Sheet Pan Teriyaki Chicken and Vegetables Recipe
This Sheet Pan Teriyaki Chicken and Vegetables is juicy and savory. The vegetables taste amazing with this teriyaki glaze over them.
Serving6 people
Ingredients
- 8 boneless, skinless chicken breasts (or chicken thighs)
- 3 cups broccoli florets
- 2 cups sliced carrots
- 2 cups sugar snap peas
- salt and pepper, to taste
- 1 cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice wine vinegar
- 2 teaspoon sesame oil
- 3 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 teaspoon sesame seeds
Instructions
- Preheat oven to 400 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
- In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
- Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
- Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
- Garnish with sesame seeds before serving, if desired.
Notes
- You can use store bought teriyaki sauce but this homemade teriyaki sauce is made with just a few ingredients that you probably have on hand. I also love that it is sweetened with honey rather than sugar.
Nutrition
Calories: 309 kcal · Carbohydrates: 27 g · Protein: 37 g · Fat: 6 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 96 mg · Sodium: 1638 mg · Potassium: 998 mg · Fiber: 4 g · Sugar: 16 g · Vitamin A: 7812 IU · Vitamin C: 65 mg · Calcium: 75 mg · Iron: 3 mg