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
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes20
minutes249
kcal1
hourThis 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.
