Sheet Pan Teriyaki Chicken and Vegetables
A quick and delicious one-pan meal combining tender chicken with vibrant veggies, all coated in a sweet and savory teriyaki sauce.
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.
Notes
Make sure to cut the chicken and vegetables into even pieces for consistent cooking. Feel free to add other vegetables like snap peas or zucchini. You can make the dish gluten-free by using tamari instead of soy sauce.