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- 1 lb chicken breast, diced - 2 tablespoons vegetable oil - 1 bell pepper (red or green), sliced - 1 cup snap peas, trimmed - 3 green onions, chopped The main part of this dish is the chicken breast. It cooks quickly and absorbs flavor well. I like to use fresh vegetables like bell peppers and snap peas. They add color and crunch to the meal. Green onions give a nice fresh taste at the end. - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon garlic powder - 1 teaspoon ginger powder The teriyaki sauce brings the dish together. Soy sauce is the base, and it gives a salty taste. Honey adds sweetness, balancing the salt. Rice vinegar adds a bit of tang. Garlic and ginger powders give depth and warmth. This simple mix transforms the chicken and veggies into something special. - Cooked rice or quinoa - 1 tablespoon sesame seeds (for garnish) Serve the teriyaki chicken over cooked rice or quinoa. Both add good texture and soak up the sauce. Sprinkle sesame seeds on top for a nice crunch and look. This meal is not just tasty; it looks great too! For the full recipe, check out the details above. First, take your chicken breast and dice it into small pieces. This helps it cook evenly. I like to season the chicken with a little salt and pepper for extra flavor. Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. You want the oil to shimmer before adding the chicken. Once the skillet is hot, add the diced chicken. Cook it for about 5 to 7 minutes. Stir occasionally to brown the chicken on all sides. This step ensures even cooking. You’ll know it’s done when the chicken is no longer pink inside. After the chicken is cooked, it’s time to add some color and crunch. Toss in the sliced bell pepper and snap peas. Cook these for about 3 to 4 minutes until they’re tender-crisp. While the veggies cook, prepare the teriyaki sauce. In a small bowl, mix together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Pour the teriyaki sauce over the chicken and veggies. Cook everything together for another 2 to 3 minutes. Stir frequently to coat everything in the sauce. When it’s heated through, remove it from the heat. Stir in the chopped green onions for a fresh flavor. Serve the teriyaki chicken over cooked rice or quinoa, and don't forget to sprinkle sesame seeds on top for a nice finish. Check out the Full Recipe for more details! To cook chicken well, keep an eye on time. Cook it for about 5-7 minutes. Stir it often to avoid burning. Use a meat thermometer for the best doneness. Chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into a piece. The meat should look white, not pink. You can add more flavors to your teriyaki sauce. Try adding a splash of orange juice for a citrus twist. A bit of sriracha can add heat. If you want to replace honey, maple syrup works well. Brown sugar is another great option. Just mix it well into the sauce. For a beautiful dish, garnish with sesame seeds. Sprinkle them on just before serving. You can also add chopped green onions for a pop of color. Serve your teriyaki chicken over rice or quinoa. Try to add some steamed veggies on the side. This adds more color and makes the dish look fresh. {{image_2}} You can easily swap chicken for other proteins. Tofu is a great choice for a vegetarian dish. It absorbs flavors well and adds protein. You can also use shrimp. Just cook shrimp until they turn pink. Both options make tasty teriyaki dishes. For gluten-free needs, choose gluten-free soy sauce. Many brands offer good alternatives. You can also reduce sodium by using low-sodium soy sauce. This keeps the flavors without too much salt. Want to spice it up? Try adding chili flakes or fresh ginger. They can give your teriyaki a nice kick. You can also mix in different vegetables. Broccoli, carrots, or mushrooms work well. They add color and nutrition to your meal. For the full recipe, check out the Easy Teriyaki Chicken Skillet. To keep your teriyaki chicken fresh, use proper storage containers. Glass or BPA-free plastic containers work best. Make sure they are airtight to prevent moisture loss. When storing, let the chicken cool down before sealing it. This helps maintain the texture and flavor. You can store it in the fridge for up to three days. If you have leftovers, freezing is a great option. To freeze, let the chicken cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible before sealing. This prevents freezer burn and keeps the flavor intact. You can freeze the chicken for up to three months. To thaw, place the frozen chicken in the fridge overnight. This way, it will defrost safely. If you need it quickly, you can use the microwave on the defrost setting. Just be careful not to cook it during this process. When it's time to enjoy your leftovers, reheating should be done with care. The best methods are stovetop or microwave. If using the stovetop, heat a skillet over low heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. For microwave reheating, place the chicken in a bowl with a lid. Add a few drops of water to create steam. Heat in short bursts, checking often. This helps keep the chicken tender. Avoid overcooking, as it can become dry. These simple storage tips will help you enjoy your Easy Teriyaki Chicken Skillet even more. For the full recipe, check out the detailed guide! You can serve this dish with several tasty sides: - Cooked white rice - Quinoa - Steamed broccoli - Stir-fried bok choy - Cucumber salad These sides help balance the sweet and savory flavors of the teriyaki chicken. They also add color and nutrition to your meal. Yes, you can prepare this dish ahead of time. I suggest cooking the chicken and veggies first. You can store them in the fridge for up to three days. When you are ready to eat, just reheat it in a skillet. This saves you time on busy days. If you want your teriyaki chicken to have a kick, here are some tips: - Add red pepper flakes to the sauce. - Mix in sriracha for a spicy twist. - Toss in sliced jalapeños when cooking. These simple changes can make a big difference. Adjust the heat to match your taste! This blog post covers all the steps to make an easy teriyaki chicken skillet. We talked about the key ingredients, how to cook the chicken, and ideas for serving it. With tips for perfect cooking and fun variations, you can make this dish your own. Remember, it’s all about enjoying your meal and having fun in the kitchen. Keep experimenting with flavors and ingredients to find your perfect dish. Cooking should always be enjoyable and tasty!

Easy Teriyaki Chicken Skillet

Discover the simplicity of this Easy Teriyaki Chicken Skillet that brings delicious flavors to your dinner table in just 20 minutes! With tender chicken, vibrant veggies, and a sweet-savory sauce, this recipe is perfect for busy weeknights. Serve it over rice or quinoa for a complete meal the whole family will love. Click through to explore the recipe and elevate your weeknight cooking!
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Ingredients
  

1 lb chicken breast, diced

2 tablespoons vegetable oil

1 bell pepper (red or green), sliced

1 cup snap peas, trimmed

3 green onions, chopped

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon sesame seeds (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

Heat the vegetable oil in a large skillet over medium-high heat.

    Add the diced chicken to the skillet and cook until it’s browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.

      Once the chicken is cooked, add the sliced bell pepper and snap peas to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.

        In a small bowl, mix together the soy sauce, honey, rice vinegar, garlic powder, and ginger powder.

          Pour the sauce over the chicken and vegetables in the skillet. Cook for another 2-3 minutes, stirring frequently to coat everything in the sauce and heat through.

            Remove from heat and stir in the chopped green onions.

              Serve the teriyaki chicken over cooked rice or quinoa, and sprinkle with sesame seeds for garnish.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4