Easy Skillet Chicken Teriyaki
This simple and easy recipe for Skillet Chicken Teriyaki is the perfect weeknight meal. The chicken is perfectly tender and the veggies tangy and savory.
Servings: 4 Servings
Calories: 302kcal
Ingredients
- 1 cup Soy Sauce
- 4 tablespoons Honey
- 3 tablespoons Rice Wine Vinegar
- 2 teaspoons Sesame Oil
- 4 Garlic Cloves minced
- 1 tablespoons Cornstarch
- 1/4 cup Water
- 4 Boneless, Skinless, Chicken Breasts
- 2 cups Broccoli
- 1 head Baby Bok Choy
- 2 Carrots peeled and sliced
- 1/4 cup Edamame
- 2 tablespoons Green Onions
- 1/2 teaspoon Sesame Seeds
Instructions
- In a large skillet, over medium-high heat, whisk together Soy Sauce, Honey, Vinegar, Sesame Oil, Garlic, Cornstarch, and Water until combined. Bring mixture to a boil and then lower the heat to medium and continue cooking and stirring (not constantly) until the sauce begins to thicken. Remove from heat and set aside.
- Preheat oven to 400 degrees. Season both sides of chicken with Salt and Pepper, and place in the large skillet. Spoon glaze over each piece. Cook for 20 minutes and remove the skillet from the oven.
- Arrange the Broccoli, Bok Choy, Carrots, and Edamame around each chicken breast and place back in the oven to cook for an additional 15 minutes or until the chicken is cooked through (on average cooked chicken reaches 145 degrees).
- Remove skillet from oven and sprinkle Green Onions and Sesame Seeds top.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 31g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 3411mg | Potassium: 848mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5443IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 3mg