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Sheet Pan Chicken Teriyaki

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Servings: 5
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Method Video

Ingredients
  

Chicken Teriyaki Ingredients
  • 2 1.5 lbs. Boneless, skinless chicken breasts, sliced into ¼ inch strips
  • 4 T extra virgin olive oil
  • 1 red bell pepper sliced thin
  • 1 large onion sliced thin
  • 4 cups broccoli cut into small florets
  • 2 tsp. Kosher salt
  • ¾ tsp. Ground black pepper
  • ½ C or more homemade or store-bought teriyaki glaze (my recipe below)
  • Rice or noodles to serve optional
Dr. J's Teriyaki Glaze Ingredients
  • ½ C low-sodium soy sauce or Tamari
  • 1/2 C water
  • ½ C light brown sugar
  • 3 T rice vinegar
  • 1 T cornstarch
  • 1 ½ tsp. garlic powder
  • ¾ tsp. ground ginger
  • ¼ tsp. red pepper flakes

Method
 

Chicken Teriyaki Instructions
  1. Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper or non-stick aluminum foil.
  2. In large bowl, add your sliced chicken, bell peppers, onions and broccoli. Sprinkle the meat and veggies with salt and pepper. Add in the oil and give it all a stir to mix and coat evenly with the oil and spices.
  3. Pour the mixture onto the prepared baking sheet. Spread all the ingredients into a single layer.
  4. Place the baking sheet in the oven on the middle rack. Bake for 15-20 minutes until the veggies are tender and the chicken is cooked through to 165 degrees.
  5. Take out of the oven and pour the teriyaki sauce over the meat and veggies. Give it all a mix. Serve as is or over some cooked rice or noodles. Enjoy!
Dr. J's Teriyaki Glaze Instructions
  1. Place all the ingredients in a saucepan over medium heat. Stir to combine. Bring the mixture to bubbly and cook for just two minutes.
  2. Reduce the heat to a simmer and cook another 5-10 minutes until the sauce reaches your desired thickness. Enjoy!

Video