Sheet-Pan Chicken Teriyaki with Vegetables

 

COOK AND CLEAN WITH ME // SHEET PAN CHICKEN TERIYAKI // EASY RECIPE

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Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little. how to make sheet pan teriyaki Chicken and vegetables. Step 1: Preheat oven to 400 degrees F. Step 2: Cover a baking sheet with foil and spray with nonstick cooking spray.

I prefer olive oil non-stick cooking spray, but any spray will do. Step 3: Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, taste. Directions. Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat.Bake at 400°F (232°C) until chicken is cooked through and vegetables are tender, about 15–20 minutes.

Serve over brown rice. How Do You Make Sheet Pan Teriyaki Chicken and Vegetables? For the glaze: In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens.

Pour the chicken and veggie mixture onto the baking pan (s) in a single layer (liquid too). Bake for 15 minutes, stir and cook for another 10 minutes or until the chicken’s internal temp is 165F. The veggies will be slightly tender but still have some crispness. If you wish to have the vegetables softer see the post for instructions. Place pan in oven and bake for 10 minutes.

In the same bowl, toss carrots, peppers, zucchini and broccoli with oil and 3 tablespoons of the sauce. Remove pan from oven and spread vegetables on empty side of the baking sheet. Place back in oven and bake until vegetables are tender crisp and chicken.

Preheat the oven to 400 degrees F. Generously coat 2 large baking sheets with nonstick cooking spray. In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes. Add in the chicken, broccoli, carrots, and onion. Toss to thoroughly coat everything.

Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible. Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender. Remove the baking sheet from the oven and divide the chicken and veggies. Start by lining a sheet pan with some foil or parchment paper and toss the chicken into the oven.

Whisk together the homemade sweet and sticky teriyaki sauce. If you’re in a pinch, you can absolutely use a store-bought one. But this sauce is just SO easy and tastes much better.

Spray 18x13-inch rimmed sheet pan with cooking spray. 2 In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineappl.

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In a small mixing bowl or measuring cup, whisk together the orange juice, hoisin sauce, soy sauce, ginger, honey, sesame oil, and pepper; stir in the scallions.

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ROAST the chicken on a foil-lined rimmed baking sheet at 450°F, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes.

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Combine 4 cups of chopped peppers, onions, and zucchini with 2 cups sliced or chopped chicken, 2 teaspoons of sugar or honey, 2 tablespoons of soy sauce, 1 tablespoon of ginger, and 1 tablespoon of cornstarch and cook in a well-oiled (I prefer sesame oil) frying pan over medium heat.

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Add a half cup of chicken stock to the pan and bring to a boil; reduce to a simmer and return the chicken to the pan along with a handful of green olives, pitted and chopped.

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Add the sugar and soy sauce mixture, and toss to coat the vegetables.

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When you sauté chicken, for instance, you brown the chicken on both sides in a small amount of vegetable oil, add some flavoring (perhaps garlic or shallots), and then add some liquid (wine or low-sodium chicken broth) to finish cooking.

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Stir in the remaining 1 teaspoon oil, the chicken, green onions, cilantro, soy sauce, rice vinegar, hoisin sauce, and chili paste.

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Heat the oven to 325°F/160°C. To cook the chicken, heat the vegetable oil in a sauté pan or flameproof casserole over medium heat.

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Add the vegetables, pour in the stock, bring to a boil, and simmer, covered, for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

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Combine the sauce ingredients in a small bowl and add to the cooked vegetables.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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13 comments

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  • This guy really loves his wife. I am happy to see a happy family.Thank you Jesus.
    Amy you look very pretty and the meal looks delicious

  • I love ur recipes gal. More over ur gorgeous hair ����
    I really need to know abt that equipment u use to collect all sauce and then to putt back on chicken. ���������� I badly need to know if I can get that thing in Oman. Plz Plz Plz let me know.
    Secondly can add one more thing in ur recipes, that is to tell us abt oven temperature in both ways and info abt Wat pots or dishes u recommend for baking.? Thanks

  • Our catch all is our island too! Great video and that recipe looks sooo good. Going to make it soon ��. Loved doing this collab!!! ♥️thanks for doing it with me!

  • Sheet pan recipes are the best! Love teriyaki anything! Great video, and I love the ladies you collabed with! Also your kitchen is major goals!!

  • Yum looks delicious i am making this soon will make this with few subs drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • Oh my goodness…my dining room table collects all the stuff from just inside the door. It is our dumping spot. I can totally relate to you countertop!

  • 8:24 Our Hot spots (throw all spot) is our front shoe room, our enterance closet for coats, and back packs and one corner in the laundry..lol �� �� �� �� ����

  • Hi Amy! I made the sauce just like you did but instead of putting it in the oven I put my frozen tenders in my crock pot then poured the sauce over them. I live in McDonough Georgia and you know how not its been. As always you gave me another delicious �� dish!!! Have a Blessed day.

  • I’m making this next week!!! Thanks so much collabing with me!! So fun♥️ and every single time I watch your videos I just die over your kitchen over and over again

  • Good Morning Amy! We have a desk that is our catch all station. The dinner looks delicious ��! Thank you for sharing! Hope you have a blessed day!

  • again anuthr delicious recipe. i can almost taste it frm here. wish i could unlike that 1 dislike. anyway all ur dishes luk amazing����������

  • Love your cook and clean videos! Looking forward to trying the sheet pan teriyaki, in fact when you mentioned it in your meal plan, I was like, we have got to try that! Have a great day!

  • Our “catch all spot “ is what I call our mail station. It’s s side table by the front door and I have to clean it every day or else it’s CRAZY out of control!:)