Sheet Pan Teriyaki Chicken

4.86 from 7

Sheet Pan Teriyaki Chicken

This easy Sheet Pan Teriyaki Chicken with vegetables is a delicious complete meal all in one, and clean up is a breeze! Perfect for busy weeknights.

Prep Time15

Cook Time25

Total Time40

Course: main

Cuisine: Asian

Keyword: easy sheet pan dinner, sheet pan meals, Teriyaki Chicken

Servings:

Ingredients

1/2 cup low sodium soy sauce
1/3 cup brown sugar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
pinch red pepper flakes
1 & 1/2 pounds chicken tenders , cut up into 1-inch strips
1 head broccoli , cut into florets (4 cups)
2 medium carrots , peeled and cut on the diagonal so each piece is about 1/2-inch thick at the widest part
1 medium sweet onion , cut into 1-inch pieces
cooked rice , for serving, optional
sesame seeds , for serving, optional

Instructions

Preheat the oven to 425 degrees F. Generously coat a half sheet pan (or 2 large baking sheets) with nonstick cooking spray.
In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes.
Add in the chicken, broccoli, carrots, and onion. Toss to thoroughly coat everything.
Place the chicken pieces to one side of the baking sheet, spreading them apart so they don’t touch. Scatter the vegetables in a single layer on the other side.
Place in the oven and roast for about 20-25 minutes until the chicken is cooked through (and has an internal temperature of 165 degrees F.) and vegetables are tender.
Mix everything together and serve over cooked white rice with an extra drizzle of soy sauce, sesame oil, and a sprinkle of sesame seeds.

Video

Notes

Don’t overcrowd the pans. You want large enough baking sheets so the vegetables are not piled on top of one another, so they roast properly and not steam.

Nutrition