Go Back
–+ servings
A tray of chicken stir-fry with broccoli, bell peppers, snap peas, carrots, and sauce, being served with a black spatula.
Print Recipe
No ratings yet

Sheet Pan Teriyaki Chicken

Sheet pan teriyaki chicken is a complete dinner made on one pan with tender chicken, stir fry-style vegetables, and a savory homemade teriyaki sauce. This easy chicken recipe is here to streamline your weeknight cooking!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Chicken, Main Course, One Pan, Sheet Pan Dinners
Cuisine: Asian
Servings: 4
Author: Rachel Gurk

Ingredients

For Teriyaki Sauce:

  • ½ cup less-sodium soy sauce
  • ¼ cup honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic (finely minced or pressed)
  • 2 tablespoons cornstarch

For Chicken and Vegetables:

  • 3 cups broccoli florets (1 crown)
  • 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
  • 2 medium carrots, sliced into ¼ inch rounds (about 1 cup)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 ounces snow peas or snap peas, trimmed and strings removed (about 1 cup)

For Serving:

  • cooked rice
  • sliced green onions and sesame seeds

Instructions

  • Preheat the oven to 425°F.
  • In a small bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, brown sugar, and garlic until the sugar dissolves. Whisk the cornstarch into the teriyaki sauce. Set aside.
    ½ cup less-sodium soy sauce, ¼ cup honey, 3 tablespoons rice vinegar, 2 tablespoons packed brown sugar, 3 cloves garlic, 2 tablespoons cornstarch
  • Place broccoli, bell pepper, and carrots in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Arrange in a single layer on a large rimmed sheet pan (about 13 x 18 inches).
    3 cups broccoli florets , 1 red bell pepper, cut into 1-inch pieces, 2 medium carrots, sliced into ¼ inch rounds, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Bake for 15 minutes, remove the pan from the oven. Add the chicken and snow peas, and stir. Stir the sauce to make sure the cornstarch hasn’t settled, then pour it over the chicken and vegetables, tossing gently until everything is coated evenly with the sauce.
    1 pound boneless skinless chicken breasts, cut into 1-inch pieces, 4 ounces snow peas or snap peas, trimmed and strings removed
  • Bake for an additional 15 minutes, or until the chicken is cooked, the vegetables are tender-crisp, and the sauce has thickened slightly. Remove the pan from the oven. Stir well to redistribute sauce.
  • Garnish with green onions and sesame seeds, and serve immediately over steamed rice.

Notes

  • Variations: You could substitute other vegetables that you like or happen to have on hand. Fast-cooking vegetables, such as peas, asparagus, or sliced zucchini, should be added with the chicken.
  • Vegetarian: Omit the chicken. You could add extra vegetables, or stir in crispy baked tofu right before serving.

Nutrition

Serving: 4oz. chicken with vegetables and sauce | Calories: 376kcal | Carbohydrates: 42g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1620mg | Potassium: 1018mg | Fiber: 5g | Sugar: 29g | Vitamin A: 7147IU | Vitamin C: 134mg | Calcium: 84mg | Iron: 2mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.