Sheet Pan Teriyaki Chicken and Broccoli
Tender chicken pieces glazed in a homemade teriyaki sauce roast alongside crispy broccoli florets for a takeout-inspired dinner made entirely at home. It is cheaper, healthier, and honestly more delicious than ordering out, and it is ready in under 40 minutes.
Homemade teriyaki chicken and crispy broccoli roasted on one sheet pan for a better-than-takeout dinner at home.
Nutrition per serving
Ingredients
Protein
Vegetables
Sauce
Instructions
Make Teriyaki Sauce
Preheat oven to 425 degrees F and line a sheet pan with parchment paper. Whisk together the soy sauce, honey, rice vinegar, and cornstarch in a bowl until the cornstarch is fully dissolved and the sauce is smooth.
Coat the Chicken
Add the chicken pieces to the bowl with the teriyaki sauce and toss until every piece is evenly coated. Reserve about 2 tablespoons of the sauce mixture separately to drizzle over the broccoli.
Arrange and Roast
Spread the chicken pieces in a single layer on half of the sheet pan. Toss the broccoli florets with the reserved sauce and olive oil and arrange them on the other half. Roast for 20 to 22 minutes until the chicken is cooked through and the broccoli edges are lightly charred.
Serve Over Rice
Serve the teriyaki chicken and broccoli immediately over steamed white or brown rice. Garnish with sesame seeds and sliced green onions if desired for extra flavor and visual appeal.
Substitutions
Common mistakes
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