Teriyaki chicken with vegetables has been a family favorite in our house for years. The recipe comes from one of my Japanese cooking magazines, which I very much love to collect! If you are a good cook, be sure to try this great recipe.
One of the most versatile recipes in my cookbook. This chicken teriyaki is a great addition to your weekly meal plan. Food doesn’t get much easier than Teriyaki Chicken with Vegetables, but that doesn’t mean it won’t impress.
Recipe: Easy One-Pot Chicken Teriyaki with Vegetables and Rice
This hearty dish, made on the stovetop in a Dutch oven, is an all-in-one dinner. Packed with crisp-tender vegetables and juicy chicken, and glossed-up with an easy homemade teriyaki sauce, this colorful one-pot dinner is a meal that pleases many a palate and is decidedly kid-friendly
The Best Vegetables for Chicken Teriyaki
When picking the veggies for this dish, stick to fresh vegetables that you’d find in a Japanese restaurant, and think about balancing crispy, sweet, dense, and soft ones. We use a mix of broccoli, carrots, and other easy-to-find vegetables, but if you want to see if something in your fridge works just as well, here are some other options:
- Asparagus cut into 2-inch pieces is a terrific option instead of broccoli.
- Snow peas can be subbed out for sugar snap peas or fresh baby corn.
- Fresh sprouts out of season? Use 1/2 cup sliced fresh shiitake mushrooms or 1/2 cup of shredded Chinese cabbage.
- Love fresh scallions? Switch half of the onions to scallions.
Since you don’t need much, you can stretch some pricier cuts like pork tenderloin or strip steak — just slice them the same size as the chicken. Even the pre-cooked rice is up for grabs. Brown rice or jasmine rice are great alternatives to the white rice called for in the recipe here.
Make It Faster
The quick teriyaki sauce can be made on its own up to three days in advance. Keep it in the refrigerator, covered, and warm it up before you add it. Add precut fresh vegetables that you can pick up the day before if need be, right from the grocery shelves, and this recipe becomes even faster and simpler to prepare.
One-Pot Chicken Teriyaki with Vegetables & Rice
Chicken? Check. Vegetables? Check. All in one pot? Check check. This teriyaki one-pan meal is kid-friendly and easy — what more do you want?
YIELDServes 4Show Nutrition
- 4 tablespoons peanut or canola oil, divided
- 1 large sweet or yellow onion, thinly sliced (about 2 cups)
- 2 cups broccoli florets, cut into small pieces
- 3 medium carrots, cut into matchsticks (1 1/2 cups)
- 2 medium zucchini, cut into 2-inch pieces (1 cup)
- 1 cup snow peas, trimmed and halved lengthwise
- 1/2 cup soybean or mung bean sprouts (about 2 ounces)
- 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
- 1/2 cup reduced-sodium soy sauce or tamari
- 1/4 cup mirin or rice wine
- 3 tablespoons packed brown sugar
- 2 tablespoons honey
- 1 tablespoon grated or minced peeled fresh ginger
- 3 small cloves garlic, grated or minced (about 1 tablespoon)
- 2 tablespoons cornstarch
- 3 cups cooked rice
- Heat 2 tablespoons of the oil in a 3 1/2- to 5 1/2-quart Dutch oven over medium-high heat until shimmering. Add the onions, broccoli, and carrots and sauté until the broccoli is a bright green and the carrots are still crisp but slightly tender, about 2 minutes.
- Add the zucchini, snow peas, and sprouts and cook, stirring, until heated through, about 1 minute. Transfer to a large plate and set aside.
- Sprinkle the chicken with the salt and pepper on both sides.
- Heat the remaining 2 tablespoons of oil in the same Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook until browned on both sides, 3 to 4 minutes total.
- Add 1/2 cup of the chicken broth, soy sauce, mirin, brown sugar, honey, ginger, and garlic. Stir and scrape up any flavorful browned bits from the bottom of the pan. Reduce the heat to low and cook just until the mixture comes to a gentle boil, 2 to 3 minutes.
- Cover, reduce the heat to a simmer, and cook until the chicken is just cooked through and no longer pink, 5 to 6 minutes.
- Whisk the cornstarch with the remaining 3 tablespoons chicken broth in a small bowl until fully combined. Stir the chicken and sauce in the Dutch oven, and drizzle in the cornstarch mixture. Increase the heat to medium and bring to a boil, stirring the liquid constantly, 1 to 2 minutes.
- Add the rice and reserved vegetables and stir to combine. Cover and cook until the rice has begun to absorb the sauce, the vegetables are cooked to the desired doneness, and the chicken is soft and tender, about 3 to 5 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Second meal: Warm up leftovers (just enough to heat it through but not overcook the veggies) and put a sunny-side-up egg on top of each serving.
Flavor additions: Feel free to add 1 tablespoon of furikake spice mix, toasted sesame oil, or shichimi togorashi before serving.
TERIYAKI CHICKEN STIR FRY
This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.
This chicken teriyaki tastes like it came from a restaurant but is so easy to make at home. It’s healthy, quick and kid friendly!
So it’s no secret that I love stir fries. In fact, many of the most popular recipes on this site are stir fries! This teriyaki chicken stir fry is a little bit different because it’s got the whole sweet and savory thing going on with the sauce. Plus all of those brightly colored vegetables just make me happy, it’s like a rainbow on a plate!
HOW TO MAKE TERIYAKI CHICKEN STIR FRY
The first step in making this chicken teriyaki is to cook your veggies. I used a combination of asparagus and bell peppers here, but other great options would be broccoli, mushrooms, red onion or carrots.
After the veggies come out of the pan, the chicken goes in. I use chunks of boneless skinless chicken breast, but you can use cut up chicken thighs if you prefer.
While you cook the veggies and chicken, make the teriyaki sauce. Pour the sauce into the stir fry, top with sesame seeds and serve! Homemade teriyaki sauce only takes a few minutes to make, but if you’re really pressed for time, you can pick up a bottle of store bought sauce and be good to go.
HOW TO SERVE CHICKEN TERIYAKI
My favorite way to serve this teriyaki chicken stir fry is over rice. You can use brown or white rice, whichever you prefer. Other great options are quinoa, or some type of Asian noodle like soba noodles, rice noodles or chow mein noodles.
Eating healthy has never been easier (or more delicious)!
Teriyaki Chicken Stir Fry
This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon vegetable oil divided use
- 1 1/2 cups asparagus pieces
- 1 cup red bell peppers cut into 1/2 inch pieces
- salt and pepper to taste
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
- You can mix and match the veggies here, other great options are zucchini, broccoli, mushrooms and red onions.
- Concerned about your sodium instake? Use low sodium soy sauce in this recipe.
Calories: 326kcal | Carbohydrates: 37g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 747mg | Potassium: 656mg | Fiber: 2g | Sugar: 27g | Vitamin A: 105IU | Vitamin C: 14.7mg | Calcium: 78mg | Iron: 1.8mg
SHEET PAN TERIYAKI CHICKEN WITH VEGETABLES
Sheet Pan Teriyaki Chicken with Vegetables is made with tender chicken, crispy veggies with a flavorful sweet and tangy Asian sauce. A delicious dinner recipe that is super easy to throw together.
This sweet and tangy Teriyaki glaze is a favorite in our home. It goes well with several different recipes too.
Sheet Pan Teriyaki Chicken and Vegetables
Sheet pan meals are the ones I turn to the most when I don’t have a ton of time to prep before dinner starts. They’re perfect for busy weeknights and you can toss in any veggies you like or have on hand. This Sheet Pan Chicken Teriyaki is one of our favorites and shows up regularly at our house. My family absolutely loves anything with a sweet, tangy, and savory combination and you get all of those amazing flavors with this simple homemade teriyaki glaze.
Everything cooks up on a sheet pan while soaking in the flavor-packed sweet and sticky glaze. The chicken stays nice and tender while the broccoli and carrots roast up caramelized and crispy. The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or quinoa. Either way, you choose, it will be so much easier and healthier than takeout!
What you Need for Sheet Pan Teriyaki Chicken and Vegetables
Most of the ingredients are for the sauce, making your own teriyaki sauce is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.
- Low sodium soy sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
- Honey: How much you add will depend on how sweet you like it.
- Rice wine vinegar: This tangy zingy vinegar is a bit milder than apple and goes perfectly in the sauce.
- Sesame oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
- Garlic cloves: Mince the garlic so it will release the flavor.
- Grated ginger: Use fresh ginger for the best punch of flavor.
- Cornstarch: Thickener for the sauce.
- Water: You will mix this with the cornstarch so it will dissolve.
- Salt and black pepper: to taste
- Skinless chicken breasts: cut in half lengthwise (about 1 ½ pounds)
- Broccoli florets: about 2 bunches
- Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
- Additional vegetables: Add the vegetables your family will eat, see below for ideas.
- Edamame beans and pineapple chunks: The pineapple chunks create a nice sweetness to the savory.
- Green onions and sesame seeds: This optional for garnish but tasty.
How To Make Sheet Pan Teriyaki Chicken and Vegetables
This recipe is going to be easy and fast. Its savory, delicious, and divine.
- Sauce: 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 and bubbles. Remove from heat and set aside.
For the chicken and vegetables
- Prepare: Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- Chicken: Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
- Bake: Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
- Add Vegetables: Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
- Serve: Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Tips For Teriyaki Sheet Pan Chicken
This is one of the easiest ways to feed your family. You are going to love how fast this is to make.
- Chicken: This recipe calls for chicken breasts but you can use chicken thighs. The chicken breasts should be the same size and thickness so that they cook evenly.
- Prep Ahead of Time: This is a great recipe to even marinade the ingredients in the sauce for that added flavor. After preparing it ahead of time you will want to leave it in the refrigerator overnight. I would recommend baking it within 24-48 hours of preparing it.
- Meal Planning: This is a great way to have a healthy meal each day! I love meal plans and being able to enjoy them just by microwaving them up for a few minutes and have a delicious meal each day that is healthy and filling. On Sunday I love to prepare this sheet pan meal and divide it into 4 to 6 air-tight containers that I will store in the refrigerator. Each day I will open one up and microwave for about 3 to 4 minutes. Stir it up, then about 2 more minutes in the microwave. You do not want to overheat the chicken or it is too firm. If that chicken already feels warm after the first 3 to 4 minutes adjust the time so it is not overheated in the microwave.