Sheet Pan Teriyaki Chicken & Veggies – A Sweet and Savory One-Pan Dinner

Sheet Pan Teriyaki Chicken & Veggies is the kind of dinner that checks every box — easy, balanced, colorful, and irresistibly flavorful. Inspired by Japanese-style teriyaki flavors, this recipe features juicy chicken pieces coated in a sticky homemade teriyaki glaze and roasted alongside crisp-tender vegetables that soak up all that saucy goodness.

It’s an ideal family meal or meal prep option that comes together with minimal effort and cleanup. Whether served over rice, noodles, or on its own, this dish offers a delicious harmony of sweet, savory, and umami-rich flavors with vibrant textures in every bite.

Ingredients Overview

This recipe highlights pantry staples and fresh produce, giving you flexibility to customize based on what’s in your kitchen.

Chicken

• Boneless, Skinless Chicken Thighs: Naturally juicy and flavorful, these work best for oven-roasting with sauce.

• Alternative: Chicken breasts can be used, but take care not to overcook — they dry out faster.

Teriyaki Sauce

• Soy Sauce: The umami-rich base of the sauce. Use low-sodium for better control over saltiness.

• Brown Sugar or Honey: Adds sweetness and helps create that glossy finish when baked.

• Rice Vinegar: Balances the sweet and salty with a touch of acidity.

• Garlic & Ginger: Essential aromatics for depth and authenticity.

• Cornstarch Slurry: Thickens the sauce into that irresistible glaze.

Vegetables

• Broccoli Florets: Soaks up sauce well and roasts to a slight crisp.

• Bell Peppers: Add sweetness, moisture, and vibrant color.

• Carrots: Earthy, sweet, and sturdy — they hold up well to roasting.

• Red Onion or Zucchini (Optional): Adds extra flavor or moisture, depending on your mix.

Finishing Touches

• Sesame Seeds: Lightly toasted, they bring a nutty flavor and signature teriyaki-style finish.

• Green Onions: For a fresh bite and pop of color after roasting.

Quality Tips

• Slice vegetables uniformly to ensure even roasting.

• Use fresh garlic and ginger rather than powdered for the best depth of flavor.

• For gluten-free, substitute soy sauce with tamari or coconut aminos.

Step-by-Step Instructions

This dish comes together in a few simple steps and requires only a single sheet pan for roasting.

1. Make the Teriyaki Sauce

In a small saucepan over medium heat:

• Combine ½ cup low-sodium soy sauce, ¼ cup brown sugar (or honey), 2 tablespoons rice vinegar, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger.

• Bring to a simmer, stirring occasionally.

• Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl.

• Stir slurry into the sauce and simmer until thickened (about 2–3 minutes).

• Remove from heat and set aside.

2. Prep the Chicken

• Cut chicken into large bite-sized chunks or strips.

• Toss with half of the teriyaki sauce in a bowl. Let marinate while prepping vegetables (about 15 minutes if time allows).

3. Prepare the Vegetables

• Slice all vegetables into bite-sized pieces.

• Toss in olive oil, salt, and pepper.

4. Assemble on Sheet Pan

• Preheat oven to 425°F (218°C).

• Line a large sheet pan with parchment paper or foil.

• Spread marinated chicken pieces on one side.

• Arrange vegetables on the other side.

• Drizzle a small amount of reserved teriyaki sauce over the veggies.

5. Roast

• Roast for 20–25 minutes, flipping chicken and tossing vegetables halfway through.

• Chicken should be fully cooked (165°F internal temp) and vegetables crisp-tender.

6. Finish and Serve

• Brush or drizzle remaining teriyaki sauce over everything after baking.

• Sprinkle with sesame seeds and sliced green onions.

• Serve over steamed rice, noodles, or cauliflower rice for a lighter version.

Tips, Variations & Substitutions

Cooking Tips

• Don’t overcrowd the pan — spacing promotes caramelization rather than steaming.

• If you want extra crispy edges, broil the last 2 minutes (watch closely).

• Let the chicken rest a couple minutes before serving to retain juices.

Variations

• Pineapple Teriyaki: Add chunks of fresh pineapple during the last 10 minutes of roasting.

• Spicy Kick: Mix in 1 tsp of sriracha or chili garlic sauce to the teriyaki glaze.

• Tofu Version: Swap chicken for extra-firm tofu (pressed and cubed), and roast as instructed.

Substitutions

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Low-Sugar: Use monk fruit sweetener or reduce the brown sugar/honey slightly.

• Vegetables: Use what’s in season — snap peas, mushrooms, or baby corn are great additions.

Serving Ideas & Occasions

This recipe is perfect for:

• Busy weeknights when you need a full meal with minimal effort.

• Family dinners — it’s sweet, colorful, and appealing to kids and adults alike.

• Meal prep — it reheats beautifully for lunch or dinner throughout the week.

Serve with:

• Fluffy jasmine or basmati rice

• Brown rice or quinoa for added fiber

• Asian slaw or a cucumber salad for a refreshing side

This meal also makes a great option for casual dinner parties when you need something reliable, colorful, and crowd-pleasing.

Nutritional & Health Notes

Sheet Pan Teriyaki Chicken & Veggies offers:

• High protein from chicken for muscle support and satiety.

• Fiber and antioxidants from roasted vegetables.

• Healthy balance of macronutrients when served with whole grains.

For a cleaner version:

• Cut back on the sugar in the sauce.

• Load up on extra veggies.

• Serve with cauliflower rice for a low-carb plate.

This dish is naturally dairy-free and can be easily adapted to suit gluten-free or vegetarian diets.

FAQs

Q1: Can I use store-bought teriyaki sauce?

A1: Yes, but homemade teriyaki provides better control over sweetness and sodium. If using store-bought, choose a low-sugar version and reduce additional salt in the recipe.

Q2: How long should I marinate the chicken?

A2: Ideally 15–30 minutes, but even 5 minutes will help. You can also marinate it overnight for deeper flavor.

Q3: Can I make this ahead?

A3: Absolutely. Prep and marinate the chicken, chop the veggies, and store them separately in the fridge. Assemble and roast when ready to eat.

Q4: What cut of chicken works best?

A4: Boneless, skinless thighs are best for moisture and flavor. Chicken breasts work too but may need a little less cook time.

Q5: How do I store and reheat leftovers?

A5: Store in airtight containers for up to 4 days. Reheat in the microwave or oven. The sauce may thicken slightly but will still be delicious.

Q6: Can I freeze this meal?

A6: Yes. Freeze cooked portions in containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q7: Is this recipe spicy?

A7: Not as written, but you can easily make it spicy by adding sriracha, red pepper flakes, or a touch of gochujang to the teriyaki sauce.

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