Chicken and Bell Pepper Teriyaki
This one skillet meal features juicy chicken and caramelized bell peppers in a thick teriyaki glaze. Each bite delivers the perfect balance of salty and sweet; you’ll be licking up every drop.
I can’t wait for you to try this chicken. The sauce is thick and syrupy, and boasts nuances of soy sauce, garlic, ginger and honey. And since it’s made with pantry staples, you may have everything you need already.
Feel free to make this dish spicy. If you like fiery dishes, adjust the amount of sriracha (or red pepper flakes) you add to the sauce. You can also serve extra hot sauce on the side.
What kind of chicken should you use for this dish? I used thin-sliced boneless skinless chicken breasts, but this dish also works with chicken thighs, and chicken tenders.
How should you serve this chicken and peppers? I served my chicken, peppers and sauce over tender ramen noodles to round out the meal (it was awesome). You can also serve the dish over rice (I recommend jasmine or basmati) or in lettuce leaves.
Chicken and Bell Pepper Teriyaki
Ingredients
- 1/3 cup soy sauce, or tamari sauce, or liquid aminos, or coconut aminos
- 1/4 cup water
- 1-2 tablespoons sriracha hot sauce, or 1 teaspoon crushed red pepper flakes (or both), or more/less to taste
- 2 tablespoons honey, or brown sugar
- 1 tablespoon mirin, Japanese rice wine, or Shaoxing (Chinese rice wine)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breasts, thighs, or tenders, cut into thin strips
- 1 yellow onion, sliced
- 2 bell peppers, any color, seeded and sliced
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Chopped fresh cilantro for serving, optional
Instructions
- In a small bowl, whisk together the soy sauce, water, sriracha, honey, mirin, sesame oil, and cornstarch. Mix well and set aside.
- Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
- Heat the remaining oil in the same pan over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft. Add the ginger and garlic and cook for 1 minute. Return the chicken to the pan with any accumulated juices.
- Whisk the soy sauce mixture again to make sure the cornstarch is dissolved and add the mixture to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 3 to 5 minutes, until the chicken is cooked through and the sauce thickens.
- Season to taste with salt and black pepper. Top with cilantro (if using) and serve.