When you’re looking for a simple yet delicious meal, this Chicken Teriyaki and Vegetables dish is an excellent choice. Perfectly caramelized chicken and crisp-tender vegetables, all drizzled with a rich homemade teriyaki sauce, make for a balanced and tasty dinner. The best part? It’s all cooked on one sheet pan, saving you cleanup time without compromising on flavor.
Why Make Your Own Teriyaki Sauce?
Homemade teriyaki sauce is easy to make and allows you to control both the flavor and ingredients, especially helpful if you’re aiming to reduce sugar or avoid gluten. This sauce combines gluten-free soy sauce (or coconut aminos as an alternative), low-carb brown sweetener, and honey for just the right amount of sweetness.
The cornstarch thickens the sauce to a perfect consistency, so it clings beautifully to the chicken and veggies. Once you try this homemade version, you’ll likely find it tastier than anything store-bought.
Preparing the Chicken and Vegetables
Cutting the chicken and vegetables into bite-sized pieces ensures even cooking. For the best results, aim to keep the chicken pieces about one inch in size so they cook through in the same amount of time as the veggies. Broccoli, bell peppers, and onions bring a combination of colors and textures to the dish. The broccoli florets become perfectly crisp, while the red bell pepper adds a subtle sweetness and the onion brings just the right amount of savory balance.
Quick Tips for Best Results
- Even Coating: Drizzle the veggies with olive oil before baking to ensure they don’t dry out. Mixing them well helps distribute the oil evenly.
- Separate the Chicken and Veggies: Place the chicken on one side of the baking sheet and the veggies on the other to ensure the chicken cooks properly without the risk of overcrowding.
- Broil for Caramelization: A quick broil at the end of cooking caramelizes the sauce, enhancing the dish’s flavor. Keep a close eye on it while broiling, as the sauce can caramelize quickly.
Bringing it All Together with the Teriyaki Sauce
The teriyaki sauce plays a starring role here, and for a reason. The sweet and savory sauce complements both the chicken and vegetables, adding a rich depth of flavor. Drizzle half the sauce over the chicken and veggies before baking, and reserve the other half for a finishing touch after cooking. This double-layer approach helps build flavor into every bite and gives the dish a beautiful glossy finish.
Serving Suggestions for a Complete Meal
Pair this teriyaki chicken with some additional sides for a complete meal:
- Over Rice: Serve over steamed jasmine or cauliflower rice for a satisfying base that soaks up the extra sauce.
- With Noodles: Toss some cooked rice noodles in the extra sauce for a twist on traditional stir-fry.
- Topped with Sesame Seeds or Green Onions: A sprinkle of sesame seeds or sliced green onions adds a fresh garnish and a bit of crunch.
Storing and Reheating Leftovers
If you have leftovers, they’re easy to store and reheat. Place any remaining chicken and vegetables in an airtight container in the refrigerator for up to three days. When reheating, the oven is ideal for retaining crispness—just place on a baking sheet at 350°F for about 10 minutes. For a quicker option, you can reheat in the microwave in 30-second increments, but the vegetables may lose some of their texture.
Chicken Teriyaki and Vegetables
Ingredients
- 1.5 lbs. boneless chicken breast
- 2 cups broccoli florets
- 2 red bell peppers
- 1 purple onion
- 2 tablespoons olive oil
Teriyaki Sauce
- ¼ cup gluten-free soy sauce or coconut aminos
- 1 cup water
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 4 tablespoons low carb brown sweetener
- 2 tablespoons honey
- 2 tablespoons cornstarch or potato starch
- ¼ cup cold water
Instructions
- In a small bowl, dissolve the cornstarch in ¼ cup of cold water, stirring until smooth and no lumps remain. Set aside for later use.
- In a small saucepan, combine the soy sauce, 1 cup of water, ground ginger, garlic powder, brown sugar, and honey. Place the saucepan over medium heat and allow the mixture to warm up.
- Once the sauce starts to simmer, slowly pour in the cornstarch mixture, whisking constantly until the sauce thickens. This process usually takes about 3 to 5 minutes. Once thickened, remove from heat and set aside.
- Preheat your oven to 400°F. Line a 9×13-inch baking sheet with parchment paper for easy cleanup.
- Cut the chicken breasts into 1-inch bite-sized pieces and arrange them on one half of the prepared baking sheet.
- Cut the red bell pepper and purple onion into 1-inch slices. Arrange these along with the broccoli florets on the other half of the baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat evenly.
- Pour half of the prepared teriyaki sauce over the chicken and vegetables. Toss everything until evenly coated, then spread them out in a single layer.
- Place the baking sheet in the preheated oven and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.
- Switch your oven to broil mode and broil for an additional 2 minutes to caramelize the sauce and enhance the flavors.
- Remove the baking sheet from the oven and drizzle the remaining teriyaki sauce over the chicken and vegetables for an extra burst of flavor.
- Optionally, garnish with sesame seeds or chopped green onions before serving. Enjoy!