Sheet Pan Teriyaki Chicken with Vegetables Recipe

Sheet Pan Teriyaki Chicken with Vegetables RecipeSheet Pan Teriyaki Chicken with Vegetables is made with tender chicken, crispy veggies with a flavorful sweet and tangy Asian sauce. A delicious dinner recipe that is super easy to throw together.

Recipe by:

Servings: 4 servings


Teriyaki Glaze
1 cup low sodium soy sauce
4-5 tablespoons honey depending on how sweet you like it
3 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil plus more for drizzling on vegetables
3 garlic cloves minced
3/4 teaspoon grated ginger
1 tablespoon cornstarch
1/4 cup water
Salt and black pepper to taste
3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 pounds)
3 cups broccoli florets about 2 bunches
1 cup sliced carrots

Additional vegetables optional
1/4 cup edamame beans 1/4 cup pineapple chunks
Green onions and sesame seeds for garnish


For the glaze:

  1. In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside. READ MORE

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