Description
Sizzling Chicken Veggie Teriyaki Skillet brings Japanese-inspired comfort straight to your dinner table. Quick, nutritious flavors dance together in one pan, delivering a perfect weeknight meal that satisfies hungry families with minimal cleanup.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken thighs (or breasts)
Vegetables:
- 3 bell peppers (cored, seeded, and thinly sliced; any color)
- 1 red onion (cut in half and thinly sliced)
Teriyaki Sauce and Seasonings:
- 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
Cooking Ingredients:
- 3 tablespoons olive oil (divided)
- ½ cup whole-wheat flour
Garnish:
- Fresh cilantro leaves (optional)
Instructions
- Craft a vibrant teriyaki sauce by whisking together soy sauce, water, minced garlic, grated ginger, sesame oil, rice wine vinegar, honey, and red pepper flakes in a mixing bowl.
- Warm olive oil in a spacious skillet over medium-high heat, then sauté diced onions and sliced bell peppers until they develop a tender, caramelized exterior, approximately 7-9 minutes.
- Remove the roasted vegetables and transfer to a separate container, reserving for later incorporation.
- Tenderize chicken pieces using a meat mallet, then coat thoroughly with flour to create a light, crispy exterior.
- Return the skillet to heat, adding additional olive oil, and carefully place floured chicken into the pan.
- Sear chicken pieces for roughly 5 minutes, rotating to achieve an even golden-brown coloration on all surfaces.
- Pour the prepared teriyaki sauce into the skillet, using a spatula to lift and incorporate any flavorful browned bits from the bottom of the pan.
- Allow the sauce to reach a gentle boil, then reduce heat and simmer until the liquid transforms into a thick, glossy coating.
- Reintroduce the previously roasted vegetables to the skillet, stirring to combine with the chicken and sauce.
- Reduce heat to low, continuing to cook until chicken is completely done, ensuring no pink remains in the center.
- Optionally garnish with fresh cilantro and serve atop brown rice or whole-grain ramen noodles for a complete meal.
Notes
- Customize the heat level by adjusting red pepper flakes, perfect for spice-sensitive diners.
- Use gluten-free tamari instead of soy sauce to make the recipe celiac-friendly and reduce gluten content.
- Pat chicken dry before dredging to ensure crispy, golden-brown exterior that seals in moisture and flavor.
- Choose low-sodium soy sauce to control salt intake without compromising delicious teriyaki taste.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg