One pan chicken teriyaki is the fastest dinner ever! Only 20 minutes, one pan, and a few simple ingredients are all you need for this delicious dinner recipe. Sweet homemade teriyaki sauce simmers with chunked tender chicken. Serve over rice and garnish with green onions.
TERIYAKI CHICKEN RECIPE
I feel like it’s been so long since I hopped on the blog here! I am neck deep in all thing Christmas! Lots of activities, baking, shopping, present wrapping, decorating, and getting ready for family to come to town.
This one pan chicken teriyaki dinner was much needed after a string of really bad recipe fails. Like so much of a fail, that I have thrown away a $13 pork roast and an entire pot of “chili”. It’s been bad. I blame it on my kids getting so excited for Christmas and all the stuff we have going on.
There is no better or easier way to get dinner on the table than with this quick & easy one pan chicken teriyaki recipe.
Cut some chicken breasts into chunks and cook in some olive oil and salt in a skillet pan. While the chicken is cooking, combine some easy ingredients for a homemade teriyaki sauce and then pour over the cooked chicken. Let that simmer for a few minutes and you’re done!
You want to be sure and cook the chicken all the way through before adding the sauce. Because once the sauce is added there is not enough time to finish cooking the chicken.
I love to cook rice using my rice cooker! I start the rice about 15 minutes before making the chicken. That way, when the chicken is done the rice is too. You could also go the easy route and make minute rice, use leftover rice, brown rice, or even quinoa.
Surprisingly, the green onions are a must! They add so much flavor and they make the dish pretty.
The recipe as written is perfect for my family. We finish off the entire dish with no leftovers. We’re a family of 6 (2 adults, 4 kids) if that helps you understand the serving size of this recipe. If you want leftovers or are feeding a large crowd, then you will want to double the recipe. It may take longer than 20 minutes because the chicken will take longer to cook (because there is more of it), but it will still be so yummy.
If you LOVE sauce then you may want to increase the sauce recipe by 1/4 -1/2. Again, the recipe as is, is perfectly moist and there is plenty of sauce for the chicken and enough to mix some of it into your rice. I always make the recipe as is, and that is how we love it.
Try these other One Pot recipes
- Cheesy Chicken Broccoli & Rice
- Chicken Burrito Skillet
- Beef Taco Pasta Skillet
- BBQ Beef Pasta Skillet
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts (cut into 1" chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup light brown sugar
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 garlic cloves, minced or pressed (or use garlic paste)
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- cooked rice of choice
- sliced green onions
- sesame seeds
Heat olive oil in a skillet pan over medium-high heat. Add chunked chicken, sprinkle the chicken with salt & pepper, and let cook until completely cooked (165 degrees). Stirring occasionally.
While chicken is cooking, combine all the teriyaki sauce ingredients in a glass measuring cup or small bowl. Whisk together.
When chicken is cooked through and most the liquid/oil is absorbed, pour teriyaki sauce into pan and let simmer for 3-4 minutes. It thickens up rather quickly so watch it carefully.
Serve over rice and garnish with green onions and sesame seeds.