This simple and delicious Skillet Teriyaki Chicken is exactly what you want on a busy weeknight! It’s quick to make in less than 30 minutes, and loaded with the right amount of vegetables and protein. You’ll love the homemade orange infused teriyaki sauce that is gluten-free, Paleo, and naturally sweetened.
Calling all meal planning procrastinators! This meal is for you. There are many times I find myself at that early evening pre-dinner time and wondering, “what the heck am I making for dinner??” This Skillet Teriyaki Chicken was developed from one of these events.
It’s one of these easy weeknight meals that is versatile, delicious, and made with good for you ingredients! While my Mustard Sausage Stir-Fry is a staple, I also love a traditional Asian chicken stir-fry.
As a nutritionist, I am always looking for ways to vary up my proteins and vegetables. An easy stir-fry teriyaki chicken is such a perfect way to do this! With a homemade sauce, we can also be sure to maximize flavor with real food ingredients, and also minimize the sugar and sodium.
I love the use of fresh oranges and ginger for a hint of sweetness and kick. The chicken is sauteed perfectly and easily in a skillet, and combined with tender and crispy vegetables for texture.
How to make Skillet Teriyaki Chicken
Let’s gather up these simple ingredients!
- Red Bell pepper
- Avocado oil
- GF Tamari Soy Sauce or Coconut Aminos
- Rice vinegar
- Oranges (for sweetness and zest)
- Fresh Ginger
- Sesame oil
- Honey (only if using soy sauce)
- Arrowroot starch or corn starch
We start by prepping our veggies and chicken. In a large skillet, heat to medium high heat. Once hot, add in avocado oil then toss in chicken pieces. Saute until lightly browned on all sides (may be slightly pink on the inside). Remove from heat and keep the pan hot. Add in additional oil if needed, then toss in vegetables.
Saute the vegetables for 6-8 minutes, or until lightly softened. Meanwhile, make the teriyaki sauce! In a saucepan, combine soy sauce, vinegar, orange juice, fresh ginger, garlic, sesame oil, and honey (if using). Heat to medium high, and lower the heat. Stir in the arrowroot with a tbsp of water into the mixture to thicken. Remove from heat and let the sauce thicken.
Combine the chicken back to the pan with the vegetables and stir in the sauce. Cook for another 2-3 minutes until everything is well coated and chicken is cooked through.
You can easily adapt this recipe with different substitutions!
- Protein: feel free to swap out the chicken with shrimp, or even steak!
- Vegetables: I used broccoli, bell pepper, and carrots but these are customizable. Zucchini, edamame, and green beans are all great substitutes!
- Paleo or Whole30 version: be sure to use coconut aminos in place of soy sauce. If using this option, honey is not needed! There is a sweetness with coconut aminos
Serving and Storing:
Storing: store in the fridge for up to 1 week. This recipe is also fabulous for meal prep!
Other Asian inspired dinners you will love!
- Instant Pot Cashew Butter Chicken
- Thai Basil Beef Stir Fry
- Instant Pot Green Curry Chicken
- Sheet Pan Pineapple Teriyaki Chicken
Skillet Teriyaki Chicken
30 minutes and just a handful of ingredients is all you need to make this Skillet Teriyaki Chicken! You'll love the hints of orange and natural sweetness. Healthy, delicious, and easy!
- 1.5 lbs Chicken breast
- 1 head Broccoli
- 1 red Bell pepper
- 3 Carrots
- 1-2 tbsp Avocado oil
- 1/2 cup GF Tamari Soy Sauce or Coconut aminos
- 1/4 cup Rice vinegar
- 1 large Orange*
- 2 tbsp Honey (optional: see note)
- 1 tsp orange zest
- 1 tbsp sesame oil
- 2 cloves Garlic (minced)
- 1 tbsp Chopped fresh ginger
- 1 tbsp Arrowroot starch
Prepare your vegetables and chicken. Chop the chicken into bite sized pieces. Chop the broccol and bell pepper. Peel and dice the carrots.
Heat a large skillet to medium high heat. Once hot, add 1 tbsp avocado oil, then chicken. Season with a little salt and pepper. Cook until lightly browned on all sides. Remove from heat, but keep the skillet hot.
Now toss in the chopped vegetables. If you need extra oil, add in another tbsp. Saute the veggies until lightly softened, but still firm– about 6-8 minutes.
Meanwhile, sitr together all of the sauce ingredients: Tamari soy sauce, rice vinegar, the juice of an orange, honey, sesame oil, garlic, and chopped fresh ginger. Heat over medium high heat until it starts to gently bubble. In a small bowl, whisk together arrowroot starch with 1 tbsp water. Stir the arrowroot starch mixture and reduce heat to low. The sauce will begin thicken, remove from heat.
Add the chicken back to the vegetables. Toss in the sauce and stir. Cover with a lid and let cook for another 2-3 minutes. Serve hot over rice or cauliflower rice.