Easy One-Pan Chicken Teriyaki
In search of a quick and delightful weeknight dinner idea that doesn’t skimp on flavor? This easy one-pan chicken teriyaki recipe is your answer. Ready in just 20 minutes, this dish promises tender chicken coated in a savory and slightly sweet sauce that’ll have the whole family asking for seconds.
Growing up, our family dinners were often bustling with lively conversations and the aroma of delicious food. This teriyaki chicken recipe was a staple in our household, passed down through generations. The sound of sizzling chicken in the pan takes me back to those cherished evenings spent in the kitchen with my mom. It’s a dish that feels like a warm hug with every bite.
Why You’ll Love This Recipe
This chicken teriyaki recipe stands out for its simplicity and incredible taste. You’ll love how it comes together in one pan, meaning less cleanup and more time to enjoy with your loved ones. The balance of savory and sweet flavors is perfect, and the quick cooking time makes it ideal for busy weeknights or impromptu dinner guests.
Ingredients Notes
Gathering the right ingredients is key to this delicious recipe. Fresh chicken thighs ensure juicy tenderness, but chicken breast works well too. For the teriyaki sauce, opt for a quality soy sauce and fresh ginger for the best flavor. Brown sugar adds a classic sweetness, but honey is a great substitute.
Recipe Steps
Step 1
Heat a tablespoon of oil in a large pan over medium heat. Add bite-sized chicken pieces and cook until they’re golden brown on the outside.
Step 2
While the chicken is cooking, whisk together soy sauce, water, brown sugar, minced garlic, and grated ginger in a separate bowl.
Step 3
Once the chicken is browned, pour the sauce over the chicken in the pan. Stir well to coat and bring to a simmer.
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Step 4
Let the sauce thicken, stirring occasionally until it coats the chicken beautifully and the chicken is cooked through.
Step 5
Garnish with sliced green onions and sesame seeds for an added crunch before serving.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm the chicken in a pan over low heat until heated through. This dish also freezes well; just make sure to let it cool completely before freezing in a sealed container.
Variations & Substitutions
For a gluten-free version, use tamari or coconut aminos instead of soy sauce. You can also add vegetables like broccoli or bell peppers for a colorful twist. For a vegetarian option, swap the chicken for firm tofu or tempeh.
Serving Suggestions
This dish is perfect with a side of steamed jasmine rice or noodles. It also pairs beautifully with a crisp Asian salad or roasted vegetables, making it versatile for lunch or dinner.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can. Chicken thighs tend to be more tender and flavorful, but if you prefer using chicken breast, just be careful not to overcook it to avoid drying out the meat.
What if I don’t have fresh ginger? While fresh ginger provides the best flavor, ground ginger can be used in a pinch. Use about 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger required.
Can I make this dish ahead of time? Absolutely. This dish can be prepared a day in advance and stored in the refrigerator. Simply reheat it gently on the stovetop before serving. The flavors meld even more deliciously as they sit.
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Easy One-Pan Chicken Teriyaki
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup teriyaki sauce store-bought or homemade
- 1 teaspoon minced garlic about 2 cloves
- 1 teaspoon minced ginger fresh
- 2 cups broccoli florets fresh or frozen
- 1 cup bell pepper sliced, any color
- 0.5 cup sliced carrots
- 2 tablespoons sesame seeds for garnish
- 4 cups cooked rice for serving
Instructions
Preparation Steps
- Heat vegetable oil in a large pan over medium-high heat.
- Add chicken pieces to the pan and cook until browned and no longer pink, about 5 minutes.
- Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- Add broccoli, bell pepper, and carrots to the pan.
- Pour teriyaki sauce over the chicken and vegetables. Stir well to coat and simmer for 3-5 minutes until sauce thickens.
- Garnish with sesame seeds and serve over cooked rice.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
