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Sheet Pan Teriyaki Chicken

Sheet Pan Teriyaki Chicken

Sheet Pan Teriyaki Chicken is a quick and flavorful dish that combines juicy chicken thighs with fresh vegetables and a homemade teriyaki glaze, all cooked on a single baking sheet for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups broccoli florets, fresh or frozen (thawed)
  • 1 large red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 1 cup pineapple chunks, fresh or canned
  • 1/2 cup soy sauce, low-sodium if possible
  • 1/4 cup honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger, grated or finely minced
  • 3 cloves fresh garlic, minced
  • 1 tbsp cornstarch

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare your baking sheet by lining it with parchment paper or a silicone mat.
  3. Whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl until the cornstarch dissolves completely.
  4. Place the cut chicken pieces and vegetables in a large mixing bowl. Pour about two-thirds of the sauce over the ingredients and toss until everything is evenly coated.
  5. Spread the mixture in a single layer onto your prepared baking sheet, ensuring not to overcrowd the pan.
  6. Bake for about 15 to 20 minutes, gently tossing the ingredients halfway through.
  7. While the chicken bakes, simmer the remaining sauce in a small saucepan over medium heat until it thickens into a rich glaze.
  8. Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, remove the pan from the oven and drizzle the thickened glaze over the chicken.
  9. Garnish with sesame seeds and sliced green onions, then serve immediately.

Notes

Use a large enough baking sheet to allow air circulation. Cut chicken into uniform pieces for even cooking. For a charred appearance, use the broiler for the last two minutes.