This Sheet Pan Sesame Teriyaki Chicken with Veggies makes for a perfect easy weeknight dinner. One pan is all you need to bake the moist chicken breasts drizzled with homemade asian sauce and crunchy veggies.
Last night, I made this delicious recipe for the husband and I with some our leftover chicken breasts. After the first bite, we immediately knew we had a winner! The chicken and vegetables came out perfectly and the tangy teriyaki sauce brought the whole dish together.
One pan sheet meals are ideal for busy weeknights when you don’t have a lot of time to make several different sides. The prep work is minimal and the clean up is easy. Parchment paper and foil are my best friends!
Sheet Pan Sesame Chicken Teriyaki tastes as amazing as it sounds! We like to serve it on a pilaf of rice and eat it stir fry style, but you can enjoy as is.
You can use any vegetables you have on hand. That’s what I did. Any common vegetable should pair well with the teriyaki sauce. I like to add pineapple chunks to give it a little sweetness.
Once the chicken, vegetables and pineapple are nice and roasted, the homemade teriyaki marinade is poured over the chicken once again to get that final punch of flavor.
This healthy meal is ready to serve in less than an hour. Hope you enjoy this and much as we do!
TIP: If you are feeding more than 3 people, I would recommend using two sheet pans so the vegetables don’t overlap.
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| Prep Time |
| 15 minutes |
| Cook Time | Passive Time |
| 40 minutes | 55 minutes |
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This Sheet Pan Sesame Teriyaki Chicken with Veggies makes for a perfect easy weeknight dinner. One pan is all you need to bake the moist chicken breasts drizzled with homemade asian sauce and crunchy veggies.
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- 1 cup low sodium soy sauce
- 3 tbsp rice vinegar
- 4 tbsp honey
- 2 tbsp minced garlic
- 1 1/2 tbsp cornstarch
- 1 tsp toasted sesame oil
- 1/2 tsp grated or minced ginger
- 2 boneless skinless chicken breasts, halved to make 4 fillets
- 2-3 cups broccoli florets
- 3/4 cup sliced carrots
- 1/2 cup pineapple chunks
- ground black pepper, to taste
- green onions, chopped (optional)
- sesame seeds (optional)
- To prepare the sauce: In a saucepan over medium heat, whisk together soy sauce vinegar, honey, sesame oil, garlic and ginger. Once it starts to boil, whisk in the cornstarch slowly. Simmer, stirring often, until sauce gets thicker (around 10 minutes). Remove from heat. Set aside.
- Preheat oven to 400 degrees. Line the largest sheet pan you have (or use 2 if necessary), with parchment paper or foil greased with cooking spray.
- Season each side of the chicken with black pepper (no salt). Coat the chicken breast with a couple spoonfuls of the sauce. Be sure to save half the sauce for later.
- Cook for 20 minutes. Remove pan. Top chicken with a spoonful of sauce. Flip over and coat with sauce.
- Place all of your vegetables in a large bowl. Add 1 tbsp of sesame oil to your bowl of vegetables and lightly toss. Arrange all of your vegetables and pineapple around the chicken in a single layer. Return pan to oven and cook for another 15-20 minutes, until chicken is cooked through and juices run clear.
- Remove pan from oven. Drizzle chicken with remaining sauce. Remove chicken from pan and slice into strips. Serve over rice or as is. Garnish with sliced green onions and sesame seeds.
**Be sure to ONLY use low sodium soy sauce and don't add salt to the chicken breasts. The recipe would be too salty.
Have a question….what other vegetables work with this recipe? A have a few people not fond of broccoli nor carrots
You could probably use any other vegetables that are used in stir fry
Tomight I used fresh asparagus, chopped into 2″ lengths and sliced red peppers. 4 adults and two kids loved it.
I use Trader Joe’s Coconut Amino
Seasoning Sauce. Gluten free, soy-free and delicious. Soy is high oxalate, bad if you are prone to kidney stones.
Made this for dinner tonight! It didn’t turn out so well. Mostly the sauce. It looks beautiful, and did taste fine, just not as good as it looks.
She’s right. DO NOT USE REGULAR SOY SAUCE! I’ll try it again some other time
I made this tonight with aspargus chopped into 2″ pieces and sliced red peppers. 4 adults and two kids loved it!
Be sure to use low sodium soy sauce as the recipe recommends. Followed Heather’s cooking and timing recommendations and everything was cooked just right.