Sheet Pan Teriyaki Chicken And Vegetables Recipes

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Sheet Pan Chicken Teriyaki and Vegetables image

A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.

Provided by Kelly Senyei

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

Steps:

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES RECIPE

Sheet Pan Teriyaki Chicken and Vegetables Recipe image

This Sheet Pan Teriyaki Chicken and Vegetables is juicy and savory. The vegetables taste amazing with this teriyaki glaze over them.

Provided by Camille Beckstrand

Categories Main Course

Time 50m

Number Of Ingredients 14

Ingredients

8 boneless, skinless chicken breasts (or chicken thighs)
3 cups broccoli florets
2 cups sliced carrots
2 cups sugar snap peas
salt and pepper (to taste)
1 cup low-sodium soy sauce
¼ cup honey
¼ cup rice wine vinegar
2 teaspoons sesame oil
3 teaspoons minced garlic
1 teaspoon grated ginger
1 Tablespoon cornstarch
1 Tablespoon water
2 teaspoons sesame seeds

Steps:

Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
Garnish with sesame seeds before serving, if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 27 g, Protein 37 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1638 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

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