Everything cooks on one sheet pan for easy clean-up. You can have chicken teriyaki for dinner in about 30 minutes.
I am loving sheet pan dinners. They are easy to make and I have enough for dinner and leftovers the next day. Chicken teriyaki is one of my husband’s favorite dishes, so I surprised him with it this week.
I cut the chicken into thin strips so that they cook faster in the oven and finish at the same time as the vegetables. You can choose whatever vegetables you wish, but I went with carrots, broccoli and red bell peppers.
The carrots are key. Okay not really, but I just couldn’t imagine this dish without crunchy carrots so I actually traded 4 Chocolate Nutella Lava Cookies for them. You see I was all out of carrots, and I didn’t want to go to the grocery store just for a single carrot. So I asked my friend who was stopping by for some cookies if she had a carrot I could borrow. She traded me a carrot for the cookies. Win win!
You can make rice, cauliflower rice or whatever else you want to pair your chicken teriyaki with while it’s cooking in the oven. Or you can just eat the chicken and vegetables by themselves.
You might like General Tso’s Chicken, too!
Sheet Pan Chicken Teriyaki
- 2 lbs chicken breast thinly sliced into 1/2 inch thick strips (chicken breast tends to be very thick, so I sliced the thickness of the entire breast in half so that it was 1/2 inch thick and then also cut into 1/2 inch wide strips)
- 1/3 cup teriyaki sauce I used Kikkoman brand
- 1 tbsp olive oil
- 1 large broccoli crown cut into florets
- 1 red bell pepper seeds and stem removed and cut into thin strips
- 1 large carrot peeled and thinly sliced
- 2 green scallions thinly sliced
- 1 tsp lightly toasted sesame seeds
- Preheat oven to 400°F. Line a three quarter baking sheet with foil. If you do not have that larger of a baking sheet, you can also use two half sheets.
- Place chicken, broccoli, red bell pepper and carrots onto baking sheet. Everything should be close together but not overlapping. Lightly brush the vegetables with olive oil. Brush the chicken and vegetables with teriyaki sauce. Cook in oven for about 16-20 minutes, or until chicken is cooked and vegetables are tender but still crisp. The cooking time will vary depending on the thickness of your chicken.
- Remove sheet from oven. Garnish with scallions and sesame seeds. Brush a little more teriyaki sauce over everything before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.