I love all the flavor and color in this new Chicken & Veggie Teriyaki Skillet recipe! I was trying to put together an easy one-dish meal that everyone would gobble up, and that’s exactly what this is. We served it over brown rice (optional), but you could just eat it by itself. Either way, it will not disappoint!
This 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:
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!
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
- Whisk: Combine all sauce ingredients, whisk, and set aside.
How to make 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.
- 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).
- 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).
- Serve: Top with a handful of cilantro (if using), and serve over brown rice or whole-grain ramen noodles.
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.
Ingredients
For the teriyaki sauce
- 1/2 cup soy sauce, low-sodium recommended
- 1/2 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
- 1/2 cup whole-wheat flour
- 1 handful fresh cilantro leaves, (optional garnish)
Instructions
Teriyaki Sauce
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Whisk together all ingredients and set aside.
For the Chicken and Veggies
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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.
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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).
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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.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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How to Know Where Your Chicken Comes From
What kind of whole grain ramen noodles do you use? Iwould love to try them!
The recipe was great! Chicken was very tender. I’m going to make extra sauce to have on hand to use for dipping tenders.
So, what about bone-in chicken thighs – would those be ok?
I’ve made similar meals with bone-in chicken thighs. Just make sure you check on them for doneness. :) – Nicole
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.
So glad you finally gave it a try! – Nicole
Confused by gluten free soy sauce but flour is listed futher down? Otherwise, i cannot wait to make this healthy version of teriyaki sauce.
We have updated the text. While we did not make this recipe as gluten-free, it definitely can be. – Nicole
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.