This Teriyaki Chicken Skillet delivers maximum flavor with minimal cleanup. Tender chicken and crisp vegetables cook in a perfectly balanced sweet-savory sauce. It’s a simple, satisfying one-pan meal perfect for any busy weeknight.
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Why You’ll Love This Teriyaki Chicken Skillet
- One-pan wonder: Everything cooks together for easy cleanup.
- Perfectly balanced sauce: Sweet, savory, and glossy without being cloying.
- Incredibly versatile: Swap veggies based on what you have.
- Quick & easy: Ready in under 30 minutes for a stress-free dinner.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable or avocado oil
- 1 large red bell pepper, sliced into strips
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 120 ml low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 spring onions, sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Tools: A large (12-inch/30 cm) skillet or frying pan with high sides, a microplane or fine grater for the ginger, and a small whisk or fork for combining the sauce.
Notes: Using low-sodium soy sauce gives you better control over the saltiness, and fresh ginger really makes a difference here—its bright, zesty flavor cuts through the richness of the sauce beautifully.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 32 g |
| Fat: | 15 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are more forgiving and stay juicier during quick, high-heat cooking. If you prefer breasts, just be careful not to overcook them—they can dry out faster.
- Why fresh ginger and garlic? The jarred stuff just doesn’t pack the same punch. Freshly grated ginger and minced garlic give the sauce a vibrant, aromatic quality that’s essential for that authentic teriyaki flavor.
- Is the cornstarch necessary? Yes—it’s what thickens the sauce into that lovely glossy glaze. Without it, the sauce would be thin and watery. Make sure to mix it with cold water first to avoid lumps.
- Can I make it ahead? Absolutely. You can whisk the sauce ingredients together up to two days in advance and store them in the fridge. It actually helps the flavors meld together even more.
How to Make Teriyaki Chicken Skillet
Step 1: Start by prepping all your ingredients—this recipe moves quickly once you start cooking. Cut the chicken into evenly sized pieces, about 2-3 cm each, so they cook at the same rate. Thinly slice the bell pepper and onion, and mince the garlic and grate the ginger. Having everything ready to go makes the process smooth and stress-free.
Step 2: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, make a slurry by mixing the cornstarch with the cold water until it’s completely smooth. This will be your thickening agent later—no lumps allowed!
Step 3: Heat the vegetable oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—don’t overcrowd the pan. You’re looking for a good sear here, so let it cook undisturbed for 3-4 minutes until you get a golden-brown crust on one side.
Step 4: Flip the chicken and cook for another 2-3 minutes until it’s mostly cooked through but not fully done—it will finish cooking in the sauce later. Remove the chicken from the skillet and set it aside on a plate. You’ll notice those browned bits left in the pan… that’s pure flavor waiting to be used.
Step 5: Reduce the heat to medium and add the bell pepper and onion to the same skillet. Sauté for 4-5 minutes until they’re starting to soften and get a little color. Then add the garlic and ginger and cook for just 30 seconds until fragrant—be careful not to burn them!
Step 6: Pour the teriyaki sauce mixture into the skillet, scraping up all those delicious browned bits from the bottom of the pan. Let it come to a gentle simmer—you’ll see tiny bubbles forming around the edges. This is where the magic starts happening.
Step 7: Give your cornstarch slurry another quick stir (it settles quickly) and then drizzle it into the simmering sauce while stirring constantly. Within about a minute, you’ll see the sauce transform from thin and watery to thick and glossy.
Step 8: Return the chicken (and any accumulated juices) to the skillet, stirring to coat everything in that beautiful glaze. Let it simmer together for 2-3 more minutes until the chicken is fully cooked through and the sauce has thickened enough to coat the back of a spoon.
Step 9: Remove from heat and stir in half of your sliced spring onions. Taste and adjust if needed—sometimes I add an extra drizzle of honey if I want it sweeter, or a splash of rice vinegar for more tang.
Step 10: Serve immediately, garnished with the remaining spring onions and a generous sprinkle of toasted sesame seeds. The sesame seeds add a lovely nutty crunch that plays perfectly against the tender chicken and glossy sauce.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (vegetables may soften upon thawing).
- Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains are perfect for soaking up every last drop of that delicious teriyaki sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a light rice vinegar dressing provide a cool, refreshing contrast to the rich, savory chicken.
- Stir-fried greens — Bok choy or spinach quickly wilted with garlic adds another vegetable element and beautiful color to your plate.
Drinks
- Cold Japanese lager — The crisp, clean taste cuts through the sweetness of the teriyaki and cleanses the palate between bites.
- Green tea — A warm cup of sencha or genmaicha offers subtle bitterness that balances the dish’s sweet and salty notes beautifully.
- Ginger lemon spritzer — Sparkling water with fresh ginger and lemon slices provides a zesty, non-alcoholic option that complements the Asian flavors.
Something Sweet
- Mochi ice cream — These chewy, sweet treats with their cold ice cream centers offer a delightful textural contrast and light finish to the meal.
- Fresh pineapple slices — The natural acidity and sweetness of pineapple provide a simple, refreshing end that doesn’t feel too heavy.
- Matcha white chocolate cookies — The earthy matcha and sweet white chocolate create a sophisticated flavor pairing that echoes the
Teriyaki Chicken Skillet
Make this easy Teriyaki Chicken Skillet for a flavorful, one-pan meal ready in under 30 minutes. Perfect for a quick weeknight dinner. Get the recipe now!
Ingredients
For the main ingredients:
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
2 tbsp vegetable or avocado oil
-
1 large red bell pepper (sliced into strips)
-
1 medium yellow onion (thinly sliced)
-
2 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
120 ml low-sodium soy sauce
-
3 tbsp honey
-
1 tbsp rice vinegar
-
2 tsp sesame oil
-
1 tbsp cornstarch
-
2 tbsp cold water
-
2 spring onions (sliced, for garnish)
-
1 tbsp toasted sesame seeds (for garnish)
Instructions
-
Start by prepping all your ingredients—this recipe moves quickly once you start cooking. Cut the chicken into evenly sized pieces, about 2-3 cm each, so they cook at the same rate. Thinly slice the bell pepper and onion, and mince the garlic and grate the ginger. Having everything ready to go makes the process smooth and stress-free.01
-
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, make a slurry by mixing the cornstarch with the cold water until it’s completely smooth. This will be your thickening agent later—no lumps allowed!02
-
Heat the vegetable oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—don’t overcrowd the pan. You’re looking for a good sear here, so let it cook undisturbed for 3-4 minutes until you get a golden-brown crust on one side.03
-
Flip the chicken and cook for another 2-3 minutes until it’s mostly cooked through but not fully done—it will finish cooking in the sauce later. Remove the chicken from the skillet and set it aside on a plate. You’ll notice those browned bits left in the pan… that’s pure flavor waiting to be used.04
-
Reduce the heat to medium and add the bell pepper and onion to the same skillet. Sauté for 4-5 minutes until they’re starting to soften and get a little color. Then add the garlic and ginger and cook for just 30 seconds until fragrant—be careful not to burn them!05
-
Pour the teriyaki sauce mixture into the skillet, scraping up all those delicious browned bits from the bottom of the pan. Let it come to a gentle simmer—you’ll see tiny bubbles forming around the edges. This is where the magic starts happening.06
-
Give your cornstarch slurry another quick stir (it settles quickly) and then drizzle it into the simmering sauce while stirring constantly. Within about a minute, you’ll see the sauce transform from thin and watery to thick and glossy.07
-
Return the chicken (and any accumulated juices) to the skillet, stirring to coat everything in that beautiful glaze. Let it simmer together for 2-3 more minutes until the chicken is fully cooked through and the sauce has thickened enough to coat the back of a spoon.08
-
Remove from heat and stir in half of your sliced spring onions. Taste and adjust if needed—sometimes I add an extra drizzle of honey if I want it sweeter, or a splash of rice vinegar for more tang.09
-
Serve immediately, garnished with the remaining spring onions and a generous sprinkle of toasted sesame seeds. The sesame seeds add a lovely nutty crunch that plays perfectly against the tender chicken and glossy sauce.10
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