Sheet Pan Teriyaki Chicken (Printer-friendly)

Tender chicken and crisp broccoli glazed in teriyaki, roasted together and served over brown rice.

# What You'll Need:

→ 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

→ 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 create 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 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 -
  • The entire dish roasts on one pan, meaning cleanup is practically a joke and you'll actually want to cook on weeknights.
  • Your kitchen smells like a Japanese restaurant without any of the price tag or takeout containers piling up.
02 -
  • Don't skip the thickening step with cornstarch, or your sauce will just run off the food and pool at the bottom of the pan, leaving everything dry and disappointing.
  • The reserved sauce at the end makes all the difference between a good dish and one where every bite tastes bright and alive, so don't skimp on this final drizzle.
03 -
  • If you have time, marinate the chicken in half the teriyaki sauce for 30 minutes before roasting, and you'll get deeper, more complex flavor that tastes like you planned this hours ahead.
  • For a gluten-free version, swap regular soy sauce for tamari and double-check your other ingredients, and nobody at the table will taste the difference.
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