Teriyaki Chicken With Vegetables
Prepared to minimize cleanup and maximize flavour, these recipes call for common ingredients like soy sauce, honey, garlic, ginger, and an assortment of vegetables such as broccoli, bell peppers, and carrots. The chicken and vegetables are roasted together on a single sheet pan, offering a harmonious blend of sweet, savoury, and umami notes.
Sheet Pan Chicken Teriyaki and Veggies
Sheet Pan Chicken Teriyaki and Veggies makes dinner a breeze, erasing the fuss of cleanup and packing a punch of flavor. Picture chicken and fresh veggies tossed in olive oil, salt, and pepper, with a teriyaki glaze that perfectly balances tangy and sweet. This dish is as flexible as you want—go homemade with the sauce or grab your favorite bottle. In under 30 minutes, you're served a delicious, low-carb meal or a hearty plate over rice or noodles.
Ingredients:
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots, peeled
- 1 head broccoli
- 1 ½ cups sugar snap peas
- 1 ½ Tablespoons olive oil
- ½ cup homemade or store-bought teriyaki sauce
- Sesame seeds, for serving
- Rice or noodles, for serving (optional)
Sheet Pan Teriyaki Chicken & Vegetables
This all-in-one meal mixes tender chicken and crispy veggies with a rich, tangy teriyaki sauce. It's a breeze to make, minimizing cleanup by using just one pan. Perfect for a hearty weeknight dinner, it promises a delicious combo of flavors that the whole family will love.
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into 1” chunks
- 12 ounces broccoli florets
- 2 red peppers, seeded and chopped into 1” chunks
- 2 orange peppers, seeded and chopped into 1” chunks
- 2 cans water chestnuts, drained and rinsed
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted preferably
- Teriyaki Sauce
- ½ cup Teriyaki sauce, low sodium
- 3 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- ¾ teaspoon black pepper
- 1 teaspoon kosher salt
- 1–3 teaspoon Sriracha *optional if you want a bit more heat
Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli
In less than 25 minutes, juicy chicken and broccoli are transformed with a zing of ginger and the nutty crunch of sesame. It's hassle-free—just chop, marinate, and bake! Ideal for busy nights or meal prep, it's a tasty dish that's even better the next day, great on its own or over rice.
Ingredients:
- 2 lbs boneless skinless chicken breast cut into pieces
- 8 oz broccoli florets
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 and ½ tbsp sesame seeds
For the Marinade:
- ½ cup teriyaki sauce
- 3 tbsp oil
- 3 tbsp honey
- 1 tbsp ground ginger
- 2 tsp garlic powder
- 1 tsp red pepper flakes
- Salt/pepper to taste
Sheet Pan Teriyaki Chicken
Whether served over rice or on its own, it’s a delightful mix of flavors and textures, effortlessly combining convenience and taste. In just about 30 minutes, thin strips of chicken and vibrant veggies like carrots, broccoli, and red bell peppers are ready to enjoy. This dish is a favorite at home, perfect for a quick meal or tasty leftovers.
Ingredients
- 2 lbs chicken breast thinly sliced into ½ inch thick strips (chicken breast tends to be very thick, so I sliced the thickness of the entire breast in half so that it was ½ inch thick and then also
- cut into ½ inch wide strips)
- ⅓ cup teriyaki sauce I used Kikkoman brand
- 1 tbsp olive oil
- 1 large broccoli crown cut into florets
- 1 red bell pepper seeds and stem removed and cut into thin strips
- 1 large carrot peeled and thinly sliced
- 2 green scallions thinly sliced
- 1 tsp lightly toasted sesame seeds
