Go Back

Healthy Chicken Teriyaki Skillet - A Quick, Flavorful Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon avocado or olive oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas or snow peas
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • Sesame seeds, for garnish (optional)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup water
  • 1–1.5 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons cornstarch (or arrowroot for paleo-friendly)
  • Pinch red pepper flakes (optional)
  • Cooked brown rice, quinoa, or cauliflower rice
  • Lime wedges for a fresh squeeze

Method
 

  1. Stir together the sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes. Set aside. The cornstarch will thicken the sauce later.
  2. Prep the chicken and veggies: Pat the chicken dry with paper towels for better browning. Slice your vegetables and separate the white and green parts of the green onions.
  3. Heat the skillet: Place a large nonstick or stainless skillet over medium-high heat. Add the oil and let it shimmer.
  4. Sear the chicken: Add chicken in a single layer with the white parts of the green onions. Season lightly with salt and pepper. Cook 5–6 minutes, flipping once, until golden and nearly cooked through.
  5. Add aromatics: Reduce heat to medium. Stir in garlic and ginger. Cook 30 seconds until fragrant, stirring so they don’t burn.
  6. Cook the vegetables: Add broccoli and bell pepper. Cook 2–3 minutes, tossing occasionally. Add snap peas and cook 1–2 minutes until crisp-tender. You want color and a bit of crunch.
  7. Pour in the sauce: Whisk the sauce again, then pour it into the skillet. Stir continuously for 1–2 minutes until it thickens and coats the chicken and veggies. If it gets too thick, add a splash of water.
  8. Finish and garnish: Turn off the heat. Sprinkle in the green tops of the onions and sesame seeds. Taste and adjust with a squeeze of lime, a touch more vinegar, or a pinch of red pepper flakes.
  9. Serve: Spoon over brown rice, quinoa, or cauliflower rice. Serve hot.