10 One Pan Teriyaki Chicken Dinner Ideas (October 2026)

One pan teriyaki chicken dinner ideas are the answer to the 6pm problem: chicken, vegetables, and rice in a glossy sweet-savory sauce, all finished in a single pan in about 30 minutes. Every recipe below is written out in full, with exact amounts, step-by-step method, and a doneness cue you can actually see.

These ten are built for the early fall weeknight crunch, when the days are short and nobody wants a sink full of dishes. Most need a handful of pantry staples, and several finish faster than a delivery order would take. If you want a wider set of low-effort dinners to rotate through, my 15 best one pan dinner recipes is a good companion list.

One Pan Teriyaki Chicken Dinner Ideas at a Glance

Recipe	Total Time	Difficulty	Best For
1. Classic Teriyaki Chicken with Rice and Broccoli	30 min	Easy	First-time cooks and picky eaters
2. Honey Garlic Teriyaki Chicken with Bell Peppers	32 min	Easy	Sweet tooths and sheet-pan fans
3. Spicy Sriracha Teriyaki Chicken with Snap Peas	25 min	Easy	Heat adjustable for kids
4. Pineapple Teriyaki Chicken with Carrots and Rice	42 min	Easy	Tropical takeout flavor
5. Sesame Teriyaki Chicken with Noodles	28 min	Easy	Noodle bowl fans
6. Orange Teriyaki Chicken with Green Beans and Rice	30 min	Easy	Bright, citrus-forward plates
7. BBQ Teriyaki Chicken with Corn and Rice	30 min	Easy	Summer cookout energy
8. Coconut Curry Teriyaki Chicken with Peas and Rice	35 min	Medium	Creamy, one-spoon dinners
9. Lemon Teriyaki Chicken with Baby Potatoes and Broccoli	40 min	Medium	Hearty skillet suppers
10. Sticky Teriyaki Chicken with Mixed Vegetables and Rice	33 min	Easy	Using up the crisper drawer

1. Classic Teriyaki Chicken with Rice and Broccoli

This is the version I hand to anyone who has never cooked teriyaki. The sauce comes together in one bowl, the chicken and broccoli share the same skillet, and the whole thing lands on the table in half an hour.

Yield: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 3 cups broccoli florets
• 2 cups cooked jasmine rice, for serving
• 2 scallions, thinly sliced
• 1 tbsp vegetable oil

For the teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves, minced
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 1 tbsp cold water

Instructions

1. Heat the oil in a large skillet over medium-high heat until it shimmers.
2. Pat the chicken dry and lay it in a single layer. Leave it alone for 3 minutes, until the underside is deep golden.
3. Turn the pieces and cook 2 more minutes, then transfer to a plate.
4. Add the broccoli to the same pan and cook 4 minutes, stirring once, until bright green and just tender.
5. Whisk the soy sauce, vinegar, brown sugar, ginger, garlic, and sesame oil together in a bowl.
6. Return the chicken to the pan, pour in the sauce, and bring to a simmer.
7. Cook 3 minutes, then stir in the cornstarch slurry and simmer 1 to 2 minutes more, until the sauce turns glossy and coats the back of a spoon.
8. Slide the broccoli back in, stir once, and check that the thickest piece reads 165°F (74°C).
9. Take the pan off the heat, rest 3 minutes, then spoon over rice and scatter with scallions.

Tip: Add the cornstarch slurry last and off the boil if you can. Boiling sauce thickens fast, and it goes from glossy to scorched in about fifteen seconds.

Swap it: Tamari or coconut aminos work in place of the soy sauce for a gluten-free plate, and they cut the sodium noticeably. The sauce will be a touch thinner, so hold the slurry back and add it by the half teaspoon.

Storage: Keeps 3 to 4 days in the refrigerator in an airtight container. Store the rice separately so it does not steam the chicken glaze soft. Main allergen: soy.

2. Honey Garlic Teriyaki Chicken with Bell Peppers

Honey and garlic make teriyaki taste almost caramelized, and the peppers keep the pan from going heavy. This is the one I make when I want a sticky, glossy plate without a long ingredient list.

Yield: 4 servings · Prep: 12 min · Cook: 20 min · Total: 32 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 red onion, cut into wedges
• 2 cups cooked rice
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds

For the honey garlic sauce

• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp sesame oil

Instructions

1. Whisk the soy sauce, honey, vinegar, garlic, and sesame oil in a bowl.
2. Heat the oil in a large skillet over medium-high heat and brown the chicken in a single layer for 4 minutes per side.
3. Move the chicken to a plate.
4. Add the peppers and onion to the skillet and cook 5 minutes, until the edges char slightly and the onion softens.
5. Pour in the sauce and let it bubble for 2 minutes.
6. Return the chicken and any juices from the plate to the pan.
7. Simmer 4 to 5 minutes, turning often, until the sauce looks like warm maple syrup and clings to the meat.
8. Check the chicken has reached 165°F (74°C) in the thickest piece.
9. Serve over rice with sesame seeds scattered on top.

Tip: Honey darkens about three times faster than brown sugar. Once it hits a simmer, stay at the pan and stir every thirty seconds until it pulls away from the bottom.

Swap it: Use 2 tbsp maple syrup for a nut-free, vegan-sweetener version, or thin the sauce with a teaspoon of water if the kids find it too intense. Make the sauce up to two days ahead and keep it refrigerated.

Storage: Keeps 3 to 4 days refrigerated. The sauce thickens as it sits, so loosen reheated portions with a tablespoon of water. Main allergen: soy.

3. Spicy Sriracha Teriyaki Chicken with Snap Peas

Sriracha adds heat and a little vinegar tang without burying the teriyaki. I write it mild by default, with the extra teaspoons sitting right there in the recipe so nobody at the table has to guess.

Yield: 4 servings · Prep: 8 min · Cook: 17 min · Total: 25 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into strips
• 1 cup sugar snap peas
• 1/2 red onion, thinly sliced
• 2 cups cooked rice
• 1 tbsp vegetable oil

For the sriracha teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 1 tbsp sriracha, plus 1 to 2 tsp more to taste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced

Instructions

1. Whisk all the sauce ingredients together in a bowl.
2. Heat the oil in a skillet over medium-high heat and cook the chicken strips in a single layer for 3 minutes without moving them.
3. Stir and cook 2 more minutes until the edges are opaque.
4. Push the chicken aside, add the snap peas and red onion, and cook 3 minutes, keeping everything in one layer.
5. Pour the sauce around the edge of the pan and let it bubble.
6. Stir everything together and cook 3 more minutes, until the snap peas are bright and the sauce has reduced to a shiny coat.
7. Verify the chicken reads 165°F (74°C) at the thickest point.
8. Spoon over rice and finish with a squeeze of lime if you have one.

Tip: Snap peas go in before the sauce, not with it, so they stay crisp instead of folding into mush. The visual cue is the sauce clinging to the peas when you lift them with a spoon.

Swap it: For zero heat, use sweet chili sauce in place of sriracha. For real heat, double the sriracha to 2 tbsp and add a sliced serrano with the onions.

Storage: Keeps 3 to 4 days refrigerated. Reheat in a skillet over medium heat with a splash of water for 3 minutes; the microwave turns the chicken rubbery. Main allergen: soy.

4. Pineapple Teriyaki Chicken with Carrots and Rice

Pineapple brings acidity that cuts straight through the glaze, which is exactly what teriyaki needs after a long week. This one goes in the oven so the edges caramelize while the middle stays juicy.

Yield: 4 servings · Prep: 15 min · Cook: 27 min · Total: 42 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 medium carrots, cut into 1/2-inch coins
• 1 cup fresh pineapple chunks
• 1 red onion, cut into wedges
• 2 cups cooked jasmine rice
• 1 tbsp vegetable oil
• 1/3 cup chopped cilantro

For the pineapple teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 garlic cloves, minced

Instructions

1. Heat the oven to 400°F (205°C) and line a large rimmed sheet pan.
2. Whisk the sauce ingredients together.
3. Toss the chicken, carrots, and onion with the oil on the sheet pan, keeping everything in a single layer.
4. Pour half the sauce over the pan and toss to coat.
5. Roast 15 minutes, then brush everything with the remaining sauce.
6. Drain the pineapple well so it does not flood the pan, then scatter it over the sheet pan.
7. Roast 12 to 15 minutes more, until the chicken reads 165°F (74°C) and the edges are deep brown.
8. Rest 5 minutes off the heat, then serve over rice with cilantro.

Tip: Fresh pineapple browns better than canned, and canned pineapple in syrup turns the pan into a puddle. If you must use canned, drain it for 10 minutes and add it in the last 8 minutes.

Swap it: Swap pineapple for mango chunks for a sweeter plate, or use edamame in place of the carrots for more protein. This one freezes well: cool the pan completely, then portion into freezer bags for up to 2 months.

Storage: Keeps 3 to 4 days refrigerated. Main allergen: soy.

5. Sesame Teriyaki Chicken with Noodles

Noodles soak up every drop of the sauce, so this tastes more like the takeout container than the stovetop version. It also comes together faster than rice does once the water is boiling.

Yield: 4 servings · Prep: 10 min · Cook: 18 min · Total: 28 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken breast, sliced thin
• 8 oz rice noodles or spaghetti
• 1 cup broccoli florets
• 1 carrot, ribboned or julienned
• 1/2 cup snow peas
• 1/3 cup low-sodium soy sauce
• 3 tbsp water
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp toasted sesame oil
• 2 scallions, sliced

Instructions

1. Boil a large pot of water and cook the noodles until just tender, 4 to 6 minutes for rice noodles. Drain and rinse under cold water.
2. Mix the soy sauce, water, brown sugar, vinegar, garlic, and ginger in a large skillet.
3. Add the chicken and simmer over medium-high heat for 5 minutes until cooked through.
4. Stir in the broccoli, carrot, and snow peas and cook 3 minutes until crisp-tender.
5. Add the drained noodles and toss to coat.
6. Simmer 2 minutes until the liquid reduces and the noodles turn glossy.
7. Take the pan off the heat and drizzle in the sesame oil, which scorches at high heat.
8. Check the chicken reads 165°F (74°C), then top with scallions and serve.

Tip: The 3 tbsp water in the sauce is what keeps the noodles from soaking up everything and drying out. Pull the pan off the heat before the sesame oil goes in, always.

Swap it: Rice noodles are naturally gluten-free, but check the tamari and hoisin-style sauces for wheat. Tamari plus honey keeps the whole bowl gluten-free. Swap the noodles for shirataki or zucchini ribbons to cut the carbs.

Storage: Noodles turn rubbery if stored in the sauce, so keep them separate and combine when reheating. Store the dish 3 to 4 days refrigerated. Main allergens: soy, and wheat if using traditional soy sauce or regular pasta.

6. Orange Teriyaki Chicken with Green Beans and Rice

Citrus teriyaki sounds like a lot of acid, and it can be. The trick is holding the juice to a quarter cup so the glaze still sets on the chicken instead of sliding off.

Yield: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into strips
• 1 lb green beans, trimmed and halved
• 2 cups cooked rice
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds

For the orange teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger

Instructions

1. Whisk the sauce ingredients together, taking care to rub the zest into the juice.
2. Heat the oil in a skillet over medium-high heat and cook the chicken in a single layer for 4 minutes.
3. Turn and cook 3 minutes more.
4. Move the chicken to a plate and add the green beans to the pan.
5. Cook 5 minutes, until the beans blister and bend easily but still snap.
6. Return the chicken, pour in the sauce, and simmer 4 minutes.
7. Cook 2 minutes more, until the sauce reduces to a glaze and coats the beans.
8. Check for 165°F (74°C) and serve over rice with sesame seeds.

Tip: Any more than 1/4 cup of juice and the sauce will not set. If yours looks loose, simmer one more minute or stir in a teaspoon of cornstarch slurry.

Swap it: Lemon-lime works the same way: 2 tbsp lemon juice plus 2 tbsp lime juice, and drop the zest. Make the sauce up to two days ahead; the citrus flavor holds fine in the fridge.

Storage: Keeps 3 to 4 days refrigerated. Reheat gently in a covered skillet, or in the microwave at half power so the citrus does not turn bitter. Main allergen: soy.

7. BBQ Teriyaki Chicken with Corn and Rice

Barbecue sauce and teriyaki lean on the same sweet-salty base, so combining them takes about ten seconds and gives you a smoky glaze. Corn turns it into a cookout dinner in a skillet.

Yield: 4 servings · Prep: 8 min · Cook: 22 min · Total: 30 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 1/2 cups corn kernels, fresh or frozen
• 2 cups cooked rice
• 1 tbsp vegetable oil
• 1/4 cup barbecue sauce
• 2 scallions, sliced
• 1 tsp smoked paprika

For the BBQ teriyaki glaze

• 1/4 cup low-sodium soy sauce
• 1/4 cup barbecue sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic

Instructions

1. Whisk the glaze ingredients together in a bowl.
2. Brown the chicken in a skillet over medium-high heat, 4 minutes per side, then move it to a plate.
3. Add the corn and cook 4 minutes until it picks up a little color. Frozen corn is fine straight from the freezer.
4. Return the chicken and pour in the glaze.
5. Simmer 5 minutes, turning the chicken twice.
6. Cook 3 to 4 minutes more, until the glaze darkens and the chicken reads 165°F (74°C).
7. Stir in the extra 1/4 cup barbecue sauce and the smoked paprika off the heat.
8. Serve over rice and scatter with scallions.

Tip: Stir the barbecue sauce in at the very end. Added early, it burns long before the chicken is cooked through and turns bitter in about two minutes.

Swap it: Skip the jar: whisk 2 tbsp ketchup, 1 tsp apple cider vinegar, 1 tbsp brown sugar, and 1/2 tsp smoked paprika for a quick homemade version. This freezes well for up to 2 months, cool and covered, with the rice stored apart.

Storage: Keeps 3 to 4 days refrigerated. Main allergen: soy, and check the barbecue sauce for wheat if you are cooking gluten-free.

8. Coconut Curry Teriyaki Chicken with Peas and Rice

Coconut milk turns the teriyaki into a sauce you can spoon straight over rice, and the curry powder warms it up without adding heat. It is the coziest of the ten and the one kids reach for twice.

Yield: 4 servings · Prep: 10 min · Cook: 25 min · Total: 35 min · Difficulty: Medium

Ingredients

• 1 1/5 lb boneless skinless chicken breast, cut into chunks
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup frozen peas
• 1/2 red bell pepper, sliced
• 2 cups cooked jasmine rice, for serving
• 1 tbsp vegetable oil
• 2 tsp mild curry powder
• 1 tsp ground ginger
• 1/2 tsp ground turmeric

For the sauce

• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil

Instructions

1. Whisk the soy sauce, vinegar, honey, and sesame oil together.
2. Brown the chicken in a skillet over medium-high heat, 4 minutes per side, then move it to a plate.
3. Lower the heat to medium and pour in the coconut milk.
4. Stir in the curry powder, ginger, and turmeric and let them bloom for 1 minute, until the surface just starts to shimmer.
5. Return the chicken and pour in the teriyaki sauce.
6. Simmer uncovered for 8 minutes, stirring now and then, until the sauce thickens enough to coat a spoon.
7. Add the peas and red pepper and cook 4 minutes more.
8. Check for 165°F (74°C), then spoon over jasmine rice.

Tip: Use full-fat coconut milk. The light version splits as it simmers and gives the sauce a thin, watery finish that will not cling to the rice.

Swap it: For more heat, add 1 tsp chili flakes with the curry powder. For a dairy-free and gluten-free plate, use tamari and confirm your curry powder is flour-free. Make it up to two days ahead; the flavors settle overnight.

Storage: Keeps 3 to 4 days refrigerated. Stir in a splash of water before reheating, as coconut sauce thickens as it cools. Main allergen: soy.

9. Lemon Teriyaki Chicken with Baby Potatoes and Broccoli

This is the heaviest of the ten and the one to make when you want dinner to feel like dinner. The potatoes go in first because they take about twice as long as everything else in the pan.

Yield: 4 servings · Prep: 10 min · Cook: 30 min · Total: 40 min · Difficulty: Medium

Ingredients

• 1 lb baby gold potatoes, halved
• 1 lb boneless skinless chicken thighs
• 1 cup broccoli florets
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 2 garlic cloves, minced
• 1 tbsp chopped parsley

For the lemon teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1/2 tsp red pepper flakes

Instructions

1. Simmer the halved potatoes in salted water for 8 minutes, then drain well.
2. Whisk the sauce ingredients together with the lemon zest and half the juice.
3. Heat the olive oil in a large skillet over medium-high heat and brown the potatoes for 6 minutes, turning, until golden on all sides.
4. Push the potatoes to the edges and add the chicken to the center.
5. Cook the chicken 4 minutes per side until golden.
6. Pour in the sauce and scrape the bottom of the pan to release the browned bits.
7. Simmer 5 minutes, until the sauce reduces and the chicken reaches 165°F (74°C).
8. Add the broccoli and remaining lemon juice and steam in the sauce for 4 minutes, until the florets are bright and the potatoes are tender when pierced with a fork.
9. Finish with parsley and the red pepper flakes.

Tip: Use a 12-inch skillet here. Anything smaller and the potatoes steam instead of browning, and nothing gets that crisp edge. Do not crowd the pan; cook the potatoes in two batches if needed.

Swap it: Replace the potatoes with thick-cut sweet potato wedges and give them 10 minutes in the simmering water. Cut the broccoli to larger florets so it does not overcook before the potatoes finish.

Storage: Keeps 3 to 4 days refrigerated. Reheat covered in a skillet over medium-low for 6 minutes so the potatoes do not dry out. Main allergen: soy.

10. Sticky Teriyaki Chicken with Mixed Vegetables and Rice

This is the flexible one, built to use whatever is in the crisper drawer. The order you add the vegetables is what separates crisp from soggy, so keep it.

Yield: 4 servings · Prep: 10 min · Cook: 23 min · Total: 33 min · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, cut into thin coins
• 2 cups cooked rice
• 1 tbsp vegetable oil
• 1 tbsp cornstarch
• 2 scallions, sliced

For the sticky glaze

• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp toasted sesame oil

Instructions

1. Whisk the glaze ingredients together, including the sesame oil.
2. Brown the chicken in a skillet over medium-high heat, 4 minutes per side, then move it to a plate.
3. Add the carrots first and cook 4 minutes, since they are the firmest.
4. Add the broccoli and bell pepper and cook 3 minutes more.
5. Return the chicken, pour in the glaze, and bring to a boil.
6. Sprinkle in the cornstarch and stir constantly for 2 minutes.
7. Cook 2 minutes more until the sauce turns dark and glossy and pulls into a thick ribbon when you lift the spoon.
8. Check the chicken reads 165°F (74°C) and rest for 3 minutes.
9. Serve over rice with scallions.

Tip: Veggies in order of firmness: carrots, then broccoli and peppers, then snap peas or zucchini last. The last batch cooks in the sauce for only 2 minutes and stays bright.

Swap it: Cabbage, zucchini, mushrooms, or edamame all work in place of the peppers. For a lighter plate, use 1/4 cup of the water and double the vegetables; for gluten-free, use tamari.

Storage: Keeps 3 to 4 days refrigerated. Reheat in a covered skillet with a tablespoon of water, or spread on a baking sheet under a hot broiler for 3 minutes to bring the sticky edges back. Main allergen: soy.

Tips for Making These

• Cut the chicken evenly. Pieces of the same size finish at the same time, which is the whole difference between glazed chicken and one dry chunk in a bowl. Pounding thighs to an even thickness helps more than anything else.
• Give the pan room. Chicken should sit in a single layer with space around it. Crowding drops the pan temperature, and the sauce and vegetables steam instead of reducing.
• Start the rice first. Rice takes 15 to 20 minutes and the skillet takes 20 to 25. Start rice, then start the chicken, and both land on the table together.
• Thicken late, off the boil. Cornstarch slurry goes in for the last 1 to 2 minutes. A sauce that has reduced on high heat for ten minutes will scorch before it thickens.
• Use a thermometer. Chicken reaches 165°F (74°C) in the thickest part, and that is the only test I trust. Boneless pieces pull apart easily once they hit it.
• Thin the sauce when reheating. Teriyaki sets hard in the fridge. Add a tablespoon of water per serving and warm it covered, in a skillet if you want the glaze back on top.

If you are planning the week, my 13 easy sheet pan chicken dinner ideas covers the oven route, and this one-pan cheeseburger pasta is the other reliable skillet dinner in my rotation.

One Pan Teriyaki Chicken Dinner Ideas by Cook Time

• 25 minutes or less: the sriracha snap pea version, and only that one. It is the fastest of the ten and the one to make on a night when nobody has patience.
• 30 to 35 minutes: the classic broccoli and rice, honey garlic with peppers, sesame noodles, BBQ corn, and sticky mixed vegetables. Five of the ten land here, and all of them work with rice cooked in a pot or an electric cooker.
• 35 to 45 minutes: coconut curry, lemon chicken with baby potatoes, and the pineapple oven version, which runs long because the carrots need the time.
• Pantry needs: the sesame noodle bowl and the sticky mixed vegetable version cook with almost nothing beyond soy sauce, sugar, and a splash of vinegar. The coconut curry and the citrus version need a can of coconut milk or a fresh orange.
• Spice level: only the sriracha version carries real heat, and it is measured so you can dial it down to nothing. The rest are sweet-savory with no chili at all.
• Shape of the meal: rice bowls for meal prep and packed lunches, noodles for a fast handheld dinner, and the baby potato skillet when you want something that sits heavy on the plate.

Frequently Asked Questions

Conclusion: Pick Your Next One Pan Teriyaki Chicken Dinner

Start with the classic teriyaki chicken with rice and broccoli. It teaches you the whole method in one pan: brown the chicken, add the vegetables, pour in the sauce, thicken it at the end. Once that one feels easy, the other eight are just variations on the same four moves.

If you want more heat, go straight to the sriracha version and dial the chili to taste. If you would rather not cook rice at all, the sesame noodle bowl is faster and more forgiving. Whatever you pick from these one pan teriyaki chicken dinner ideas, make the sauce yourself, keep a thermometer in the drawer, and the weeknight gets a lot easier.