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 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Asian American
Keyword: baked teriyaki chicken, sheet pan teriyaki chicken
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.
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Updated on June 13, 2024Originally Posted on April 27, 2019