Teriyaki Chicken Sheet Pan
One pan full of fresh ingredients for quite a tasty and easy dinner!
The Facts
Sheet pan dinners are the epitome of easy. Combine lots of ingredients together, stick in the oven and you are ready to go. We wanted to explore a recipe in this genre with a touch of from-scratch mentality for the flavor in it. We settled on this Teriyaki Chicken Sheet Pan as a way to combine analysis without making a recipe that is intended to be simple inadvertently complicated.
The recipe really comes down to the teriyaki sauce/marinade. The only core difference we found was in the consistency. Thick sauce, though, wasn’t the right consistency to bake in the oven, it loses its sauciness. Keeping it only as liquid it wouldn’t serve well as a sauce to garnish with afterwards though. To handle this, we created a homemade teriyaki that could be split for both oven and garnish uses. By simply adding cornstarch before it cools but while the chicken is baking, we were able to keep the time constraint low but make sure rich teriyaki flavor was present in all bites.
For the ingredients getting baked, we settled on the ingredients we did by considering bake times. None of the included veggies require extensive times to be done, meaning as soon as the chicken was ready it could come out. It is, for instance, harder to sheet pan cook chicken and potatoes because potatoes tend to cook slower than diced chicken. Everything in our sheet pan cooks well (except maybe pineapple) in the chicken’s time frame. The pineapple still works, however, because the released juice complements the teriyaki marinade.
If you are looking for something hands off to put on rice, consider giving this sheet pan a try!
Teriyaki Chicken Sheet Pan
Ingredients
- 1 pound Chicken Breast - diced
- 1 medium Zucchini - diced
- 1 fresh Pineapple - diced
- 1 Red Bell Pepper - diced
- 1 Yellow Onion - diced
For the marinade/sauce:
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1 1/2 tsps Fresh Ginger - minced
- 1 tsp Garlic - minced
- 1 tbsp Honey
- 1 tsp Sesame Oil
- 3 tbsps Sherry
- 1/4 cup Water mixed with 3 tbsps Corn Starch
For garnish:
- 1/2 bunch Cilantro - chopped
- 1/2 cup Salted Peanuts
- Sliced Green Onions
Instructions
- Preheat oven to 350 degrees
- Combine and stir all ingredients for the marinade in a medium saucepan over medium heat except for the corn starch slurry.
- While the marinade is coming to a boil combine the diced chicken, zucchini, pineapple, bell pepper and onion in a large bowl.
- Once the marinade has to come to a boil and is well combined pour half over the bowl of chicken and veggies to coat them.
- Put the coated veggies on a sheet pan and put in the oven for 20 minutes until the chicken bites register above 165 degrees. Watch carefully as not to overcook the chicken.
- Once chicken is in oven bring the remaining marinade back to simmer and stir in corn starch slurry. Once thickened remove from heat.
- Once chicken is fully cooked remove from oven and garnish with cilantro, peanuts and green onions as well as additional thickened teriyaki sauce.