This simple sheet pan Teriyaki Chicken and Vegetables is so good and way healthier than take out! Serve as is or over rice. Gluten free.
Ever since I shared these Teriyaki Chicken Wings over at Mommypotamus, I’ve wanted to create a rice bowl version of the recipe.
Two years later, I’ve finally gotten around to doing it…and it was worth the wait.
Simple Sheet Pan Teriyaki Chicken and Vegetables
The original teriyaki wings were an instant hit, but this sheet pan version turns it into a full dinner by adding a slew of veggies and serving it over rice (or rice noodles). I also added some pickled ginger for an extra kick.
If you get the rice cooking while the chicken and veggies are in the oven, you should be ready to serve in under an hour.
And you’ll love that this recipes is not only simple, but versatile too. You could make it with just about any protein – salmon and shrimp both sound like great options to me. You can serve it with or without the rice, or put it over noodles or cauliflower rice. And, of course, choose whatever veggies you like – snow peas, green bell peppers, whatever you have on hand!
And, even better, this simple, homemade teriyaki chicken and vegetable recipe is made from fresh, whole foods – way healthier than take out – no MSG, no syrupy sauces made from who-knows-what, and no feed lot chickens, and gluten free!
This sheet pan dinner is so simple and healthier take out!
- 1.5 lbs chicken breasts, skin removed and cut into strips (use pasture raised chicken if possible)
- 2 small bok choi, sliced lengthwise into quarters
- 1 head of broccoli, florets only
- 1 red bell pepper, sliced
- 3 medium carrots, peeled and sliced 1/4" thick on the diagonal
- house seasoning to taste
- 1 Tbsp, divided pastured ghee/tallow/palm oil, melted
- 5 Tbsp pastured butter (I like Kerrygold)
- 4 large cloves garlic, minced or pressed
- 2 tsp fresh grated ginger (or ginger paste)
- 3/4 cup raw honey
- 1 cup organic Tamari soy sauce (or coconut aminos)
- 4 tsp sesame oil
- 1 tsp fish sauce
- toasted sesame seeds
- sliced green onions
Preheat oven to 425 degrees.
Melt butter in a medium sauce pan over medium heat, then add the garlic and cook for 1 minute, until fragrant, stirring often.
Whisk in remaining sauce ingredients and raise heat to a simmer. Continue to heat, stirring often, until sauce has reduced by 1/3 or so before removing from heat. The sauce will continue to thicken as it cools. Do not overcook!
Once sauce is started, use 1 tsp of the melted ghee/tallow/palm oil to grease the two baking sheets.
Season both sides of the chicken with house seasoning then place the pieces in a bowl or gallon size zipper bag and use a small ladle to add just enough of the sauce to coat the chicken (the remaining sauce will continue to reduce cook on the stove). Spread the sauce coated chicken pieces evenly across one of the baking sheets.
Place the veggies on the second sheet pan and drizzle remaining 2 tsp melted ghee/tallow/palm oil over all, then season generously with house seasoning, tossing a couple times to be sure they all get evenly coated.
Place the chicken and vegetables in the oven and roast for 20-25 minutes, turning halfway through (the veggies may only need 15-20 minutes). When you turn the chicken, brush it with a little more of the sauce - be sure you spoon some of the sauce into a separate bowl first so you don't contaminate the sauce pan with the brush you're using on the chicken.
Remove chicken and vegetables from the oven and turn the broiler on. Flip the chicken again, brush with sauce again, and place under broiler for 1-3 minutes to get that nice crisp on the surface. This step is optional, but highly recommended!
Sprinkle the chicken with sesame seeds, then serve chicken and vegetables over rice or noodles with a drizzle of sauce and a few sliced green onions.
Add some chili flakes if you like it hot!