Chicken and Vegetables Skillet

Ingredients

• 680 g (1.5 lb)chicken breast, cut into bite-sized pieces
• 15 ml (1 tbsp)olive oil
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 90 g (1 cup)broccoli florets
• 1red bell pepper
• 1yellow bell pepper
• 60 ml (1/4 cup)soy sauce
• 30 ml (2 tbsp)honey
• 5 ml (1 tsp)grated ginger
• 5 ml (1 tsp)sesame oil
• 8 g (1 tbsp)cornflour
• to tastesalt
• to tastepepper
• optional, to tastesesame seeds, for garnish
• optional, to tastespring onions, chopped, for garnish

Instructions

1. 1

   Season the chicken

   Cut the chicken breast into bite-sized pieces, then season with salt and pepper.

2. 2

   Heat the oil

   Warm the olive oil in a large frying pan over a medium-high heat.

3. 3

   Brown the chicken

   Add the chicken and sear until golden on all sides. Lift it out of the pan and set it aside.

4. 4

   Cook the aromatics

   Add the onion and garlic to the pan and sauté until softened and fragrant.

5. 5

   Cook the vegetables

   Add the broccoli and both bell peppers, then cook until tender-crisp.

6. 6

   Mix the sauce

   In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil and cornflour.

7. 7

   Simmer the sauce

   Pour the sauce over the vegetables and bring it to a simmer.

8. 8

   Return the chicken

   Put the chicken back in the pan and toss it with the sauce and vegetables.

9. 9

   Finish cooking

   Simmer for a few minutes, until the sauce thickens and the chicken is cooked through. Check that the chicken reaches an internal temperature of 74°C (165°F).

10. 10

    Serve the skillet

    Serve straight away over rice, quinoa or noodles. Add sesame seeds and spring onions for garnish, if you like.

What is chicken and vegetables skillet?

A skillet dinner is a one-pan meal in which the main ingredients are cooked together on the hob. This American-style version brings chicken and vegetables together with a soy, honey and ginger sauce.

The method works by browning the chicken first, then cooking the vegetables in the same pan. That builds flavour while keeping the vegetables crisp-tender and the finish quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the honey and vegetables contribute carbohydrates. The olive and sesame oils, along with the chicken, provide much of the fat. Serve with a moderate portion of rice, quinoa or noodles and add extra vegetables to balance the plate.

Why these ingredients work

Chicken breast: Bite-sized pieces cook quickly and are easy to coat in the sauce. Cutting them to a similar size helps them finish at roughly the same time.

Broccoli and peppers: The broccoli adds a firm bite, while red and yellow peppers bring colour and sweetness. Keep the pieces fairly even so they cook consistently.

Soy, honey and ginger: Soy sauce provides savoury depth, honey balances its saltiness, and ginger adds a warm, fresh note. Sesame oil gives the sauce a toasted aroma.

Get a good sear

Heat the pan before adding the chicken, and arrange the pieces so they have room to brown. If the pan is crowded, work in batches; chicken releases moisture and can steam rather than sear.

Set the chicken aside once it is golden. It will finish cooking after it goes back into the pan, so avoid leaving it in for too long during the first stage.

Keep the vegetables crisp-tender

Cook the onion and garlic until softened and fragrant before adding the broccoli and peppers. Stir the vegetables as they cook, stopping when they are tender but still have a little bite.

The exact cooking time depends on how large the pieces are and how hot the pan is. Check the broccoli and peppers as you go rather than waiting for them to become very soft.

Thicken the sauce evenly

Whisk the cornflour into the liquid ingredients before adding the sauce to the pan. This helps disperse it and reduces the chance of dry lumps forming.

Once the sauce simmers, return the chicken and toss everything together. Give it a few minutes to thicken and check that the chicken is cooked through, reaching 74°C (165°F) internally.

What to serve alongside

Rice, quinoa or noodles make a simple base and catch the glossy sauce. Prepare your chosen accompaniment while the chicken and vegetables cook, so everything is ready to serve together.

For a lighter plate, serve the skillet with extra vegetables or a simple side salad. Sesame seeds and spring onions add a fresh, crunchy finish if you have them.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown in the pan.
• Cut the chicken and peppers into similarly sized pieces for more even cooking.
• Whisk the cornflour thoroughly into the sauce ingredients before pouring them into the pan.
• Keep the vegetables moving in the pan and stop cooking while they still have some bite.
• Use a food thermometer to check that the thickest chicken pieces reach 74°C (165°F).

Variations

• Add mushrooms: Slice them and cook them with the peppers for another savoury vegetable.
• Use tamari: Replace the soy sauce with tamari for a similar savoury sauce.
• Add chilli: Stir chilli flakes into the sauce for a little heat.
• Swap the vegetables: Use sliced carrots or sugar snap peas in place of some of the peppers.
• Finish with lime: Squeeze a little lime over the skillet just before serving for a bright note.

Common mistakes to avoid

• Crowded pan: The chicken may steam instead of browning; sear it in batches if needed.
• Uneven pieces: Large pieces can take longer to cook; cut the chicken into similar bite-sized pieces.
• Lumpy sauce: Cornflour added directly to the hot pan can clump; whisk it into the sauce ingredients first.
• Overcooked vegetables: They can turn soft; cook until tender-crisp and check them as they go.
• Guessing doneness: Colour alone is not a reliable check; confirm the chicken reaches 74°C (165°F) internally.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a frying pan over a medium heat, stirring until steaming hot throughout; add a splash of water if the sauce has thickened too much.

Frequently asked questions