One Pan Potato And Chicken Teriyaki
A quick and flavorful one-pan dish featuring tender chicken and crispy potatoes glazed with savory teriyaki sauce, perfect for a satisfying weeknight meal. Suitable for all tastes.
Ingredients
Instructions
- Brown the chicken slices in vegetable oil over high heat for 5 minutes.
- Add the cooked potatoes to the skillet and sauté, tossing until lightly browned.
- Add diced green pepper and prepared teriyaki sauce to the skillet.
- Toss everything together until heated thoroughly and serve.
Tips & Substitutions
To enhance the flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking. If you don't have green peppers, feel free to substitute with broccoli or snap peas for added crunch. Using a non-stick skillet can help prevent sticking and ensure even browning, making the chicken easier to manage while cooking. For a twist, consider adding a splash of sesame oil for extra richness.
Serving Suggestions
Serve the One Pan Potato and Chicken Teriyaki over a bed of steamed rice or quinoa for a complete meal. A side of sautéed bok choy or a fresh cucumber salad adds a refreshing crunch. This dish pairs beautifully with Sweet 'N Sour Chicken Or Pork for a family-style feast or can be enjoyed on its own for a quick weeknight dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or broth to keep the chicken moist. Stir frequently until heated through, or microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Potato And Chicken Teriyaki contains roughly 831 calories, with 31g protein, 70g carbohydrates, and 47g fat. It is an excellent source of protein (63% of the Daily Value), potassium (43% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 542mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other proteins instead of chicken?
Absolutely! This recipe works well with tofu, shrimp, or beef. Adjust cooking times accordingly; for instance, shrimp will cook faster than chicken, so add them later in the cooking process.
What type of potatoes are best for this dish?
Medium Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold shape when cooked. Russet potatoes can be used as well, but they may become a bit fluffier.
Can I make this dish in advance for meal prep?
Yes, you can prepare this dish ahead of time. Cook as directed, then let it cool before storing in the refrigerator. Reheat portions for quick meals throughout the week, ensuring they are heated thoroughly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).