Sheet Pan Teriyaki Chicken and Broccoli
A delightful sheet pan meal featuring juicy chicken coated in teriyaki sauce, paired with roasted broccoli for a quick and delicious dinner.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast, cut into bite-sized pieces Provides lean protein and absorbs teriyaki flavors.
- 4 cups broccoli florets Adds both color and nutrients.
- ½ cup soy sauce Provides umami flavor.
- ¼ cup water Helps achieve the right consistency for the sauce.
- 2 tablespoons honey Balances the salty soy sauce.
- 1 tablespoon vegetable oil Keeps the chicken moist during baking.
- 1 tablespoon sesame oil Infuses a rich, nutty aroma.
- 2 tablespoons rice vinegar Enhances overall flavor.
- 2 cloves garlic, minced Adds aromatic quality.
- 2 teaspoons cornstarch Thickens the teriyaki sauce.
Optional Garnish
- sesame seeds For garnish.
- scallions For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a small saucepan, combine soy sauce, water, honey, vegetable oil, sesame oil, rice vinegar, minced garlic, and cornstarch. Stir over medium heat for about 5 minutes until the mixture thickens. Remove from heat.
- In a large bowl, toss together the chicken pieces and broccoli florets with half of the teriyaki sauce.
Baking
- Spread the chicken and broccoli mixture onto the baking sheet in a single layer.
- Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Finishing Touches
- Remove from the oven and drizzle the remaining teriyaki sauce over the chicken and broccoli before serving.
- Serve alongside rice, garnished with sesame seeds and sliced scallions if desired.
Notes
For more flavor, marinate the chicken in the sauce for 30 minutes before baking. This dish stores well for meal prep.