Succulent Teriyaki Chicken and Veggies on a Single Sheet Pan

Here’s a more conversational and streamlined version of the recipe article:

Easy Sheet Pan Teriyaki Chicken with Vegetables

This one-pan teriyaki chicken and veggies is a hit at family dinners! It’s simple to prepare and everything cooks together on one pan, making cleanup a breeze. The homemade teriyaki sauce, sweet and sticky, beautifully coats the tender chicken and vibrant vegetables, making every bite delicious. Serve it over rice or noodles for a complete meal that will have everyone asking for seconds.

Why You’ll Love This Recipe

• One Pan Wonder: Just one sheet pan needed, which means minimal cleanup.
• Customizable: Feel free to swap in any vegetables you have on hand.
• Homemade Sauce: Making your teriyaki sauce means you can adjust the flavors to your liking.

Ingredients

• For the Teriyaki Sauce:
  • 1 cup soy sauce
  • ¼ cup brown sugar
  • 1 ½ teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with ¼ cup water
  • Salt and black pepper to taste
• For the Sheet Pan:
  • 3 boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • ½ red onion, sliced
  • 1 bell pepper, sliced

Instructions

1. Preheat your oven to 400 degrees Fahrenheit and grease a large sheet pan.
2. Sauce: In a saucepan, combine soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch mixture, salt, and pepper. Bring to a boil, then simmer until thickened, about 5 minutes.
3. Assemble: Place chicken in the center of the sheet pan. Toss the vegetables in a bit of olive oil and arrange them around the chicken. Drizzle two-thirds of the sauce over the chicken and vegetables.
4. Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are caramelized.
5. Finish: Drizzle with the remaining sauce and serve over rice, garnished with green onions and sesame seeds if desired.

Pro Tips

• Variety: Mix up the vegetables based on what’s in season or what you have in your fridge.
• Prep Ahead: Marinate the chicken and veggies in the teriyaki sauce overnight for even more flavor.

Storing and Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 5 days.
• Reheat: Warm in the microwave, stirring occasionally to avoid drying out the chicken.
• Freeze: Freeze components separately for easy, quick future meals.

Enjoy this effortless and tasty meal that’s sure to become a weeknight staple!