Sheet Pan Teriyaki Chicken and Vegetables

4.34 from 6 votes

Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Asian American

Keyword: baked teriyaki chicken, sheet pan teriyaki chicken

Servings: Servings

Author: Alyssa Rivers

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 1/2 pounds)
2 cups broccoli florets
1 cup carrots sliced
½ red onion, sliced
1 bell pepper, sliced

Instructions

Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
Add 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves garlic,1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water and salt and black pepper, to taste, to a medium saucepan and bring to a boil over medium heat.
Reduce the heat and simmer for about five minutes or until the sauce has thickened.
Meanwhile, cut 3 boneless skinless chicken breasts, into 1-inch pieces and lay in the center of the sheet pan. Toss 2 cups broccoli florets, 1 cup carrots, ½ red onion, and 1 bell pepper, with a little olive oil, then spread them evenly on either side of the sheet pan and 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 pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Video

Notes

Updated on June 13, 2024

Originally Posted on April 27, 2019

Nutrition

QR code

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