Go Back

Sticky Teriyaki Chicken Skillet

Sticky teriyaki chicken skillet with browned chicken edges and a thick, glossy glaze. Pan-seared chicken is simmered with homemade teriyaki sauce and finished with charred peppers, crisp broccoli, and sesame.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course: Dinner
Cuisine: Asian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp neutral cooking oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp cornstarch
Homemade teriyaki sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup water
  • 3 tbsp honey
  • 2 tbsp packed brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 garlic cloves, finely minced
  • 2 tsp freshly grated ginger
  • 1 tsp cornstarch
  • 1 tbsp cold water, for mixing with the cornstarch
Vegetables
  • 1 red bell pepper, cut into bite-size pieces
  • 1 yellow bell pepper, cut into bite-size pieces
  • 1.5 cup small broccoli florets
  • 0.5 medium red onion, cut into wedges
  • 1 tsp neutral oil, if needed
For finishing
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Prepare the chicken
  1. Pat the chicken breasts dry and cut them into approximately 1-inch pieces. Season lightly with kosher salt and black pepper.
  2. Sprinkle 1 tablespoon cornstarch over the chicken and toss until the chicken has a very thin, even coating. This helps produce browned edges and allows the teriyaki sauce to cling to the chicken.
Make the teriyaki sauce
  1. In a bowl, combine low-sodium soy sauce, 1/4 cup water, honey, packed brown sugar, rice vinegar, toasted sesame oil, garlic, and freshly grated ginger.
  2. In a separate small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Set both the sauce mixture and slurry aside.
Sear and cook vegetables
  1. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without moving it for approximately 3 minutes.
  2. Turn the chicken pieces and cook for another 3–4 minutes until browned. Transfer the chicken to a plate.
  3. Add small broccoli florets and 2 tablespoons water to the skillet, then cover for approximately 2 minutes over medium-high heat. Remove the lid and let any remaining water evaporate.
  4. Add red bell pepper, yellow bell pepper, and medium red onion to the skillet. Add another teaspoon neutral oil if needed and cook over medium-high heat for 3–4 minutes until lightly charred at the edges.
Glaze and finish
  1. Return the browned chicken to the skillet and toss briefly with the vegetables. Keep the skillet over medium-high heat.
  2. Pour in the prepared teriyaki mixture and bring to a gentle simmer. Stir the cornstarch slurry again and add it gradually.
  3. Cook for approximately 2–3 minutes, tossing frequently, until the sauce reduces into a thick, glossy glaze. Do not continue cooking until the sauce becomes gummy or excessively dark.
  4. Remove from the heat and scatter green onions and toasted sesame seeds over the skillet. Serve immediately.

Notes

Pro tip: coat the chicken in cornstarch right before searing so it browns faster and helps the glaze cling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture, but the flavors hold up if you freeze in a sealed container and reheat carefully. For a lower-sugar swap, use a reduced-sugar honey/brown sugar alternative in the teriyaki sauce.