Sheet Pan Teriyaki Chicken Dinner
Sheet pan teriyaki chicken with veggies and a no-cook sauce that turns sticky in the oven. Chicken thighs and roasted veggies, all on one-pan.
Equipment
Ingredients
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 2 cups carrots, sliced into coins (about 2 large carrots)
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (chicken breasts also work)
For the Teriyaki Sauce
- ⅓ cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 4 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat and Prep: Preheat your oven to 425°F and line a large 12x17-inch rimmed sheet pan with foil or parchment paper.
- Roast the Vegetables: Add the broccoli, bell pepper, carrots, and onion to the prepared sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread in a single layer.
- Roast for 8-10 minutes, until the edges are just starting to turn golden (they'll finish cooking with the chicken, you're just getting a head start so they caramelize instead of steam here).
- Make the Sauce: While the veggies roast, make the teriyaki sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger until the honey is dissolved.
- In a separate small bowl, stir together the cornstarch and cold water until completely smooth, then whisk the slurry into the sauce (this is what gives the sauce that glossy, sticky finish, no stovetop required). Set aside.
- Add the Chicken: Remove the pan from the oven. In a large bowl, toss the chicken pieces with about ⅔ of the teriyaki sauce until well coated. Set the remaining sauce aside.
- Push the vegetables to one edge of the pan and arrange the chicken in a single layer on the other side (you can drizzle any sauce remaining in the bowl over the veggies if you’d like, otherwise discard).
- Return to the oven and roast for 8-12 minutes, until the chicken is nearly cooked through and starting to turn golden at the edges.
- Finish with Remaining Sauce: Remove the pan from the oven and drizzle the reserved ⅓ of the teriyaki sauce evenly over the chicken and vegetables, tossing to combine. Spread the chicken and veggies evenly over the pan.
- Return to the oven for 5 minutes, until the sauce is bubbling and glossy and the chicken registers 165°F on an instant-read thermometer (the cornstarch slurry activates here, turning the sauce into a sticky glaze that clings to everything).
- Serve: Top with sliced scallions and sesame seeds if using, and serve over rice or noodles if that’s your thing.
Fair warning, you are going to pour the sauce on at the end and it will make a mess of your pan if it seeps under. So whatever you use, make sure it overhangs to avoid the sauce from getting under and burning on the pan.
Notes
- Optional Serving Suggestions: sliced scallions, sesame seeds, cooked rice or noodles.
- Hot-Enough Oven: Make sure your oven is actually heated to 425°F (an inexpensive oven thermometer can help with this). A lot of ovens cook lower than the temp stated, which will lead to steaming rather than browning in this recipe.
- Don’t Over-Crowd the Pan: If the broccoli and chicken overlap, they'll steam instead of roast and you'll lose the caramelized edges. If your pan looks full, use two sheet pans. Ditto doubling the recipe (especially if you have a bigger or hungrier family). Double the recipe and use two sheet pans.
- Teriyaki Sauce: I personally prefer my quick homemade sauce, but you can sub ¾ cup bottled teriyaki for a short-cut.
Nutrition
Serving: 1 (of 4) | Calories: 382kcal | Carbohydrates: 35g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 162mg | Sodium: 825mg | Potassium: 964mg | Fiber: 4g | Sugar: 24g | Vitamin A: 11949IU | Vitamin C: 85mg | Calcium: 78mg | Iron: 3mg
