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Healthy Low Calorie Teriyaki Chicken Skillet - Weeknight-Friendly and Flavor-Packed

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

Ingredients
  

  • 1 pound (450 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tablespoon olive oil (or avocado oil)
  • 1 small onion, thinly sliced
  • 2 cups broccoli florets (fresh or thawed frozen)
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas (optional but great for crunch)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 green onions, thinly sliced (for garnish)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup water (or low-sodium chicken broth)
  • 1–1.5 tablespoons honey (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional: 1 teaspoon sriracha or chili flakes for heat
  • Optional garnish: sesame seeds and extra green onion
  • Cauliflower rice for ultra low-calorie
  • Brown rice or quinoa for extra fiber
  • Steamed zucchini noodles for a veggie-heavy plate

Method
 

  1. Prep the chicken and veggies: Pat chicken dry and cut into pieces. Slice onion and bell pepper, and prep broccoli and snap peas. Mince garlic and grate ginger.
  2. Make the sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, and sriracha if using. Set the cornstarch slurry aside separately.
  3. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until just cooked through and lightly browned. Remove to a plate.
  4. Stir-fry the veggies: In the same skillet, add onion and bell pepper. Cook 2 minutes. Add broccoli and snap peas with a splash of water, and steam-sauté 3–4 minutes until crisp-tender.
  5. Add aromatics: Push veggies to the sides. Add garlic and ginger to the center and cook 30 seconds until fragrant.
  6. Combine and sauce: Return chicken to the pan. Pour in the teriyaki sauce (without the slurry). Bring to a gentle simmer.
  7. Thicken: Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the chicken and vegetables.
  8. Finish: Taste and adjust. Add a splash of water if too thick, or a touch more honey or vinegar to balance. Garnish with green onions and sesame seeds.
  9. Serve: Spoon over cauliflower rice, brown rice, quinoa, or zucchini noodles. Keep portions moderate to maintain the low-calorie focus.