Description
This Sheet Pan Teriyaki Chicken recipe combines tender, juicy chicken breasts with vibrant vegetables all coated in a homemade teriyaki sauce. Baked together on a single sheet pan, it’s an easy, flavorful, and healthy meal option perfect for busy weeknights. The sauce is made from coconut aminos for a gluten-free alternative to soy sauce, balanced with brown sugar, garlic, ginger, and sesame oil, creating a rich umami glaze. Serve this dish over cooked rice and garnish with sesame seeds and green onions for a complete meal.
Ingredients
Teriyaki Sauce
- ½ cup coconut aminos
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, grated or finely minced (~2 teaspoons)
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Vegetables
- 2 cups broccoli floret pieces
- 1 medium red bell pepper, cut into large pieces (~1 cup)
- 2 medium carrots, peeled and cut to 1½-inch pieces (~1 cup)
- 1 small red onion, sliced (~1 cup)
Protein
- 1 lb boneless, skinless chicken breasts, cubed to 1-inch pieces
Optional for Serving
- Cooked rice
- Sesame seeds
- Sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly mist a sheet pan with cooking spray to prevent sticking and set it aside.
- Make Teriyaki Sauce: In a small saucepan over medium-high heat, combine the coconut aminos, brown sugar, toasted sesame oil, grated garlic, ginger, cornstarch, water, salt, and black pepper. Whisk thoroughly to dissolve the cornstarch and bring the mixture to a boil. Then reduce the heat to low and simmer for 5-6 minutes until the sauce thickens. Remove from heat; it will continue to thicken as it cools.
- Arrange Vegetables: Spread the broccoli florets, red bell pepper pieces, carrot pieces, and sliced red onion evenly over one half of the prepared sheet pan.
- Arrange Chicken: Place the cubed chicken breasts on the other half of the sheet pan in a single layer to ensure even cooking.
- Coat with Sauce: Drizzle about ⅓ cup of the prepared teriyaki sauce over both the vegetables and chicken. Gently toss them to coat each piece evenly, then spread everything out again into an even layer, keeping chicken and vegetables separate.
- Bake: Place the sheet pan in the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 15-17 minutes.
- Finish and Serve: Carefully remove the sheet pan from the oven. Transfer the chicken and vegetables to a serving dish. Pour the remaining ½ cup of teriyaki sauce over the top and gently toss to coat everything evenly. Alternatively, serve the sauce on the side to drizzle on individual servings.
- Garnish and Serve: If desired, serve the teriyaki chicken and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions for extra flavor and presentation.
Notes
- For a gluten-free meal, coconut aminos is a great substitute for soy sauce.
- You can swap veggies based on season or preference; snap peas or zucchini would also work well.
- If you don’t have fresh ginger, ground ginger works fine but use half the quantity.
- Use an instant-read thermometer to ensure the chicken is perfectly cooked at 165°F.
- This recipe is easy to double or triple; just use a larger sheet pan or multiple pans.
- Leftover teriyaki sauce can be refrigerated for up to 5 days or frozen for longer storage.
- To make it spicier, you can add a pinch of red pepper flakes to the sauce while simmering.