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Top view Easy Sheet Pan Teriyaki Chicken on parchment lined sheet pan.
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Easy Sheet Pan Teriyaki Chicken

This Easy Sheet Pan Teriyaki Chicken recipe is a great one pan meal that is full of tender chicken and veggies in a delicious and easy homemade sauce. This meal is done in less than 30 minutes with little mess to clean up. A perfect family friendly weeknight meal!
Course: Main Course
Cuisine: American, Chinese
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Author: Heather

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, sliced into matchsticks
  • 1 large red bell pepper, sliced into strips
  • 2 cups broccolie florets, cut into small pieces
  • 4 ounces sliced baby portabella mushrooms
  • 2 pounds boneless skinless chicken breast, sliced into strips

Teriyaki Sauce

  • ¾ cup soy sauce
  • ¾ cup honey
  • ¼ cup rice wine vinegar
  • 1 tablespoon minced garlic
  • ½ teaspoon ground ginger
  • pinch red pepper flakes
  • 2 tablespoons corn starch
  • 2 tablespoons water

Instructions

  • Preheat oven to 400°F and line two large rimmed baking sheets with parchment paper.
  • Evenly divide the sliced veggies between the two sheet pans.
  • Drizzle the olive oil over the veggies and toss to coat them all. Push the veggies to the edges of the pan in a single layer, leaving the center empty.
  • Place the sliced chicken breast in a zip top bag or large bowl.
  • In a small saucepan over medium heat whisk together the soy sauce, honey, rice wine vinegar, minced garlic, ground ginger and red pepper flakes. Bring to a boil.
  • While the sauce comes to a boil, in a small bowl whisk together the cornstarch and water.
  • Once the sauce is boiling, whisk in the cornstarch slurry and boil until the sauce has thickened, about 1-2 minutes. Then remove from heat.
  • Pour half of the sauce over the chicken and set aside the remaining sauce.
  • Toss the chicken to coat it all and then place the chicken in the center of the sheet pans.
  • Roast for 12 minutes. Then flip the chicken and veggies. Drizzle some sauce over the veggies.
  • Roast for another 10-12 minutes until the chicken is fully cooked.
  • Serve over rice and garnish with green onions, sesame seeds, and sesame oil.

Nutrition

Calories: 404kcal | Carbohydrates: 46g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1824mg | Potassium: 954mg | Fiber: 2g | Sugar: 38g | Vitamin A: 4487IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 2mg
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