Ingredients
Substitutions
Step-by-Step Instructions
Equipment
I’ve been using this non-toxic, non-stick bakeware set for the past three months, and honestly, it’s a total game-changer! I reach for it almost daily, and not only is it stunning to look at, but it’s also incredibly practical. The sheet pan bakes everything evenly, and cleanup couldn’t be easier! It’s a meal that feels hearty and satisfying, perfect for both weeknights and weekends! This teriyaki chicken dish captures everything great about sheet pan cooking. Here’s why these meals are hard to resist:
Quick prep and easy clean-up – One pan means fewer dishes and a faster clean-up. Balanced and flexible – Protein, veggies, and sauce cook together, making it a well-rounded and adaptable meal. Big flavor with minimal effort – Roasting everything on one pan locks in delicious flavors without extra work.
If you’re a fan of easy, delicious meals like this one, be sure to check out my other sheet pan recipes, like Sheet Pan Pancakes, Sheet Pan Chicken Fajitas, and Sheet Pan Eggs.
Chicken Thighs -Juicy and tender, they are perfect for roasting. Cut them into bite-sized pieces to ensure even cooking with the veggies. You can also also use chicken breasts, if preferred. Broccoli – Roasting brings out a mild sweetness and slight char, adding depth to the dish. Red Bell Pepper – Adds color and a mild sweetness that balances the savory teriyaki sauce. You can use any bell pepper. Red Onion – Adds a mellow, slightly sweet bite when roasted. You can swap it with yellow or sweet onion for a slightly different flavor. Low Sodium Soy Sauce – Brings savory, umami depth to the teriyaki sauce without overpowering the other flavors. Choosing a low-sodium option keeps the sauce from being too salty, letting the other ingredients come through. Pineapple Juice – Gives natural sweetness and pairs perfectly with the ginger and garlic. Honey or Maple Syrup – Either sweetener works well – adds a warm sweetness that caramelizes beautifully during roasting. Apple Cider Vinegar or Rice Vinegar: The vinegar adds acidity which helps to balance the sauce’s sweetness and brings a slight tanginess. Minced Garlic: Garlic provides a savory, aromatic layer that enhances the sauce and complements the ginger. Grated Ginger: I highly recommend using fresh ginger (not ground ginger) for best flavor. I like to freeze a whole ginger so I always have on hand. Simply place the unpeeled ginger root in an airtight bag, and when ready to use, grate it unfrozen! Cornstarch Slurry (Cornstarch + Water): Helps thicken the teriyaki sauce, allowing it to cling to the chicken and veggies. This ensures every bite is well-coated and flavorful, without being too runny.
Gluten-Free – Swap the soy sauce with gluten-free tamari or coconut aminos, both of which offer that same savory, umami flavor without gluten. Protein Options – While chicken thighs work great, you can substitute with chicken breast, shrimp, tofu, or even pork tenderloin. Just adjust the cooking time based on your protein choice—for example, shrimp will need a shorter bake time. Veggies – Use any veggies you enjoy! Snap peas, zucchini, or carrots make great additions or swaps. Just aim for similar-sized pieces to ensure even cooking. Soy-Free – Coconut aminos work well as a soy-free substitute, delivering similar flavor while keeping the recipe soy-free.
These simple tweaks make it easy to customize the recipe while still keeping all the flavors and simplicity of the recipe!
Serving Suggestions
This Sheet Pan Teriyaki Chicken with Veggies is so versatile that it pairs well with just about any side. To make a more complete meal, try it over a bed of steamed white rice, brown rice, quinoa, or even fluffy jasmine rice to soak up all that delicious sauce. Cauliflower rice also works if you’re aiming to keep things light. It also works in these lentil wraps, quinoa wraps, or over a salad if you’re in the mood for something a little different. Just add a drizzle of the extra teriyaki sauce, and maybe sprinkle on a few sesame seeds or sliced green onions for an extra pop of flavor and texture. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me! To freeze, place the cooled chicken and vegetables in a freezer-safe container or bag, and store it for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in the oven or microwave. Keep any extra teriyaki sauce in a separate container, as it can be drizzled over the dish when reheating to freshen up the flavor!
