Sizzling Teriyaki Chicken & Veggies One Pan Meal Recipe

Dinner solutions often spark excitement, especially when teriyaki chicken becomes the star of a one-pan meal.

Weeknight cooking demands simplicity and flavor, which this recipe delivers with remarkable ease.

Juicy chicken pieces meld perfectly with crisp vegetables, creating a balanced and delectable dish.

Soy sauce and sweet teriyaki glaze coat each ingredient, promising a restaurant-quality experience right at home.

The blend of protein and colorful vegetables ensures a nutritious meal that satisfies hunger and delights taste buds.

Minimal cleanup and maximum taste make this one-pan teriyaki chicken a go-to recipe for busy households.

Prepare to savor every delicious bite of this effortless culinary creation.

Storage Guide for Busy Weeknight Meals

• Quickly cool the chicken and veggies to room temperature before storing in airtight containers. Consume within 3-4 days for maximum freshness and flavor quality.
• Pack the cooked meal in sealed freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently to maintain texture and taste.
• Warm the dish in a skillet over medium-low heat or microwave with a splash of water to prevent drying. Stir occasionally to distribute heat evenly and restore sauce moisture.
• Prepare extra teriyaki sauce and chicken portions during initial cooking. Store separately in refrigerated containers for quick assembly of future meals or lunch bowls throughout the week.

FAQs

• What type of chicken works best for this recipe?

Boneless, skinless chicken thighs or chicken breasts are perfect. They cook evenly and absorb the teriyaki sauce wonderfully. Cut them into bite-sized pieces for faster cooking and better sauce coverage.

• Can I make this recipe gluten-free?

Yes! Simply replace regular soy sauce with tamari or gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, making it easy to adapt for gluten-sensitive diets.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the chicken reaches an internal temperature of 165F. If you don’t have a thermometer, cut into the thickest piece to ensure no pink remains and juices run clear.

• Is it okay to use frozen vegetables?

Fresh vegetables are best for this recipe, but you can use frozen. Just thaw and pat them dry first to prevent excess moisture. This helps the vegetables roast and caramelize instead of steaming.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 5

One Pan Teriyaki Chicken & Veggies Ingredients

• Soy Sauce: Provides deep, rich umami flavor that forms the base of teriyaki sauce, look for low-sodium options for better control of saltiness.
• Honey: Adds natural sweetness and helps create glossy sauce coating, choose raw honey for extra depth.
• Rice Vinegar: Brings tangy brightness to balance sauce, select unseasoned variety for clean taste.
• Sesame Oil: Delivers nutty, toasted undertone that enhances overall sauce complexity, use sparingly for intense flavor.
• Garlic: Contributes robust, earthy punch to sauce, fresh cloves provide more vibrant taste than pre-minced.
• Ginger: Offers warm, spicy note that complements teriyaki profile, fresh root creates more intense flavor.
• Cornstarch: Acts as thickening agent to give sauce perfect glossy consistency, ensure no lumps when mixing.

• Chicken: Serves as main protein, choose boneless, skinless pieces for even cooking and easier preparation.

• Mixed Vegetables: Provide color, nutrition, and texture contrast, select seasonal or pre-cut mix for convenience.
• Olive Oil: Helps vegetables roast evenly and adds subtle richness, extra virgin provides best flavor.
• Salt: Enhances natural vegetable flavors, use kosher or sea salt for better distribution.
• Black Pepper: Adds subtle heat and complexity to vegetable seasoning, freshly ground delivers more potent taste.

• Sesame Seeds: Creates nutty crunch and visual appeal, toast lightly for enhanced flavor.
• Green Onions: Introduces fresh, mild onion flavor and bright color, slice thinly for even.

Tools for Quick Teriyaki Meals

• Baking sheet: Large, flat pan for roasting chicken and vegetables evenly.
• Parchment paper or foil: Line baking sheet for easy cleanup and preventing sticking.
• Small saucepan: Perfect for making teriyaki sauce and simmering ingredients.
• Large mixing bowl: Use for tossing chicken and vegetables with sauce and seasonings.
• Measuring cups and spoons: Precise measurements for sauce ingredients.
• Whisk or spoon: Stir sauce and mix ingredients smoothly.
• Sharp knife: Chop green onions and prepare vegetables.
• Tongs or spatula: Flip and stir chicken and vegetables while roasting.

How to Cook Teriyaki Chicken & Veggies Fast

• Preheat Cooking Surface

Set your oven to 400F and line a baking sheet with parchment paper for super easy cleanup.

• Create Flavor Bomb Sauce

Blend soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small pan. Heat until everything combines and slightly thickens, then set aside.

• Coat and Arrange Protein and Produce

Toss chicken in sauce, spreading it on one side of the baking sheet. Scatter vegetables on the other side, seasoning with olive oil, salt, and pepper.

• Roast to Perfection

Slide the pan into the oven and cook for 20-25 minutes. Give everything a quick stir halfway through to ensure even cooking. Chicken should reach 165F and veggies should look beautifully caramelized.

• Add Final Touch

Brush additional sauce over chicken and vegetables. Sprinkle sesame seeds and chopped green onions for extra pizzazz.

• Serve and Enjoy

Plate over steamed rice or noodles, drizzling remaining sauce for maximum flavor explosion.

Flavor Additions for One Pan Meals

• Cook extra chicken and veggies for quick lunches throughout the week, storing in airtight containers in the refrigerator.
• Replace rice with cauliflower rice or serve over zucchini noodles for a lighter, lower-carbohydrate option that keeps all the delicious teriyaki flavor.
• Add red pepper flakes or sriracha to the teriyaki sauce for those who enjoy extra heat, or keep it mild for sensitive palates.
• Substitute chicken with tofu, salmon, or shrimp for different protein options that work beautifully with the teriyaki sauce, making the recipe versatile for various dietary preferences.
• Experiment with seasonal vegetables like brussels sprouts, butternut squash, or bell peppers to keep the recipe fresh and exciting while maintaining the same cooking technique.

Serving This Dish with Simplicity

• Hearty Rice Bowl Delight: Serve the teriyaki chicken and veggies over a steaming bed of jasmine or brown rice for a complete, satisfying meal that soaks up all the delicious sauce.
• Noodle Nest Paradise: Toss the chicken and roasted vegetables over udon or soba noodles for a quick Asian-inspired twist that brings extra texture and excitement to your plate.
• Meal Prep: Portion the chicken and vegetables into meal prep containers for easy grab-and-go lunches that stay fresh and flavorful for 3-4 days in the refrigerator.
• Freshness Boost: Top with a sprinkle of fresh herbs like cilantro or additional green onions just before serving to add a bright, crisp element that lifts the entire dish's flavor profile.

Mouthwatering Teriyaki Chicken & Veggies One Pan Meal Recipe

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4.6 from 28 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Succulent teriyaki chicken dances with colorful vegetables in this easy one-pan sensation from Japanese cuisine. Quick weeknight dinners meet delicious simplicity, letting home cooks enjoy restaurant-quality flavors without complex preparation.

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Ingredients

Scale 1x2x3x

• 1 pound (454 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 small red onion, cut into wedges
• ¼ cup (60 milliliters) soy sauce
• 2 tbsps (30 milliliters) honey or brown sugar
• 1 tbsp (15 milliliters) rice vinegar
• 1 tbsp (15 milliliters) sesame oil (or vegetable oil)
• 2 tbsps (30 milliliters) olive oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp cornstarch + 1 tbsp (15 milliliters) water (slurry for thickening)
• Salt, to taste
• Pepper, to taste
• Sesame seeds (optional)
• Green onions (optional)

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Instructions

1. Oven Preparation: Ignite the oven to a searing 400F (200C), drape a baking sheet with parchment paper to streamline cleanup.
2. Teriyaki Sauce Crafting: Meld soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan, simmering gently. Introduce cornstarch slurry to amplify sauce thickness, then remove from heat.
3. Chicken Marination: Lavish chicken pieces with one-third of the teriyaki elixir, ensuring comprehensive coating in a mixing bowl.
4. Sheet Arrangement: Strategically position marinated chicken on one side of the baking sheet, creating a distinct zone for incoming vegetables. Toss vegetables with olive oil, salt, and pepper in the same bowl.
5. Roasting Symphony: Slide the baking sheet into the preheated oven, orchestrating a 20-25 minute roasting ritual. Midway, interrupt cooking to shuffle ingredients, promoting even caramelization and consistent cooking.
6. Doneness Verification: Confirm chicken’s internal temperature reaches 165F and vegetables achieve a tender, golden-kissed perfection.
7. Flavor Enhancement: Generously brush chicken and vegetables with an additional third of teriyaki sauce, intensifying the dish’s aromatic profile.
8. Culinary Finale: Garnish with sesame seeds and verdant green onion slivers. Serve atop steamed rice or delicate noodles, accompanied by remaining teriyaki sauce for personalized drizzling.

Notes

Optimize Meat Preparation: Pat chicken dry before marinating to ensure better sauce absorption and achieve crispier exterior during roasting.

Control Sauce Consistency: Adjust cornstarch slurry carefully to prevent over-thickening; aim for a glossy, smooth teriyaki sauce that coats ingredients evenly.

Prevent Vegetable Overcooking: Cut vegetables into uniform sizes to guarantee consistent roasting and prevent some pieces from becoming mushy while others remain undercooked.

Customize Dietary Needs: Substitute chicken with tofu or tempeh for vegetarian version, use gluten-free soy sauce for celiac-friendly option, and select low-sodium alternatives for heart-conscious individuals.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Japanese

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 80 mg