Easy Teriyaki Chicken and Veggie Skillet Your Family Will Love

Is there anything better than a dinner that comes together in one pan with minimal fuss? I know my answer. On those nights when the schedule is packed and everyone’s hungry, my trusty skillet is my best friend. This Teriyaki Chicken and Veggie Skillet is exactly the kind of meal I turn to—it’s a flavorful, complete dinner that feels like a warm hug without keeping you chained to the stove. It’s the perfect answer for anyone searching for easy meals that don’t sacrifice an ounce of taste.

Why You’ll Love This

You’ll love this recipe because it’s the ultimate trifecta: fast, healthy, and delicious. It’s a one-pan wonder, meaning you get a fantastic dinner on the table with just a single skillet to wash later. That’s a win in my book any night of the week. The homemade teriyaki sauce is simple to whisk together and so much better than anything from a bottle, with the perfect balance of savory-sweet flavor that glazes the chicken and veggies beautifully. It’s a crowd-pleasing dinner that works for both busy weeknights and lazy weekends.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: The main protein that soaks up all that amazing sauce.
• 2 tablespoons olive oil or avocado oil: For sautéing and getting that perfect golden sear.
• Salt and black pepper: To season the chicken perfectly.
• 1 cup low-sodium chicken broth: Forms the base of our simple, from-scratch sauce.
• ⅓ cup low-sodium soy sauce or tamari: Provides that deep, classic savory umami flavor.
• 3 tablespoons honey: Adds a natural sweetness to balance the savory notes.
• 2 cloves garlic, minced: For a essential punch of aromatic flavor.
• 1 tablespoon fresh ginger, grated: Brings a warm, zesty kick that makes the sauce sing.
• 1 tablespoon cornstarch: The key to thickening the sauce into a glossy glaze.
• 2 tablespoons cold water: Mixed with the cornstarch to create a slurry.
• 1 large head of broccoli, cut into florets: Adds great texture and soaks up the sauce wonderfully.
• 1 red bell pepper, sliced: Introduces a sweet flavor and a pop of vibrant color.
• Sesame seeds and sliced green onions: For a fresh, gorgeous garnish.

Let’s Get Cooking Step by Step

1. First, let’s get our chicken ready. Pat those chicken pieces dry with a paper towel—this helps them get a nice sear instead of steaming. Season them generously with a good pinch of salt and black pepper.
2. Heat one tablespoon of the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You might need to do this in two batches to avoid crowding the pan. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in your broccoli florets and sliced bell pepper. Sauté for about 4-5 minutes, until the veggies are just starting to soften and become vibrant. You want them to still have a little crunch.
4. While the veggies are cooking, whisk together the sauce. In a medium bowl or large measuring cup, combine the chicken broth, soy sauce, honey, minced garlic, and grated ginger. Whisk it until the honey is dissolved. In a separate small bowl, make your slurry by stirring the cornstarch and cold water together until it’s completely smooth.
5. Pour the sauce mixture into the skillet with the veggies. Bring it to a gentle simmer. Give the cornstarch slurry one more quick stir and then slowly drizzle it into the simmering sauce, whisking constantly. Keep whisking for about 1-2 minutes until the sauce thickens beautifully into a glossy glaze.
6. Now, add your cooked chicken back into the skillet. Toss everything together until the chicken and veggies are completely coated in that delicious teriyaki glaze. Let it heat through for another minute or two.
7. Take the skillet off the heat. Serve your creation immediately over steamed rice or noodles, and garnish with a generous sprinkle of sesame seeds and sliced green onions. So good.

Teriyaki Chicken Cooking Tips

• Don’t skip patting the chicken dry. It’s the secret to getting golden, crispy edges instead of pale, steamed chicken.
• Cut your veggies into similar-sized pieces. This ensures they all cook at the same rate so nothing is over or under-done.
• Have all your sauce ingredients measured and ready to go before you start cooking. It makes the process flow so smoothly and prevents any last-minute scrambling.
• Always whisk your cornstarch slurry into a simmering liquid, not a boiling one, to avoid any clumps and get a perfectly smooth glaze.
• Honestly, if you’re short on time, a bag of frozen stir-fry vegetable mix works absolutely perfectly here. No shame in that game!

Quick and Easy Veggie Additions

The beauty of a skillet dinner is its flexibility. Feel free to clean out your veggie drawer with this one! Sliced carrots, snap peas, chopped zucchini, or even thinly sliced onions would all be fantastic additions. Just add harder veggies like carrots a minute or two before the broccoli to give them a head start. A can of drained pineapple chunks tossed in at the end is also a fun, sweet twist that my kids absolutely adore.

Variations & Substitutions

This recipe is a wonderful template for all sorts of easy healthy dinner ideas. For a different protein, try using shrimp or thinly sliced steak instead of chicken. To make it vegetarian, swap the chicken for a can of drained chickpeas and use vegetable broth. If you need a gluten-free option, ensure your soy sauce is tamari. And if you’re looking for a little heat, a teaspoon of sriracha or a pinch of red pepper flakes in the sauce is a game-changer.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, the stovetop is your best bet for reviving that saucy texture. Just warm it gently in a skillet over medium-low heat, adding a tiny splash of water or broth to loosen the sauce up. You can also microwave it in a covered microwave-safe dish, stirring every 30 seconds until hot. I don’t recommend freezing this one, as the saucy veggies can become mushy when thawed.

Frequently Asked Questions

• Q: Can I make this Teriyaki Chicken and Veggie Skillet ahead of time? A: You can absolutely prep ahead to make your weeknight even easier! Chop all your veggies and chicken, and mix the sauce ingredients (minus the cornstarch slurry) a day in advance. Store them separately in the fridge. When you’re ready to cook, just pick up at step 2.
• Q: What can I serve with this for a complete dinner? A: It’s fantastic over steamed white or brown rice, cauliflower rice for a lighter option, or even soba noodles. It’s one of those versatile dinner dishes that pairs well with almost any side.
• Q: My sauce didn’t thicken. What happened? A: This usually means the cornstarch wasn’t activated. Make sure your sauce is simmering when you add the slurry, and whisk constantly. If it’s still too thin, you can mix another half-tablespoon of cornstarch with water and add it to the simmering pan.