Sheet Pan Teriyaki Chicken
I consider this an especially kid-friendly take on sheet pan chicken teriyaki - the sauce is homemade so you can control it to taste, but made with really simple ingredients and enough sweetness to entice even skeptical diners to give the chicken and veggies a try.
Servings: 4
Ingredients
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar see note
- 2 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey
- 1 teaspoon cornstarch
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes optional
For the Sheet Pan:
- 2 cups broccoli florets chopped into small pieces
- 1 or 2 medium bell peppers any color, seeded and chopped into bite-sized chunks
- 2-3 medium carrots peeled and chopped into thin coins
- 1/2 medium yellow or red onion sliced into wedges
- 2 teaspoons olive oil
- kosher salt and black pepper
- 2-3 large boneless, skinless chicken thighs or breasts cut into bite-sized pieces
Instructions
- Preheat the oven to 400°F. Line a large, rimmed sheet pan with parchment or cooking spray for easier clean up. Set aside.
- In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, honey, cornstarch, ginger, garlic powder, and red pepper flakes. Set over medium-high heat. Bring to a boil, whisking frequently, then reduce heat to medium and let it bubble for about 5 minutes, until the sauce is thick enough to visibly coat the back of a spoon. Set aside to cool briefly.1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 2 Tablespoons rice vinegar, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, 1 teaspoon cornstarch, 3/4 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
- While the sauce bubbles, chop the veggies. Toss them all—broccoli, bell peppers, carrots, and onion—on half of the sheet pan.2 cups broccoli florets, 1 or 2 medium bell peppers, 2-3 medium carrots, 1/2 medium yellow or red onion
- Drizzle veggies with olive oil, sprinkle with salt and pepper, and toss to combine. Place in the oven for a couple of minutes while you slice the chicken and the sauce continues to cool.2 teaspoons olive oil, kosher salt and black pepper
- When the chicken is prepped, remove pan from the oven and add meat to the other half of the sheet pan. Sprinkle with a big pinch each of salt and pepper, then pour about 1/3 cup of the teriyaki sauce over the chicken. Spread the pieces out into a single layer, leaving space between them if possible and turning to coat both sides in the sauce.2-3 large boneless, skinless chicken thighs or breasts
- Return to the oven and bake for about 15 minutes, until the veggies are tender and the chicken reaches 165°F.
- Remove from the oven and drizzle everything with the remaining teriyaki sauce, either on the pan, in a serving dish, or in individual bowls. Garnish with sesame seeds and sliced green onions, if desired, and serve over rice or noodles. Enjoy!
Notes
- Teriyaki Sauce: If you prefer a less sweet teriyaki sauce, reduce the brown sugar; I personally still like the sauce with as little as 2 Tablespoons sugar for the whole batch. You also are welcome to swap in fresh ginger and garlic—that’s more traditional, in fact!
- Veggie Swaps: Edamame, snow peas, and mushrooms all make good veggie swaps or additions.
- Sheet Pan: The coated pan shown here is this one - it really does do wonders for sheet pan meals because it never warps and is SO easy to clean.
- Storage/Reheating: Leftovers keep well in the fridge for at least 3-4 days, tightly covered. Our favorite meal prep boxes are great for portioning this with rice or noodles! Reheat in the microwave or in a saucepan over low heat. Add a very small splash of water if needed to thin the teriyaki sauce back out.