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Finished Teriyaki Chicken in a small white bowl topped with sesame seeds.
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5 from 9 votes

Sheet Pan Teriyaki Chicken with Veggies

By: Min Kwon | MJ and Hungryman
Sheet Pan Teriyaki Chicken with Veggies is an easy, flavorful dinner perfect for busy weeknights. It’s a hands-off, nutritious meal for hectic days when you still want something homemade.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
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Equipment

Ingredients 

  • 1 1/2 pounds chicken thighs, cut into bite sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper
  • 1 red onion, diced

Teriyaki Sauce

  • 1/3 cup low sodium soy sauce
  • 1/3 cup pineapple juice (you can also use orange juice or mango juice)
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 tablespoon minced garlic
  • 2 teaspoons grated ginger
  • 2 teaspoons cornstarch mixed with 2 teaspoons of water

Instructions 

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  • Prepare the sauce. In a small saucepan, combine all the ingredients. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until thickens, about 3-4 minutes. Remove from heat.
  • Arrange the chicken thighs, broccoli, red bell pepper, and red onion slices on the prepared sheet pan. Toss with avocado or olive oil. Pour about ⅔ of the teriyaki sauce over the chicken and vegetables. Toss everything to coat evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Stir halfway through to ensure even cooking.
  • Drizzle the remaining teriyaki sauce over the cooked chicken and vegetables. Garnish with sesame seeds and sliced green onions if desired.

Video

Notes

  • Cut everything evenly: To ensure the chicken and veggies cook at the same rate, try to cut the chicken thighs into uniform bite-sized pieces and the vegetables into similar sizes.
  • Toss well with oil: Coating the chicken and vegetables with oil before baking helps them brown nicely and keeps them from drying out.
  • Use fresh ginger and garlic: For the best flavor, use freshly grated ginger and minced garlic in the teriyaki sauce instead of powdered versions.
  • Save some sauce for after baking: Pouring the reserved sauce over the cooked chicken and veggies adds an extra burst of flavor.
  • Swap the veggies: Feel free to use your favorite veggies if you don’t have broccoli or bell pepper on hand—zucchini, carrots, or snap peas would be great alternatives.

Nutrition

Calories: 315kcal | Carbohydrates: 26g | Protein: 37g | Fat: 7g | Sodium: 935mg | Potassium: 787mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1257IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 2mg
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