Sheet Pan Teriyaki Chicken (Print)

Tender chicken and broccoli glazed in teriyaki and roasted together, served with hearty brown rice.

# Components:

→ Chicken & Broccoli

01 - 4 boneless, skinless chicken breasts (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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine chicken pieces and broccoli florets with olive oil, salt, and pepper. Toss until evenly coated. Spread mixture in a single layer across the prepared sheet pan.
03 - In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer.
04 - In a small bowl, whisk cornstarch with water to create a slurry. Pour slurry into simmering sauce and whisk continuously for 2 to 3 minutes until sauce reaches desired thickness. Remove from heat.
05 - Pour half of prepared teriyaki sauce over chicken and broccoli, gently tossing to coat evenly. Reserve remaining sauce for finishing. Roast in preheated oven for 20 to 25 minutes, stirring mixture halfway through cooking, until chicken reaches internal temperature of 165°F and broccoli is tender with crisp edges.
06 - Divide cooked brown rice among serving bowls. Top each portion with roasted chicken and broccoli. Drizzle reserved teriyaki sauce over each serving. Garnish with toasted sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • The entire meal cooks on one pan, which means less cleanup and more time actually enjoying your dinner.
  • Homemade teriyaki sauce tastes restaurant-quality and takes only minutes to whisk together.
  • It's naturally dairy-free and packed with lean protein and vegetables, so it feels wholesome without any sacrifice of flavor.
02 -
  • Don't crowd the pan—spread everything in a single layer so the broccoli roasts instead of steaming, which is the difference between ordinary and genuinely delicious.
  • That cornstarch slurry is non-negotiable if you want the sauce to actually coat your food instead of sliding right off onto the plate.
03 -
  • Cut your chicken into consistent bite-sized pieces so every piece finishes cooking at the same time without any dry or undercooked spots.
  • Don't skimp on the sesame oil—it's a small amount but creates a depth that makes people pause mid-bite trying to figure out what makes it taste so good.
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