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Sheet Pan Teriyaki Chicken

Sheet pan teriyaki chicken with roasted broccoli and bell peppers
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This sheet pan teriyaki chicken is a perfect weeknight meal, balancing indulgent flavor with a health-conscious approach. It features tender chicken and roasted vegetables coated in a homemade, less-sweet teriyaki sauce, all cooked together on one pan for minimal cleanup.

Ingredients

Scale
  • For the Teriyaki Sauce:
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup honey (or pure maple syrup)
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 teaspoons freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For the Sheet Pan:
  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large head of broccoli, cut into florets
  • 1 large red bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 tablespoons avocado oil or olive oil, divided
  • Salt and black pepper
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Make the sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, water, ginger, and garlic. Bring to a gentle simmer over medium heat. Whisk the cornstarch slurry and slowly stream it into the simmering sauce, whisking constantly. Cook for 1-2 minutes until thickened. Remove from heat.
  3. Prep the pan: On a large rimmed baking sheet, toss chicken pieces with 1 tablespoon of oil, salt, and pepper. In a large bowl, toss broccoli, bell pepper, and onion with the remaining 1 tablespoon of oil, salt, and pepper.
  4. Arrange and roast: Spread chicken in a single layer on one half of the sheet pan. Spread veggies on the other half in a single layer. Roast for 15 minutes.
  5. Sauce and finish: Remove pan from oven. Pour about two-thirds of the teriyaki sauce over the chicken and veggies. Toss to coat everything well. Return pan to oven and roast for another 5-10 minutes, until chicken is cooked through and sauce is glazing the ingredients.
  6. Serve: Drizzle with remaining teriyaki sauce. Garnish with sesame seeds and sliced green onions.

Notes

Avoid overcrowding the pan; use two sheets if needed. The sauce thickens as it cools. For a lower-sugar option, reduce honey to 1/4 cup and add a splash of orange juice. Leftovers store well in the fridge for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-teriyaki-chicken/