Sheet Pan Teriyaki Chicken with Vegetables

This Sheet Pan Teriyaki Chicken with Vegetables is as delicious as it is colorful

Made with bite sized pieces of chicken breast and vegetables in a sweet and savory sauce, this meal idea is both satisfying and simple.

What is Sheet Pan Teriyaki Chicken?

Sheet Pan Teriyaki Chicken is simply teriyaki chicken that has been cooked in an over on a sheet pan rather than in a wok or pan with oil.

I really like the simplicity of making an entire meal on a single sheet pan.

Have you tried my recipe for Instant Pot Cashew Chicken?

That cashew chicken recipe is the perfect balance of soft and crunchy elements as well as sweet and savory flavors. Both this recipe for Teriyaki Chicken and that recipe for cashew chicken are easy and delicious meal ideas that can rival the take out versions.

To make this recipe you will need rice wine vinegar. You can find rice wine vinegar here.

Why we love sheet pan teriyaki chicken.

This sheet pan recipe is surprisingly simple to make. It is also delicious to eat.

Here is what else we like about this recipe.

• Making this recipe on one pan makes for an easy clean up.
• The ingredients used in this recipe are basic ingredients that you may already have on hand.
• You can make this recipe in about as much time as it takes to place and pick up an order for it.
• This homemade teriyaki chicken recipe is a great balance of flavors thanks to the sauce and ingredients added to it.
• Teriyaki chicken goes great when served by itself, over rice, or even with noodles.
• About everyone can agree on this recipe.

Ingredients needed to make Chicken Teriyaki.

For the sauce.

• Soy Sauce. This adds the main flavor to the sauce.
• Brown Sugar. Adds a sweet balance to the other ingredients.
• Ginger. Use freshly grated ginger.
• Garlic. Use minced garlic.
• Rice Wine Vinegar Adds the standard acidity to this dish.
• Sesame Oil Gives this recipe moisture with a nice flavor.
• Cornstarch Used as a thickener for the sauce.

For the Chicken and Vegetables

• Chicken Breast. Use skinless and boneless chicken breast that has been cut into one inch cubes.
• Broccoli. The florets should be broken into bite sized pieces.
• Carrots. The carrots should be cut into bite sized pieces.
• Olive Oil. Adds a nice flavor the the ingredients while baking.
• Snow Peas. Pea pods should be rinsed and dried. If there are strings attached you can remove those too.

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Tips for making the best sheet pan chicken teriyaki.

Skinless and boneless chicken breasts were used in making this recipe. Chicken thighs can alternatively be used.

More helpful tips for you.

1. The chicken can be marinated in the teriyaki sauce for as little as 15-30 minutes to overnight (refrigerated in a zip top bag) for optimal flavor and moisture..
2. Feel free to use other vegetables in this recipe. Keep in mind however that they should be vegetables that can hold up to oven heat and they should be cut into bite sized pieces. Peppers could work well in this recipe.
3. Try to cut your ingredients into similar (bite) sizes. This will make oven baking more uniform and eating your meal easier to do.
4. You can make additional sauce and cook it on the stove until thickened. The additional sauce can be used for serving the dish, which is nice if you are including rice.
5. Can you use something other than chicken to make this recipe? Sure, but keep in mind that baking times can vary. I like shrimp or tofu for example.
6. Do you have to use bite-sized chicken in this recipe? Bite sized chicken makes this recipe easier to bake uniformly and eat. Using chicken breasts that have not been cut into bite sizes. can be done however, they may bake differently.

How to make Sheet Pan Teriyaki Chicken with Vegetables

Prep Time: 10 minutes.
Cook Time: About 30 minutes.
Servings: 4 servings.

1. Preheat your oven to 425 and prep a rimmed baking sheet. Foil works well in this recipe.
2. In a medium bowl, use a whisk to combine together the ingredients listed for the sauce (above). Then set the bowl aside.
3. Place the chicken along with the broccoli, carrots, and onion on to your prepare baking sheet. Then drizzle the olive oil on top.
4. Bake the ingredients for 10 minutes and then carefully stir the ingredients and bake for another 10 minutes.
5. Next, carefully add the snow peas to the pan, and then drizzle the sauce over the ingredients and toss so that the ingredients all have sauce covering them.
6. Continue to bake for another five to seven minutes or until the sauce starts to carmelize.
7. Serve your teriyaki chicken over rice with sesame seeds or as desired.

Expert Tip 👉 Remember, according to the USDA, chicken is done cooking when it reaches a minimum internal temperature of 165 throughout. It should no longer be pink and the juices should run clear as well.

How to store sheet pan chicken with vegetables.

Once your teriyaki chicken has fully cooled it can be stored in an airtight container. When properly stored, this chicken should keep for up to three days refrigerated .

You may also be interested in these chicken recipes too.

• Slow Cooker (Crock Pot) Parmesan Garlic Chicken
• Crockpot Lemon Pepper Chicken
• Favorite Grilled Bruschetta Chicken Recipe
• Air Fryer Cornflake Chicken Tenders
• Slow Cooker Salsa Chicken (Crockpot)
• Crock Pot Marry Me Chicken (Slow Cooker)

Print the recipe for Sheet Pan Teriyaki Chicken

Sheet Pan Teriyaki Chicken with Vegetables, a colorful and delicious meal recipe oven baked in sweet and savory teriyaki sauce.

Please see recipe post for further details on this recipe.