Sheet Pan Teriyaki Chicken & Veggies

$- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces) - 1 cup broccoli florets - 1 cup bell peppers (sliced, any color) - 1 medium zucchini (sliced) - 1 cup snap peas - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic (minced) - 1 teaspoon grated ginger - 1 tablespoon cornstarch - 2 tablespoons water The chicken is the star of this dish. I love using boneless, skinless thighs because they stay juicy and tender. You can also try chicken breasts if you prefer. The vegetables add color and crunch. Broccoli, bell peppers, zucchini, and snap peas work well together. They soak up the sauce and balance the meal. The teriyaki sauce brings everything together. It combines soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This mix is sweet and savory. The cornstarch thickens the sauce, making it stick to the chicken and veggies. - Sesame seeds - Green onions Garnishes add a nice touch to your dish. I love sprinkling sesame seeds on top for a crunchy texture. The green onions give a fresh taste and bright color. You can add them right before serving for the best look. These small touches make your meal feel special. {{ingredient_image_1}} 1. Preheat and prepare the sheet pan Begin by preheating your oven to 425°F (220°C). This step is key for a crispy finish. Line a large sheet pan with parchment paper. This makes cleanup a breeze and helps prevent sticking. 2. Marinating the chicken In a big mixing bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix these until smooth. Then, add the bite-sized chicken pieces. Stir well to coat all the chicken. Let it sit for at least 15 minutes, or up to 2 hours if you have the time. The longer it sits, the more flavor it absorbs. 1. Arrange ingredients on the sheet pan While the chicken marinates, get another bowl. Toss together the broccoli, bell peppers, zucchini, and snap peas with a drizzle of sesame oil. Sprinkle in a pinch of salt and pepper. This adds flavor to the veggies. After that, place the marinated chicken on one side of the sheet pan. Arrange the veggies on the other side. 2. Baking process Slide the sheet pan into the preheated oven. Bake for 20 minutes. This cooks the chicken and softens the vegetables. Keep an eye on them as they bake. 1. Thickening the sauce While the chicken and veggies bake, mix cornstarch with water in a small bowl to make a slurry. After the 20 minutes, add this mixture to the pan. This will help thicken the sauce. Stir gently to combine it with the chicken and veggies. 2. Serving suggestions Continue baking for another 5-10 minutes. Check if the chicken is fully cooked and the veggies are tender-crisp. Once done, take the pan out of the oven. Sprinkle sesame seeds and sliced green onions on top for a nice touch. Serve this dish on a large platter, drizzled with any remaining sauce from the pan. Enjoy your meal! - How to ensure chicken is juicy To keep chicken juicy, marinate it well. Use soy sauce, honey, and sesame oil. Let it soak for at least 15 minutes. Longer is better, up to 2 hours. This adds flavor and moisture. - Perfecting vegetable texture Cut vegetables into similar sizes for even cooking. Toss them lightly in sesame oil and a little salt. This helps them stay crisp while baking. Bake them just until tender. You want them bright and crunchy. - Proper storage methods for leftovers Store leftovers in an airtight container. Keep them in the fridge for up to 3 days. For longer storage, freeze the chicken and veggies separately. Thaw them in the fridge before reheating. - Reheating tips for optimal taste Reheat leftovers in the oven for best results. Set the oven to 350°F (175°C). Place the food in a dish and cover it with foil. Heat for about 15 minutes. This keeps the chicken juicy and veggies crisp. You can also use the microwave in a pinch, but it may not keep the same texture. Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for up to 2 hours to enhance the flavor and tenderness. Use Fresh Ingredients: Using fresh vegetables and high-quality chicken will elevate the dish's taste and texture. Don’t Overcrowd the Pan: Ensure there’s enough space on the sheet pan for even cooking and browning; this prevents steaming. Customize Your Veggies: Feel free to substitute or add your favorite vegetables based on seasonal availability or personal preference. {{image_2}} You can easily switch up the protein in this dish. Try using chicken breasts, tofu, or shrimp. Each option brings its flavor and texture. If you choose shrimp, cut your cook time in half. For the veggies, think about the season. In spring, use asparagus or snap peas. In fall, try butternut squash or brussels sprouts. Choose what is fresh and what you love. Making your own teriyaki sauce is simple and fun. Mix soy sauce, honey, ginger, and garlic to get that sweet and savory kick. Adjust the ingredients to your taste. If you're watching calories, use a low-calorie soy sauce. You can also add a splash of lime juice for zest. This keeps the flavor strong without extra calories. How long to marinate chicken? You should marinate the chicken for at least 15 minutes. This time helps the chicken absorb the flavors. If you can, marinating for up to 2 hours makes it even better. Just remember, do not marinate too long, or the texture may change. Can I use frozen vegetables? Yes, you can use frozen vegetables! They are a great time-saver. Just toss them in the sesame oil and salt like fresh veggies. You may need to bake them a bit longer to ensure they cook through. What to do if chicken is overcooked? If your chicken is overcooked and dry, try adding some sauce. Drizzle a bit of extra teriyaki sauce over the chicken. This can help moisten it and improve the taste. You can also serve it with a side of rice or a fresh salad to balance it out. How to fix a too-salty dish? If your dish is too salty, add more veggies or rice. These ingredients can soak up some saltiness. Another trick is to add a little sugar or honey to balance the salt. This helps create a better flavor. If you love this sheet pan teriyaki chicken and veggies, you may want to try other sheet pan meals. Here are some easy ideas: - Sheet Pan Lemon Garlic Chicken: This dish gives a zesty twist with lemon and garlic. - Sheet Pan Fajitas: Quick and fun, these are great for taco night. - Sheet Pan Mediterranean Salmon: Enjoy tender salmon with vibrant veggies. For more teriyaki-inspired dishes, consider these: - Teriyaki Beef Stir-Fry: This dish brings a beefy taste with classic teriyaki sauce. - Teriyaki Tofu Bowls: A great plant-based option packed with flavor. - Teriyaki Shrimp Skewers: Perfect for grilling, these skewers offer a tasty twist. Visual learners might find cooking videos helpful. Here are some suggestions: - YouTube Cooking Channels: Channels like Tasty and Binging with Babish offer easy-to-follow recipes. - Cooking Tutorials: Look for tutorials specifically about sheet pan meals for extra tips. These resources can enhance your cooking journey and inspire new ideas! You now know how to create a tasty sheet pan teriyaki dish. We covered the key ingredients, from chicken to fresh veggies. You learned how to prep, cook, and add final touches. Plus, you got tips for storage and variations to keep things fresh. Teriyaki is fun to make and versatile. With a few swaps, you can create your own twist. I hope you enjoy making this dish as much as I do!$

Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring marinated chicken and colorful vegetables, baked to perfection.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
1 cup broccoli florets
1 cup bell peppers (sliced, any color)
1 medium zucchini (sliced)
1 cup snap peas
1 quarter cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic (minced)
1 teaspoon grated ginger
1 tablespoon cornstarch
2 tablespoons water
none Sesame seeds (for garnish)
none Green onions (sliced for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
In a large mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix well.
Add the chicken pieces to the bowl and stir to coat them thoroughly in the marinade. Let it marinate for at least 15 minutes (or up to 2 hours if you have time).
While the chicken marinates, in another bowl, toss the broccoli, bell peppers, zucchini, and snap peas with a drizzle of sesame oil and a pinch of salt and pepper.
After marinating, place the chicken pieces on one side of the prepared sheet pan and the vegetables on the other side.
Bake in the preheated oven for 20 minutes.
In a small bowl, mix cornstarch with water to create a slurry, then add to the pan during the last 5 minutes of cooking to thicken the sauce. Stir gently to incorporate.
Continue baking for an additional 5-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Once cooked, remove from the oven and sprinkle with sesame seeds and sliced green onions for garnish.

Notes

Serve the chicken and veggies on a large platter, drizzled with any remaining sauce from the pan. Garnish with additional sesame seeds and green onions for a pop of color.

Keyword Chicken, sheet pan, teriyaki, vegetables