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One Pan Teriyaki Chicken with Vegetables

A delicious one-pan dish featuring tender chicken and vibrant vegetables, all coated in a sweet and savory teriyaki sauce, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts Choose organic options for better quality.
  • to taste Salt and pepper
For the vegetables
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to mix in any seasonal vegetables.
For the teriyaki sauce
  • 1/4 cup soy sauce Use tamari for gluten-free.
  • 1/4 cup honey Can replace with monk fruit for lower sugar.
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger Fresh ginger preferred over powdered for flavor.
For cooking
  • 2 tablespoons vegetable oil
  • to taste Sesame seeds for garnish Optional.

Method
 

Preparation
  1. In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the teriyaki sauce.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Season the chicken breasts with salt and pepper, then add them to the skillet.
Cooking
  1. Cook the chicken for about 6-7 minutes on each side until browned and cooked through.
  2. Remove the chicken from the skillet and let it rest for a few minutes.
  3. Add the mixed vegetables to the same skillet and stir-fry for about 4-5 minutes until tender-crisp.
  4. Slice the rested chicken and return it to the skillet. Pour in the teriyaki sauce, stir to combine, and heat through.
  5. Serve hot, garnished with sesame seeds if desired.

Notes

For a healthy twist, consider adding seeds like sesame or pumpkin to increase fiber. This dish pairs wonderfully with rice or noodles and can be stored in an airtight container for up to 3 days in the refrigerator.