Print

Sheet Pan Teriyaki Chicken Recipe

Sheet Pan Teriyaki Chicken Recipe
Print Recipe

★★★★★

5 from 19 reviews

This Sheet Pan Teriyaki Chicken is a quick and flavorful one-pan meal featuring tender chicken breasts and a colorful array of fresh vegetables, all coated in a homemade, sticky teriyaki sauce. Perfect for a healthy weeknight dinner, this recipe combines the sweet and savory flavors of ginger, garlic, and honey with the convenience of roasting everything together on a single sheet pan. Serve it over steamed white or brown rice for a complete and satisfying meal.

Ingredients

Scale

Teriyaki Sauce

  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 1/2 tsp sesame oil (optional)
  • 2 tsp ground ginger
  • 2 tsp minced garlic
  • 2 Tbsp honey
  • 5 tsp cornstarch

Main Ingredients

  • 3 chicken breasts, cut into cubes
  • 1 red bell pepper, sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 8 oz bag sugar snap peas
  • 1 medium head broccoli, cut into small florets
  • Sesame seeds for garnish (optional)
  • White or brown rice for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a 9×13 inch baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Make Teriyaki Sauce: In a medium saucepan, combine the soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, honey, and cornstarch. Bring to a boil over medium-high heat, stirring frequently. Continue cooking until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.
  3. Prepare Chicken and Vegetables: In a large mixing bowl, add the cubed chicken breasts, sliced red bell pepper, sugar snap peas, broccoli florets, and sliced carrots. Pour the homemade teriyaki sauce over the chicken and vegetables, then stir thoroughly to coat everything evenly with the sauce.
  4. Arrange on Baking Sheet: Spread the coated chicken and vegetables out evenly on the prepared baking sheet, making sure to avoid overcrowding so that everything cooks evenly.
  5. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender but still slightly crisp.
  6. Finish and Serve: Remove the sheet pan from the oven. Sprinkle sesame seeds over the teriyaki chicken and vegetables if desired. Serve hot over cooked white or brown rice or quinoa for a wholesome and delicious meal. Enjoy!

Notes

  • You can substitute chicken breasts with thigh meat for a juicier texture.
  • Adjust the amount of brown sugar and honey if you prefer a sweeter or less sweet sauce.
  • Sesame oil is optional but adds a nice toasted flavor to the sauce.
  • Make sure not to overcrowd the pan to ensure even cooking and caramelization.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop or microwave to preserve texture.

Nutrition

Keywords: Sheet pan teriyaki chicken, one pan chicken dinner, easy teriyaki chicken, healthy chicken recipe, roasted vegetables with chicken, quick weeknight meal

Find it online: https://tastewithamy.com/sheet-pan-teriyaki-chicken-recipe/