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.
Foto: The Recipe Critic
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)
Steps
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Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
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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.
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Reduce the heat and simmer for about five minutes or until the sauce has thickened.
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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.
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Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
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Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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