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Sheet Pan Chicken Teriyaki


  • 4 boneless, skinless chicken breasts
  • 2 heads broccoli florets
  • 2 red peppers, cut into 1/2" strips
  • 1 cup snow/snap peas
  • 1 large vidalia onion
  • 1 cup rice (white or brown), cooked according to package directions

The Sauce

  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 4 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp sriracha, or to taste
  • 4 cloves garlic, minced
  • 1 cup water
  • 2 tsp cornstarch


  • In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, sriracha and garlic.
  • Place the chicken breasts in a Ziplock bag with 1/2 cup of the sauce.  Allow to marinate while you make the rice and prep the veggies or for 24 hours.  
  • Pour the rest of the sauce into a small saucepan, add the water and bring it to a boil.  Combine the cornstarch with  a small amount of cold water and add this to the sauce.  Heat the sauce, whisking frequently until it begins to thicken - then take it off the heat.  
  • Preheat the oven to 400F.  Line 2 baking trays with parchment paper and place two chicken breasts in the middle of each pan and pour the marinade over the chicken.  Arrange the veggies around the chicken and drizzle with olive oil.  
  • Bake for 20 mins.  Toss the veggies and drizzle a few tablespoons of the sauce all over the veggies - then continue to bake for another 10 minutes.
  • Slice the chicken into strips and serve with the veggies, rice and sauce drizzled on top.