Sheet Pan Chicken Teriyaki & Veggies



This sheet pan teriyaki chicken with vegetables is a family favorite! It’s packed with juicy chicken and flavorful veggies, all coated in a homemade teriyaki sauce. It’s a quick and easy one-pan meal that’s perfect for busy nights.

Sheet Pan Teriyaki Chicken

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

249

kcal
Total time

1

hour 

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s packed with juicy chicken and flavorful veggies, all coated in a homemade teriyaki sauce. It’s a quick and easy one-pan meal that’s perfect for busy nights.

Ingredients

  • Condiments and dry ingredients:
  • 1 cup soy sauce

  • ¼ cup brown sugar

  • 1 ½ teaspoons sesame oil

  • 1 tablespoon cornstarch

  • Salt and black pepper, to taste

  • Vegetables:
  • 2 cups broccoli florets

  • 1 cup carrots, sliced

  • ½ red onion, sliced

  • 1 bell pepper, sliced

  • 3 cloves garlic, minced

  • 1 teaspoon grated ginger

  • Meat:
  • 3 boneless skinless chicken breasts (about 1 1/2 pounds)

  • Liquids:
  • ¼ cup water

Directions

  • Preheat the oven to 400°F (200°C). Lightly spray a large sheet pan with cooking spray and set it aside.
  • In a medium saucepan, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water. Bring the mixture to a boil over medium heat.
  • Reduce the heat and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens.
  • While the sauce is cooking, cut the chicken into 1-inch pieces and arrange them in the center of the sheet pan. Toss the vegetables with a little olive oil and spread them evenly on either side of the chicken. Drizzle about two-thirds of the teriyaki sauce over the chicken and vegetables.
  • Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches an internal temperature of 165°F (74°C).
  • Remove the pan from the oven and drizzle the remaining teriyaki sauce over everything. Serve with rice and garnish with green onions and sesame seeds, if desired.


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