If you’re looking for a quick and delicious dinner option, Sheet Pan Teriyaki Chicken and Vegetables is a fantastic choice. This one-pan meal combines tender chicken with vibrant veggies, all coated in a sweet and savory teriyaki sauce. It’s easy to prepare and makes cleanup a breeze!
Why Make This Recipe
This recipe is perfect for busy weeknights because it requires minimal prep and just one pan. The combination of chicken and vegetables means you get a well-rounded meal in one go. Plus, the teriyaki sauce adds a delicious flavor that everyone in the family will enjoy!
How to Make Sheet Pan Teriyaki Chicken and Vegetables
Ingredients:
- 1 cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- ¼ cup water
- Salt and black pepper (to taste)
- 3 boneless skinless chicken breasts (cut in half lengthwise, about 1 ½ pounds)
- 2 cups broccoli florets
- 1 cup carrots (sliced)
- ½ red onion (sliced)
- 1 bell pepper (sliced)
Directions:
- Preheat the oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set it aside.
- In a medium saucepan, combine 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water, and salt and black pepper to taste. Bring it to a boil over medium heat.
- Reduce the heat and simmer the sauce for about five minutes or until it thickens.
- Meanwhile, cut the 3 boneless skinless chicken breasts into 1-inch pieces and lay them in the center of the sheet pan.
- Toss 2 cups broccoli florets, 1 cup sliced carrots, ½ sliced red onion, and 1 sliced bell pepper with a little olive oil. Spread the veggies evenly on either side of the sheet pan. Drizzle everything with about 2/3 of the teriyaki sauce.
- Bake for 20-25 minutes or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
- Remove the pan from the oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds if desired.
How to Serve Sheet Pan Teriyaki Chicken and Vegetables
Serve this delicious dish over steamed rice to soak up the wonderful teriyaki sauce. It’s also great with a sprinkle of green onions and sesame seeds on top for an added crunch and flavor.
How to Store Sheet Pan Teriyaki Chicken and Vegetables
To store leftovers, place the chicken and vegetables in an airtight container and keep them in the refrigerator. They can stay fresh for up to 3-4 days. If you want to extend their shelf life, you can freeze them for up to 3 months. When ready to eat, just heat them in the oven or microwave.
Tips to Make Sheet Pan Teriyaki Chicken and Vegetables
- Make sure to cut the chicken and vegetables into even pieces for consistent cooking.
- Don’t skip the step of thickening the sauce. This helps it cling better to the chicken and veggies.
- Feel free to add other vegetables like snap peas, zucchini, or bell peppers to customize the dish to your liking.
Variation
You can easily make this dish gluten-free by using tamari instead of soy sauce. You can also substitute chicken with tofu or shrimp for a different protein option.
FAQs
1. Can I prepare this dish ahead of time?
Yes! You can marinate the chicken in the teriyaki sauce the night before and place the veggies on the sheet pan so that it’s ready to bake when you come home.
2. What can I serve with Sheet Pan Teriyaki Chicken and Vegetables?
It pairs wonderfully with steamed rice, but you can also serve it with quinoa, noodles, or whole grain wraps.
3. How long does the teriyaki sauce last?
If you have extra teriyaki sauce, store it in an airtight container in the refrigerator for up to a week. You can use it for other stir-fry dishes or as a marinade.
Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
For the Teriyaki Sauce
- 1 cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- ¼ cup water
- Salt and black pepper (to taste)
Main Ingredients
- 3 pieces boneless skinless chicken breasts (cut in half lengthwise, about 1 ½ pounds)
- 2 cups broccoli florets
- 1 cup carrots (sliced)
- ½ medium red onion (sliced)
- 1 medium bell pepper (sliced)
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set it aside.
- In a medium saucepan, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, water, salt, and black pepper. Bring it to a boil over medium heat.
- Reduce the heat and simmer the sauce for about five minutes or until it thickens.
- Cut the chicken breasts into 1-inch pieces and lay them in the center of the sheet pan.
- Toss broccoli florets, sliced carrots, sliced red onion, and sliced bell pepper with a little olive oil. Spread the veggies evenly on either side of the sheet pan. Drizzle everything with about 2/3 of the teriyaki sauce.
Cooking
- Bake for 20-25 minutes or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
- Remove the pan from the oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds if desired.
