Sheet Pan Teriyaki Chicken Recipe

If you’ve been searching for a quick, delicious, and wholesome dinner that feels like a warm hug on a plate, then you absolutely must try this Sheet Pan Teriyaki Chicken. This dish brings together tender, juicy chicken cubes and vibrant veggies coated in a luscious homemade teriyaki glaze, all baked together for an effortless, flavorful meal. The beauty of this recipe lies in its simplicity and the perfect balance of sweet, savory, and tangy notes that make every bite utterly crave-worthy. Get ready to fall in love with this one-pan wonder that’s as easy to make as it is satisfying to eat!

Ingredients You’ll Need

This recipe relies on a handful of simple, fresh ingredients that each play a key role in creating an unforgettable burst of flavor and beautiful color on your plate. From the soy sauce that brings salty depth to the crisp sugar snap peas adding crunch, every element is essential for crafting this vibrant Sheet Pan Teriyaki Chicken.

• 1/2 cup low sodium soy sauce: Provides the salty and savory umami base for the teriyaki sauce.
• 1/2 cup water: Balances the sauce and helps dissolve the cornstarch for thickening.
• 3 Tbsp. light brown sugar: Adds a rich, caramel sweetness that blends perfectly with the tangy vinegar.
• 2 Tbsp. rice vinegar: Brings a subtle acidity to brighten the flavors.
• 1/2 tsp. sesame oil (optional): Imparts a toasty, nutty aroma that elevates the sauce.
• 2 tsp. ground ginger: Gives a gentle warmth and slight spice.
• 2 tsp. minced garlic: Adds classic depth and savory richness.
• 2 Tbsp. honey: Enhances the sweetness naturally and helps with caramelization.
• 5 tsp. cornstarch: Thickens the teriyaki sauce to the perfect glaze consistency.
• 3 chicken breasts (cut into cubes): The star protein that soaks up every bit of the flavorful sauce.
• 1 red bell pepper (cut into slices): Adds vibrant color and a pleasant sweetness.
• 2 medium carrots (peeled and cut into matchsticks): Offers crunch and natural sweetness.
• 8 oz. bag sugar snap peas: Brings a fresh crispness and bright green punch.
• 1 medium head of broccoli (cut into small florets): Adds hearty texture and wholesome nutrition.
• Sesame seeds for garnish (optional): Adds a lovely toasty crunch and visual appeal.
• White or brown rice for serving: The perfect base to soak up the extra teriyaki sauce.

How to Make Sheet Pan Teriyaki Chicken

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 400 degrees Fahrenheit. Line a 9 by 13-inch baking sheet with parchment paper—this simple step makes cleanup a breeze and prevents sticking, keeping your chicken and veggies looking their best.

Step 2: Whip Up the Teriyaki Sauce

Next, in a medium saucepan, combine the soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, honey, and cornstarch. Turn the heat to medium-high and bring the mixture to a gentle boil, stirring frequently. You’ll notice the sauce thickening to a rich, glossy glaze—that’s the magic moment! Remove the sauce from heat and set it aside while you prepare the rest.

Step 3: Toss the Chicken and Veggies

Grab a large mixing bowl and add your cubed chicken breasts, sliced red bell pepper, sugar snap peas, broccoli florets, and carrot matchsticks. Pour the freshly made teriyaki sauce over everything and toss well to ensure each piece is beautifully coated. This step ensures every bite bursts with flavor.

Step 4: Arrange and Bake

Spread the coated chicken and vegetable mixture evenly on your prepared baking sheet. Try to keep pieces in a single layer with minimal overlap so everything cooks evenly. Pop the pan into your preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the veggies are tender-crisp. You’ll love the way the sauce thickens further during baking, clinging to every bite.

Step 5: Garnish and Serve

Once out of the oven, sprinkle sesame seeds generously on top for a nutty crunch and lovely finish. Serve hot over fluffy white or brown rice—or even your favorite grain like quinoa—so you can savor every bit of that incredible Sheet Pan Teriyaki Chicken sauce.

How to Serve Sheet Pan Teriyaki Chicken

Garnishes

Sprinkling toasted sesame seeds is a classic touch that adds pop and texture, but you can also scatter chopped green onions for a fresh zing or a drizzle of sriracha if you’re craving a spicy kick. These small touches add both color and layers of flavor to your dish.

Side Dishes

This Sheet Pan Teriyaki Chicken shines on its own, but pairing it with steamed rice or quinoa is traditional and excellent for soaking up the extra sauce. For something extra vibrant, serve with a simple cucumber salad or a side of pickled vegetables to add brightness and balance.

Creative Ways to Present

Try serving your teriyaki chicken in warm lettuce wraps for a fun, handheld meal. Alternatively, pile it over a bed of noodles or even cauliflower rice for a low-carb twist. Don’t shy away from plating it in meal prep containers for easy grab-and-go lunches that feel like a treat.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Teriyaki Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it ideal for enjoying as next-day lunches or quick dinners.

Freezing

If you want to stock up, this dish freezes well too. Freeze in a sealed container or freezer bag for up to 2 months. Just remember that the vegetables might soften slightly after thawing, so it’s best for meals where reheating gently is an option.

Reheating

To reheat, warm your chicken and veggies in the microwave or a skillet over medium heat. Add a splash of water or extra sauce to rejuvenate the glaze and keep everything moist. Serve with freshly cooked rice or grains for a satisfying meal any time.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option if you prefer a more tender, juicy texture. Just cut them into similar-sized pieces and keep an eye on cooking time as they may take a few minutes longer to cook through.

Is it possible to make this dish gluten-free?

Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos to keep that delicious flavor while making it safe for gluten-sensitive diets.

Can I prepare this recipe vegetarian or vegan?

For a plant-based twist, replace the chicken with firm tofu or tempeh and roast with the same teriyaki sauce and veggies. Just monitor baking time to ensure your protein is heated through and nicely coated.

How thick should the teriyaki sauce be?

The sauce should be thick enough to coat the chicken and vegetables without being runny, roughly the consistency of a pourable glaze. It will thicken up more in the oven, so wait until it bubbles and sticks to your spoon before removing it from heat.

Can I add other vegetables?

Definitely! Feel free to mix in mushrooms, zucchini, snap peas, or baby corn—just make sure to cut them to similar sizes for even cooking and toss them well in the sauce.

Final Thoughts

There’s something so comforting and exciting about the ease and flavor combination of this Sheet Pan Teriyaki Chicken. With minimal prep and one pan to clean, it’s the perfect weeknight dinner that doesn’t skimp on taste or nutrition. I invite you to try this recipe, share it with friends or family, and make it your go-to for a delicious, cozy meal that always impresses. You’re going to love how effortlessly you can create something so tasty and satisfying!

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