One-Pan Chicken Teriyaki Skillet
When you can't decide, this is the chicken dinner that settles it fast.
Cook this on a night when you want dinner to feel automatic: one pan, familiar flavors, and no side-dish brainstorming. It gives you the sweet-salty chicken teriyaki stir fry you expect, but built to be low-friction for a tired weeknight. The sauce comes together quickly, the chicken cooks in the same skillet as the vegetables, and everything lands over rice so you do not have to think about what else to make. Expect a glossy, savory-sweet pan dinner that is more comforting than fancy, and better than takeout only if you like cooking with less hassle than ordering.
Ingredients
- 1.5 lb boneless skinless chicken thighs — cut into bite-size pieces
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh ginger — grated
- 2 tsp garlic — minced
- 1 tbsp cornstarch
- 2 tbsp water
- 3 cup broccoli florets
- 1 unit red bell pepper — thinly sliced
- 2 cup cooked rice — for serving
- 2 tbsp scallions — sliced
- 1 tbsp sesame seeds — optional
Method
- 1 Whisk soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water in a small bowl.
- 2 Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and mostly cooked through, about 6 to 8 minutes.
- 3 Add the broccoli and bell pepper with a splash of water. Cover for 2 to 3 minutes to soften the vegetables, then uncover and cook until crisp-tender.
- 4 Pour in the sauce and stir until it turns glossy and coats everything, 1 to 2 minutes. Serve over rice and top with scallions and sesame seeds.
Variations
- Vegetarian swap — Use firm tofu instead of chicken and sear it until golden before adding the vegetables and sauce.
- Faster swap — Use microwavable rice and a bag of steam-in-the-bag broccoli to cut the active time down even more.
- Easy substitutions — Swap broccoli for snap peas, green beans, or frozen stir-fry vegetables, and use chicken breast if that is what you have.
Notes
If the sauce thickens too quickly, add 1 to 2 tbsp water. For the best texture, keep the vegetables crisp-tender instead of fully soft. Leftover rice makes this even faster.
Equipment that helps
- Large skillet with lid — It lets the chicken, vegetables, and sauce all finish in one pan without extra cleanup.
- Small bowl — Mixing the sauce before cooking keeps the glaze smooth and quick to pour.
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