Sheet Pan Teriyaki Chicken (Print Version)

Tender chicken and broccoli glazed in teriyaki sauce, roasted and served atop hearty brown rice.

# What You Need:

→ Chicken & Broccoli

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

→ For Serving

14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to make a slurry. Whisk slurry into the saucepan and simmer for 2–3 minutes until sauce thickens. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to coat. Reserve the remaining sauce for serving.
06 - Roast in the oven for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and broccoli is tender and slightly crisp.
07 - Serve chicken and broccoli over cooked brown rice. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.

# Expert Advice:

01 -
  • It's genuinely faster than takeout: Forty-five minutes from craving to plate, and most of that is hands-off oven time.
  • One pan means one thing to wash: Which sounds small until you're standing at the sink at 8 PM.
  • The sauce tastes like you've been working with a wok all day: But it's just a whisked mixture with ginger and garlic doing the heavy lifting.
02 -
  • Spread things in a single layer or you'll steam instead of roast: Crowded pans are the enemy of crispy broccoli, and that's where the magic lives.
  • Reserve some sauce before it touches the raw chicken: This gives you a clean sauce for drizzling at the end instead of something that sat with raw poultry.
03 -
  • Stir halfway through roasting not because the recipe says so but because you're curious—this is when you see if things are cooking evenly and can adjust.
  • Let the sauce cool for a minute before serving or it'll slide right off your rice and pool sadly at the bottom of the bowl.
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