Description

Imagine coming home after a busy day, tired and ready for a satisfying meal that doesn’t take hours to prepare. This teriyaki chicken and vegetable one-pan recipe is a lifesaver! It’s the perfect solution when you’re craving something wholesome, balanced, and delicious, yet easy enough to whip up in just a few steps. This dish is a vibrant and flavorful mix of tender chicken, fresh veggies, and a homemade teriyaki sauce that’s the perfect combination of savory and slightly sweet.

The best part? Everything cooks together in one pan, which means less mess and minimal cleanup. This recipe brings out the best in each ingredient, and whether you’re cooking for family or for yourself, it’s bound to be a hit at the dinner table!

Ingredients

Scale

For the Chicken and Vegetables

2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup broccoli florets
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 cup snap peas
1 medium zucchini, sliced
3 tbsp olive oil
Salt and black pepper, to taste
Sesame seeds (for garnish)

For the Teriyaki Sauce

1/3 cup soy sauce (use low-sodium if preferred)
1/4 cup brown sugar
1 tbsp sesame oil
1 tbsp cornstarch
1/4 cup water
1 tsp minced garlic
1 tsp grated ginger

Instructions

Preheat the Oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This will prevent the ingredients from sticking and make cleanup easier.
Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. In a separate cup, mix cornstarch with water until it dissolves completely, then add this mixture to the saucepan. Bring the sauce to a gentle boil over medium heat, stirring constantly, until it thickens (about 5 minutes). Once done, remove from heat.
Prep the Chicken and Vegetables
Place the chopped chicken and all the vegetables into a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss everything together until the chicken and veggies are well-coated with oil and seasoning.
Arrange on Baking Sheet
Spread the chicken and vegetable mixture evenly across the prepared baking sheet, ensuring everything is in a single layer so it cooks evenly. Pour about two-thirds of the teriyaki sauce over the top, reserving the remaining sauce for serving.
Bake the Chicken and Vegetables
Place the baking sheet in the preheated oven and bake for 20-25 minutes. At the halfway point, take the sheet out and give everything a gentle stir to ensure even cooking. The dish is ready when the chicken is cooked through (internal temperature reaches 165°F), and the vegetables are tender.
Serve and Garnish
Remove the baking sheet from the oven, drizzle with the remaining teriyaki sauce, and garnish with sesame seeds for a bit of crunch. Serve with rice, noodles, or on its own for a satisfying meal!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
Make it Gluten-Free: Swap out regular soy sauce for a gluten-free version to make this dish suitable for gluten-sensitive eaters.
Low-Sugar Option: Use a sugar substitute like coconut sugar for a lower glycemic alternative.