)
- 60 ml honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornflour
- 2 tbsp water
- 1 tbsp sesame seeds, for garnish
- 2 spring onions, thinly sliced, for garnish
Tools: A large skillet or frying pan with high sides (a 12-inch/30cm pan is ideal), a small whisk or fork for the sauce, and a microplane or fine grater for the ginger.
Notes: The quality of your soy sauce and fresh ginger really makes a difference here—they form the backbone of that classic teriyaki flavour. And don’t skip the cornflour; it’s the secret to getting that beautifully thick, glossy sauce that clings to every piece of chicken and vegetable.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your friend. They stay incredibly juicy and tender during the quick cooking process, much more so than breast meat, which can dry out. The extra bit of fat adds so much flavour to the dish.
- Get your mise en place ready. This recipe comes together quickly once you start cooking. Having your sauce mixed, vegetables chopped, and aromatics minced before you turn on the heat makes the process smooth and stress-free.
- Don’t crowd the pan when browning the chicken. If you add too much chicken at once, it will steam instead of sear. You want a nice golden-brown crust for maximum flavour, so cook in two batches if your pan is on the smaller side.
- Customise your veggies. The bell pepper and broccoli are a classic combo, but this is a very forgiving recipe. Feel free to swap in sliced carrots, sugar snap peas, or mushrooms—just adjust the cooking time slightly depending on how crisp you like them.
How to Make One-Pan Teriyaki Chicken
Step 1: Start by prepping your teriyaki sauce. In a medium bowl or jug, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil until well combined. In a separate small bowl, make a slurry by stirring the cornflour and water together until completely smooth. This slurry is our thickening agent and will prevent any lumps in your beautiful sauce.
Step 2: Pat your chicken pieces completely dry with kitchen paper—this is crucial for getting a good sear. Heat the neutral oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. Let it cook undisturbed for 3-4 minutes to develop a golden-brown crust before flipping and cooking for another 2-3 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely coloured. Remove the chicken from the pan and set it aside on a plate.
Step 3: Reduce the heat to medium. In the same pan, you’ll now have all those delicious browned bits from the chicken. Add the sliced bell pepper and broccoli florets. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables have started to soften and gain a little colour. You’ll notice the broccoli turning a brighter green.
Step 4: Push the vegetables to the sides of the pan, creating a clear space in the centre. Add the minced garlic and grated ginger to this spot and cook for just 30-60 seconds, until incredibly fragrant. Be careful not to burn it! The aroma should be warm and inviting. Now, mix the garlic and ginger into the vegetables.
Step 5: Return the seared chicken (and any accumulated juices) back to the pan with the vegetables. Give your teriyaki sauce a quick re-whisk and pour it over everything. Bring the mixture to a lively simmer—you should see bubbles all around the edges of the pan.
Step 6: Once simmering, give your cornflour slurry another stir (it settles quickly) and drizzle it over the chicken and sauce. Stir everything together immediately and continuously. You’ll notice the sauce begin to thicken and turn glossy within just a minute or two. Let it bubble gently for another 2-3 minutes until the sauce nicely coats the back of a spoon and the chicken is cooked through.
Step 7: Take the pan off the heat. Give everything one final stir to ensure every piece is glazed in that gorgeous teriyaki sauce. Taste and adjust if needed—you might want a tiny splash more rice vinegar for brightness. Sprinkle generously with sesame seeds and sliced spring onions for a fresh, colourful finish before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of the delicious teriyaki sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar and a pinch of sugar provides a cool, crisp contrast to the rich, savoury chicken.
- Quick-pickled carrots and radishes — Their sharp, tangy crunch cuts through the sweetness of the sauce and adds another layer of texture to your plate.
Drinks
- Iced green tea — Its clean, slightly bitter notes are a fantastic palate cleanser that complements the umami-rich flavours without overpowering them.
- A crisp lager or pilsner — The light carbonation and mild hop bitterness work wonderfully to balance the sweetness and saltiness of the teriyaki glaze.
- Ginger beer (non-alcoholic) — The spicy-sweet kick of ginger echoes the fresh ginger in the dish, creating a harmonious and refreshing pairing.
Something Sweet
- Mochi ice cream — These little chewy, icy parcels, especially green tea or red bean flavour, offer a delightful and authentic finish that’s not too heavy.
- Fresh orange segments with a drizzle of honey — A simple, bright dessert that cleanses the palate with its citrusy sweetness after the savoury main course.
- Lychee sorbet — The floral, perfumed flavour of lychee is a surprisingly elegant and light way to end the meal on a refreshing note.
Top Mistakes to Avoid
- Mistake: Adding the cornflour directly to the hot sauce. This will almost guaranteed create lumps that are impossible to get rid of. Always mix cornflour with a cold liquid (like water) first to create a smooth slurry before introducing it to heat.
- Mistake: Overcooking the garlic and ginger. They burn in a flash and will turn bitter, spoiling the delicate balance of your sauce. Just a quick 30-second sizzle until fragrant is all they need.
- Mistake: Using a pan that’s too small. If the pan is crowded, the chicken will steam and stew instead of developing a beautiful sear, and the vegetables won’t cook evenly. A large, high-sided skillet is non-negotiable for the best results.
- Mistake: Skipping the step of patting the chicken dry. Moisture on the surface of the chicken is the enemy of browning. For that perfect golden crust, you need a dry surface hitting the hot oil.
Expert Tips
- Tip: Double the sauce. If you’re a sauce lover (and who isn’t?), simply double the sauce ingredients. It’s fantastic to have extra to drizzle over your rice. The cooking method remains exactly the same.
- Tip: Add a touch of citrus. Stir in the zest of half an orange or a tablespoon of fresh lime juice at the very end, off the heat. The citrus brightens all the flavours and adds a wonderful, fresh complexity.
- Tip: Get creative with the sweetener. While honey is classic, brown sugar will give a deeper, caramel-like note, and mirin (a sweet Japanese rice wine) will add an authentic, complex sweetness.
- Tip: Let it rest for a minute. After you’ve taken the pan off the heat, let the dish sit for a minute or two before serving. This allows the sauce to thicken up just a little bit more and cling perfectly to the chicken and veggies.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breast cooks faster and can dry out more easily. Cut it into similar-sized pieces and reduce the initial searing time by a minute or so on each side. Keep a close eye on it when it returns to the pan with the sauce to ensure it doesn’t overcook. The result will be leaner, but thighs really do provide a more forgiving and juicier bite.
How do I store and reheat leftovers?
Let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The best way to reheat it is gently in a skillet over low heat with a tiny splash of water to loosen the sauce. You can also use a microwave, but heat it in 30-second intervals, stirring in between, to prevent the chicken from becoming rubbery.
Is this recipe gluten-free?
It can be, very easily! Just ensure you use a certified gluten-free soy sauce (like tamari) and double-check that your cornflour is pure and not a wheat-based thickening blend. All the other ingredients are naturally gluten-free, so it’s a simple swap that makes this dish accessible to everyone.
My sauce isn’t thickening. What did I do wrong?
The most common culprit is that the sauce wasn’t at a proper simmer when you added the cornflour slurry. Cornflour needs to reach a certain temperature to activate its thickening power. If your sauce is still thin, just let it bubble for another minute or two. If it’s still not cooperating, mix another teaspoon of cornflour with a tablespoon of cold water and stir it in, letting it simmer again.
Can I make this dish ahead of time?
You can prep the components ahead to make dinner super fast. Chop the vegetables and chicken the day before and store them separately in the fridge. You can also mix the sauce ingredients (minus the cornflour slurry) and keep them in a jar. When you’re ready to cook, everything comes together in just 20 minutes, making it feel like a speedy weeknight miracle.
One Pan Teriyaki Chicken
Make juicy One-Pan Teriyaki Chicken with crisp veggies in a glossy sauce—all in one skillet for easy cleanup. Get the quick, delicious recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
1 tbsp neutral oil (like vegetable or avocado oil)
-
1 large red bell pepper (sliced)
-
1 large head broccoli (cut into florets)
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
120 ml soy sauce (use reduced-sodium if preferred)
-
60 ml honey or maple syrup
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
2 tsp cornflour
-
2 tbsp water
-
1 tbsp sesame seeds (for garnish)
-
2 spring onions (thinly sliced, for garnish)
Instructions
-
Start by prepping your teriyaki sauce. In a medium bowl or jug, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil until well combined. In a separate small bowl, make a slurry by stirring the cornflour and water together until completely smooth. This slurry is our thickening agent and will prevent any lumps in your beautiful sauce.01
-
Pat your chicken pieces completely dry with kitchen paper—this is crucial for getting a good sear. Heat the neutral oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. Let it cook undisturbed for 3-4 minutes to develop a golden-brown crust before flipping and cooking for another 2-3 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely coloured. Remove the chicken from the pan and set it aside on a plate.02
-
Reduce the heat to medium. In the same pan, you’ll now have all those delicious browned bits from the chicken. Add the sliced bell pepper and broccoli florets. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables have started to soften and gain a little colour. You’ll notice the broccoli turning a brighter green.03
-
Push the vegetables to the sides of the pan, creating a clear space in the centre. Add the minced garlic and grated ginger to this spot and cook for just 30-60 seconds, until incredibly fragrant. Be careful not to burn it! The aroma should be warm and inviting. Now, mix the garlic and ginger into the vegetables.04
-
Return the seared chicken (and any accumulated juices) back to the pan with the vegetables. Give your teriyaki sauce a quick re-whisk and pour it over everything. Bring the mixture to a lively simmer—you should see bubbles all around the edges of the pan.05
-
Once simmering, give your cornflour slurry another stir (it settles quickly) and drizzle it over the chicken and sauce. Stir everything together immediately and continuously. You’ll notice the sauce begin to thicken and turn glossy within just a minute or two. Let it bubble gently for another 2-3 minutes until the sauce nicely coats the back of a spoon and the chicken is cooked through.06
-
Take the pan off the heat. Give everything one final stir to ensure every piece is glazed in that gorgeous teriyaki sauce. Taste and adjust if needed—you might want a tiny splash more rice vinegar for brightness. Sprinkle generously with sesame seeds and sliced spring onions for a fresh, colourful finish before serving.07
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