Sheet pan teriyaki chicken with a serving spoon and a bowl of whit rice for serving

Sheet Pan Teriyaki Chicken

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Sheet Pan Teriyaki Chicken is made with tender chicken, crisp vegetables, and tossed in a sweet and tangy homemade teriyaki sauce. This easy one pan, family dinner recipe can be made on any busy weeknight and will be a hit with your family.

sheet pan teriyaki chicken with a bowl of rice and a red bell pepper in the background

I love to make easy one pot meals for my family on busy weeknights. They are simple, quick to prepare, and take very little time to cook. This one pan teriyaki chicken recipe is always on rotation in our home. Clean up is a breeze and it’s perfect for busy weeknights. If you love the flavor of our homemade teriyaki sauce, you are going to love some of our other Asian recipes.

Teriyaki Chicken Ingredients

  • Chicken Breasts: I like to use boneless skinless chicken breasts, but you can substitute chicken thighs. You will need to add a few extra minutes to the cooking time for chicken thighs.
  • Bell Pepper: I used a red bell bell pepper, but orange or yellow also taste great.
  • Peas: Sugar snap peas are so tasty in this recipe.
  • Broccoli: This teriyaki chicken calls for a head of broccoli florets.
  • Carrots: You can use whole carrots and cut them into small slices, or use 1 1/2 cups of pre shredded carrots that you can find in the produce section of the grocery store.
  • TERIYAKI SAUCE
  • Soy Sauce: Use low sodium soy sauce to cut down on the salt content.
  • Water: Water is used in the homemade teriyaki sauce.
  • Brown Sugar: Brown sugar adds the perfect amount of sweet flavor to the sauce.
  • Rice Vinegar: Rice vinegar is commonly used in Asian inspired dishes, and can be found down the Asian isle of you local grocery store.
  • Sesame Oil: Sesame oil is also commonly used in Asian recipes, but this is optional. I love the flavor, but it is not necessary.
  • Ginger: I like to use ground ginger for the convenience, but fresh ginger may also be used.
  • Garlic: Minced garlic in a jar, or fresh minced garlic both work well.
  • Honey: Honey adds a touch of sweetness, and helps thicken the sauce.
  • Cornstarch: Cornstarch is added to thicken sauces. Bring teriyaki sauce to a boil, and allow it to cool while it thickens.

How to make sheet pan teriyaki chicken

  • Preheat oven to 400 F and line a 9×13 baking sheet with parchment paper.
  • In a medium size sauce pan combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and cornstarch. Then bring teriyaki sauce ingredients to a boil over medium-high heat until sauce becomes thick. Remove from heat and set aside. *Store bought teriyaki sauce can also be used as a substitute*
  • In a large mixing bowl add cubed chicken breasts, sliced red bell pepper, peas, broccoli florets, and sliced carrots.
  • Pour homemade teriyaki sauce over chicken and vegetables and stir to combine well.
  • Next, arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible, and place in a preheated oven for 20-25 minutes or until chicken is cooked through and vegetables are tender.
  • Remove from oven and sprinkle sesame seeds over teriyaki chicken. Serve over white rice, brown rice, or quinoa. Enjoy!
sheet pan teriyaki in a bowl of white rice for serving

What to serve with teriyaki chicken?

We love to mix our teriyaki chicken and vegetables in with rice. White rice, brown rice, jasmine rice, or quinoa are all great options to serve with your chicken teriyaki.

How to make this into a meal prep

This is a perfect recipe to make into an easy meal prep and enjoy for lunch throughout the week. Simply prepare the recipe per instructions below, and divide the chicken teriyaki into 4-5 meal prep containers with rice, quinoa, or noodles. Store in the fridge for 5-6 days in an airtight container. When you are ready to eat, remove container from the fridge and microwave for 2-3 minutes or until warm throughout.

sheet pan teriyaki chicken with a bowl of rice and vegetables on the side

Other vegetables that can be added to this recipe.

  • Asparagus
  • Cauliflower
  • Mushrooms
  • Green Beans
  • Onions
  • Water Chestnuts

Other favorite recipes

Sheet pan teriyaki chicken with a serving spoon and a bowl of whit rice for serving

Sheet Pan Teriyaki Chicken

April King
Sheet Pan Teriyaki Chicken is made with tender chicken, crisp vegetables, and tossed in a sweet and tangy homemade teriyaki sauce. This easy one pan, family dinner recipe can be made on any busy weeknight and will be a hit with your family.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Chicken, Dinner, Main Course
Cuisine Asian, Chinese
Servings 5
Calories 253 kcal

Ingredients
  

Teriyaki Sauce

  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. sesame oil optional
  • 2 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 Tbsp. honey
  • 5 tsp. cornstarch

Chicken and vegetables

  • 3 chicken breasts cut into cubes
  • 1 red bell pepper cut into slices
  • 2 medium carrots peeled and cut into matchsticks
  • 8 oz. bag sugar snap peas
  • 1 medium head of broccoli cut into small florets
  • sesame seeds for garnish optional
  • white or brown rice for serving

Instructions
 

  • Preheat oven to 400 F and line a 9×13 baking sheet with parchment paper.
  • In a medium size sauce pan combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and cornstarch. Bring teriyaki sauce ingredients to a boil over medium-high heat until sauce becomes thick. Remove from heat and set aside.
  • In a large mixing bowl add cubed chicken breasts, sliced red bell pepper, peas, broccoli florets, and sliced carrots.
  • Pour homemade teriyaki sauce over chicken and vegetables and stir to combine well.
  • Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible, and place in a preheated oven for 20-25 minutes or until chicken is cooked through and vegetables are tender.
  • Remove from oven and sprinkle sesame seeds over teriyaki chicken. Serve over white rice, brown rice, or quinoa. Enjoy!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
 
*Store bought teriyaki sauce can also be used as a substitute*

Nutrition

Calories: 253kcalCarbohydrates: 27.8gProtein: 23gFat: 5.7gSodium: 978mgPotassium: 120.2mgFiber: 0.9gSugar: 9.5gVitamin A: 5.6IUVitamin C: 37.8mgCalcium: 8.6mgIron: 2.3mg
Keyword Sheet Pan Teriyaki Chicken, Teriyaki Chicken
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