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Home » Recipes

Chicken & Veggie Teriyaki Skillet

Chicken and Veggie Teriyaki in a skillet topped with parsley.

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This Chicken & Veggie Teriyaki Skillet recipe includes a homemade teriyaki sauce that is MUCH better for you than the storebought version. Just look at all the unwanted additives in this bottle (the brand I used to buy!) that you would not cook with at home:

Table of Contents
  1. Store-Bought Teriyaki Sauce
  2. Ingredients for the Teriyaki Sauce
  3. Ingredients for the Chicken and Veggies
  4. How to make the sauce
  5. How to make Chicken and Veggie Teriyaki Skillet
  6. Chicken and Veggie Teriyaki Skillet

Store-Bought Teriyaki Sauce

List of ingredients for store-bought teriyaki sauce.

Skip the modified corn starch, caramel color, rice flour, citric acid, xantham gum, potassium sorbate, sodium benzoate, and natural flavor and make your own more wholesome version with this recipe!

Featured Comment

The recipe was great! Chicken was very tender. I’m going to make extra sauce to have on hand to use for dipping tenders.
- AZ

I also had the chance to do a quick demo of this recipe on the Charlotte Today Show. Here's the clip if you'd like to see it, along with my favorite brown rice tip:

Ingredients for the Teriyaki Sauce

  • Soy sauce - Use gluten-free soy sauce if you’re avoiding gluten.
  • Water - To help the sauce not become too thick.
  • Garlic - Minced.
  • Fresh ginger - Peeled and minced.
  • Toasted sesame oil - Be sure it's toasted.
  • Rice wine vinegar - A staple in Asian cooking.
  • Honey - Natural Sweetener.
  • Red Pepper Flakes - Just a pinch.

Ingredients for the Chicken and Veggies

  • Olive Oil - Extra virgin.
  • Red onion - Cut in half and thinly sliced.
  • Bell peppers - Choose your favorite colors.
  • Boneless, skinless chicken thighs - We recommend local, humanely raised meat.
  • Whole-wheat flour - Look for the 100% stamp on the package. Use gluten-free if avoiding gluten.
  • Fresh cilantro leaves - Optional for garnish.

How to make the sauce

  1. Whisk: Combine all sauce ingredients, whisk, and set aside.

How to make Chicken and Veggie Teriyaki Skillet

  1. Heat: 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the onion and peppers, while stirring occasionally, until they soften and begin to brown, 7 to 9 minutes. Transfer to a bowl.
  2. Cook: Pound the chicken with a tenderizer and dredge in flour until well coated on all sides. After the veggies are removed from the pan, pour in the remaining 2 tablespoons of olive oil and add the chicken, still on medium-high. Cook until golden brown on both sides and cooked almost all the way through, about 5 minutes (depending on the thickness of the chicken).
  3. Pour: Add in the teriyaki sauce and scrape the brown bits off the bottom of the pan. Bring to a boil and cook for a couple of minutes until the sauce reduces down and begins to thicken. Add back in the veggies and turn down to low until the chicken is done all the way through (no longer pink in the middle).
  4. Serve: Top with a handful of cilantro (if using), and serve over brown rice or whole-grain ramen noodles.

Try this Teriyaki Chicken Stir Fry as well!

Chicken and Veggie Teriyaki Skillet on 100 Days of Real Food

Chicken and Veggie Teriyaki Skillet

This Chicken and Veggie Teriyaki Skillet will have you passing up the store-bought teriyaki sauce for good! It's the perfect weeknight one-pot dinner for the whole family. It's loaded with bright colored bell peppers and chicken, covered in a tasty sauce that all cooks up in about 30 minutes and pairs well served over brown rice.
2 Reviews / 5 Average
Prep Time: 15 minutes mins
Cook Time: 17 minutes mins
Total Time: 32 minutes mins
Course: Dinner
Cuisine: Asian
Method: One Pot / Sheet Pan
Diet: Dairy Free, Egg Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 5
Save Recipe Saved!

Ingredients
  

For the teriyaki sauce

  • ½ cup soy sauce (low-sodium recommended)
  • ½ cup water
  • 4 cloves garlic (minced)
  • 2 tablespoons fresh ginger (peeled and minced)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 pinch red pepper flakes

For the chicken and veggies

  • 3 tablespoons olive oil (divided)
  • 1 red onion (cut in half and thinly sliced)
  • 3 bell peppers (cored, seeded and thinly sliced (any color, I used red, green and yellow))
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • ½ cup whole-wheat flour
  • 1 handful fresh cilantro leaves ((optional garnish))

Instructions
 

Teriyaki Sauce

  • Whisk together all ingredients and set aside.

For the Chicken and Veggies

  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the onion and peppers, while stirring occasionally, until they soften and begin to brown, 7 to 9 minutes. Transfer to a bowl.
  • Meanwhile, pound the chicken with a tenderizer and dredge in the flour until well coated on all sides. After the veggies are removed from the pan, pour in the remaining 2 tablespoons of olive oil and add the chicken to the pan, still on medium-high. Cook until golden brown on both sides and cooked almost all the way through, about 5 minutes (depending on the thickness of the chicken).
  • Pour in the teriyaki sauce and scrape the brown bits off the bottom of the pan. Bring to a boil and cook for a couple of minutes until the sauce reduces down and begins to thicken.
  • Add back in the veggies and turn the heat down to low until the chicken is done all the way through (no longer pink in the middle). Top with a handful of cilantro (if using), and serve over brown rice or whole-grain ramen noodles.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chicken and Veggie Teriyaki Skillet
Amount Per Serving
Calories 337 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 86mg29%
Sodium 938mg41%
Potassium 516mg15%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 8g9%
Protein 22g44%
Vitamin A 2311IU46%
Vitamin C 94mg114%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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1.4K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Lindsay says

    April 10, 2023 at 12:10 pm

    I make a lot of your recipes and almost always have success. This one will definitely be added to our rotation! It was very flavorful and easy to make.

    Reply
  2. Erika says

    November 08, 2020 at 9:41 pm

    Good one pot and easy to fix meal. Next time I won’t add as much soy sauce as it was a tad salty for my family. I also will add mushrooms because we like them :). We sliced the breasts thin instead of keeping whole. Great easy go to meal. Thanks!

    Reply
  3. Kimberly Schafer says

    October 26, 2020 at 6:14 pm

    What kind of whole grain ramen noodles do you use? Iwould love to try them!

    Reply
    • 100 Days Admin says

      October 27, 2020 at 7:30 pm

      Hi Kimberly, these are the ramen noodles Lisa likes to use. - Nicole https://amzn.to/3muIfHS

      Reply
  4. AZ says

    May 11, 2020 at 2:33 pm

    5 stars
    The recipe was great! Chicken was very tender. I'm going to make extra sauce to have on hand to use for dipping tenders.

    Reply
  5. Crystal says

    March 20, 2020 at 10:10 pm

    So, what about bone-in chicken thighs - would those be ok?

    Reply
    • 100 Days Admin says

      March 23, 2020 at 5:05 pm

      I've made similar meals with bone-in chicken thighs. Just make sure you check on them for doneness. :) - Nicole

      Reply
  6. Samantha says

    March 15, 2020 at 1:10 pm

    5 stars
    Love Love Chicken teriyaki. But for some strange reason have never made it myself. Today , I saw this and decided I am going to make it! Thanks for the recipe and lovely pics.

    Reply
    • 100 Days Admin says

      March 25, 2020 at 8:02 pm

      So glad you finally gave it a try! - Nicole

      Reply
  7. Amy P. says

    March 03, 2020 at 3:37 pm

    Confused by gluten free soy sauce but flour is listed futher down? Otherwise, i cannot wait to make this healthy version of teriyaki sauce.

    Reply
    • 100 Days Admin says

      March 04, 2020 at 10:44 am

      We have updated the text. While we did not make this recipe as gluten-free, it definitely can be. - Nicole

      Reply
  8. Erin Britt says

    March 03, 2020 at 1:44 pm

    Xanthan gum isn't bad. For those of us that can't, or shouldn't, use thickeners such as corn starch or flour, it's an alternative that we can both use and find easily at the store.

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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