Sheet Pan Teriyaki Chicken

5 from 1 vote

Sheet Pan Teriyaki Chicken recipe is a simple yet flavorful dish that is perfect for busy weeknights when you want a delicious homemade meal without spending hours in the kitchen. With the convenience of a sheet pan, you can easily assemble and bake a complete meal all at once, saving you time and effort.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Chinese

Keyword: Sheet Pan Teriyaki Chicken

Servings:

Calories: 379kcal

Equipment

Ingredients

Teriyaki Sauce

1 tablespoon cornstarch plus 1 tablespoon water
1/2 cup soy sauce or tamari
1/4 cup Mirin
4 tablespoons brown sugar
2 tablespoons honey
4 cloves garlic minced
1 teaspoon ground ginger
sriracha optional

Chicken and Vegetables

1.5 pounds chicken breasts cut into bite-sized pieces
1 pound broccoli florets
6 spears asparagus chopped
2 bell peppers chopped
sesame seeds for garnish
cooked rice for serving

Instructions

Preheat the oven. Preheat the oven to 400°F.
Prep the slurry. Mix the cornstarch and water in a small bowl to make the slurry. Set aside.
Make the teriyaki sauce. Whisk the soy sauce, Mirin, honey, brown sugar, garlic, and ginger in a small saucepan. Bring to a boil and lower heat to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes or until thickened. Let cool for a couple of minutes.
Combine the chicken and sauce. In a large bowl combine the chicken and vegetables with half of the teriyaki sauce. Spread the mixture onto a rimmed baking sheet in a single layer.
Bake. Bake for 20-25 minutes or until the internal temperature of the chicken is 165°F.
Serve. Drizzle with the remaining teriyaki sauce and garnish with sesame seeds. Serve over rice.

Video

Nutrition