Easy One-Pan Teriyaki Chicken & Veggies

Easy One-Pan Teriyaki Chicken & Veggies is one of those meals that shows up when you’re hangry, short on time, and just done with doing dishes. I first made this dish in the middle of a kitchen remodel, with exactly one pan, two working burners, and zero patience. Didn’t think it’d become one of my weeknight go-to’s—but here we are, years later, still scrubbing sticky teriyaki sauce off my stove and loving every bite.

Easy One-Pan Teriyaki Chicken & Veggies is fast, flavorful, and surprisingly refined for how low-maintenance it is. Tender chicken bites glazed in a sweet-salty-savory homemade teriyaki. Crisp-tender veggies that soak up all that golden sauce. And the best part? One damn pan. No layering flavors in 3 pots or whisking sauce in a separate bowl. Nah. You chuck everything in one pan and somehow, magic happens.

Ingredients & Substitutions

Easy One-Pan Teriyaki Chicken & Veggies starts with boneless chicken thighs. They’re fatty enough to stay juicy, even if you cook ’em a bit too long while scrolling on your phone.

• 1.5 lbs boneless, skinless chicken thighs – Chicken breasts work too, but be warned, they can dry out faster. Thighs = flavor insurance.
• 2 tbsp neutral oil – Avocado oil, grapeseed, or even light olive oil. You want high smoke point, not EVOO drama.
• 1 cup broccoli florets – Frozen broccoli? Fine, just thaw first or it’ll steam into mush.
• 1 red bell pepper, sliced – Adds sweetness and pop. Yellow or orange work too, green if you like that bitter edge.
• 1 medium carrot, thinly sliced – For color, crunch, and a little sweetness.
• 1 small zucchini, chopped – Optional, but soaks up sauce like a sponge.
• 3 cloves garlic, minced – No skippin’ this. Jarred garlic? Use double. It’s weaker.
• 1 tsp fresh ginger, grated – Ground ginger will work, use ½ tsp.

For the Teriyaki Sauce:

• â…“ cup low-sodium soy sauce – Tamari for gluten-free. Coconut aminos if you want sweet-salty without soy.
• ¼ cup honey – Maple syrup works. Brown sugar’s fine too but won’t give that glossy finish.
• 1 tbsp rice vinegar – Adds tang. Can sub with white vinegar but go light.
• 1 tsp sesame oil – Nutty depth. Not optional, in my humble chef opinion.
• 1 tbsp cornstarch + 2 tbsp water – Slurry for thickening. Arrowroot or potato starch can sub.

Sub ideas? You bet:

• Want it spicier? Toss in red pepper flakes.
• Keto? Use a monk fruit sweetener instead of honey.
• Vegan? Sub tofu for chicken and maple syrup instead of honey.

Step-by-Step Instructions

Easy One-Pan Teriyaki Chicken & Veggies kicks off by heating your pan till it whispers danger. You want it hot enough to sear, not steam.

1. Sear the chicken. Dice your chicken thighs into bite-sized chunks. Salt ’em lightly. Heat oil in a large skillet (nonstick or cast iron is best) over medium-high heat. Toss in the chicken and don’t touch it for a solid 2–3 minutes. Let it brown. Stir, cook another 3–4 minutes until mostly cooked through. Remove from pan.
2. Sauté the veggies. In that same pan, add a tiny splash more oil if needed. Toss in the broccoli, carrots, and peppers. Stir-fry for 3–4 minutes, just until they’re vibrant and slightly softened. Add zucchini last—it cooks fast.
3. Add garlic & ginger. Push veggies to the side and toss garlic + ginger into the pan center. Let ‘em sizzle for 30 seconds till your nose does a happy dance.
4. Return chicken & pour sauce. Mix all sauce ingredients + the cornstarch slurry in a bowl or jar (or just right in a measuring cup—lazy chef style). Pour it into the hot pan. Stir everything together. Let it simmer 2–3 minutes until the sauce thickens and clings to the chicken and veggies like it was made to be there.

Pro Tips

• Don’t overcrowd the pan—steam kills sear.
• Slice veggies evenly so nothing overcooks or turns to sad mush.
• Use a lid briefly if your veggies aren’t softening, especially with fresh broccoli.

Cooking Techniques & Science

Easy One-Pan Teriyaki Chicken & Veggies relies on a few sneaky techniques pros know by heart.

Searing the chicken first isn’t just for flavor. It’s for Maillard reaction, the golden-brown crust that gives depth and that crave-worthy umami. If you skip it and try to cook chicken in the sauce, it’ll boil and turn rubbery. Sad.

The sauce thickens from the cornstarch slurry. Cornstarch needs heat + liquid + motion. Don’t just dump it in and hope—it’ll clump like sad glue. Always whisk first. Add it once the pan’s hot and bubbling. Stir like you mean it.

Stir-frying veggies works best with high heat and minimal fuss. Overcrowding makes them weep water. Keep ‘em moving, let them blister just a lil’. You want charred edges—not steamed sadness.

Tools matter, too. A good nonstick pan keeps that sweet teriyaki glaze from turning into gluey lava. Cast iron can work, but clean-up will make you question your life choices unless it’s well-seasoned.

Serving & Pairing Suggestions

Easy One-Pan Teriyaki Chicken & Veggies can shine solo, but it’s even better with good company.

Serve it over:

• Steamed jasmine rice (classic)
• Brown rice for nutty depth
• Cauliflower rice if you’re going low-carb (don’t lie, we know it’s not the same)
• Or pile into lettuce wraps for a fresh crunch

Top with:

• Toasted sesame seeds
• Chopped scallions
• A drizzle of sriracha if you like chaos

Pair with:

• Cold cucumber salad with rice vinegar dressing
• Miso soup for that salty umami sidekick
• A crisp white wine like Riesling or a Japanese lager

Presentation tip? Serve it in a wide, shallow bowl. Sauce pools at the bottom, chicken glistens on top. Sprinkle with sesame seeds at the very end—they don’t stick well to hot sauce.

Conclusion

Easy One-Pan Teriyaki Chicken & Veggies proves that simple doesn’t mean boring. The sauce is sticky, rich, balanced just right between sweet, salty, and tangy. The chicken? Sear-kissed and tender. And the veggies? So bright, they might outshine your fancy side dishes.

It’s a weeknight meal with weekend flavor. One pan. No stress. Endless possibilities.

Got a picky eater? Adjust the veggies. Cooking for one? Halve it. Cooking for six? Double it. Still just one pan. Still just damn good.

FAQs

Can I use frozen vegetables for this recipe?

Yep. Just thaw ’em first or they’ll steam instead of stir-fry. Frozen stir-fry blends work great in a pinch.

Can I make the teriyaki sauce ahead of time?

Sure can. Mix and refrigerate up to 4 days. Just shake it before using—cornstarch settles like a grumpy toddler.

What’s the best way to reheat leftovers?

Skillet > microwave. Reheat on low in a pan with a splash of water. Microwaving works, but the veggies go mushy.

Is this recipe good for meal prep?

Absolutely. Portion into containers over rice, keep for 3–4 days. Sauce thickens more in the fridge—still tasty tho.

Can I make this spicy?

Totally. Add red chili flakes or a squirt of sriracha to the sauce. Or toss in some sliced Thai chilies if you’re wild like that.