Teriyaki Chicken and Broccoli

A quick and easy Teriyaki Chicken and Broccoli dish made on a single sheet pan, perfect for busy weeknights. Juicy chicken and crispy broccoli are coated in a delicious homemade teriyaki sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 471

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 to 2 pounds boneless skinless chicken thighs or breasts, cut into bite size pieces
4 to 6 cups broccoli florets (fresh is best, but frozen can work with tweaks)
2 tablespoons neutral oil (like avocado or vegetable), plus a little extra for the pan
to taste salt and pepper
optional: sesame seeds and sliced green onion for topping

Teriyaki Sauce

1/3 cup soy sauce (low sodium is nice)
2 to 3 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 to 2 teaspoons cornstarch mixed with 2 teaspoons water this helps it glaze

Method

Preparation

Heat the oven to 425 F.
Lightly oil the sheet pan or line it with parchment.
In a bowl, whisk soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Stir in the cornstarch slurry at the end.
Add chicken pieces to a bowl with a pinch of salt and pepper, then pour about two-thirds of the sauce over it. Toss until coated.
Spread chicken on one side of the sheet pan and broccoli on the other side. Drizzle broccoli with a little oil and a pinch of salt and pepper.
Bake for 15 minutes, then stir or flip everything. Drizzle with the remaining sauce and bake another 8 to 12 minutes until chicken reaches 165 F and broccoli is tender.
Sprinkle sesame seeds and green onion if desired before serving.

Notes

This dish is easy to customize with different proteins and vegetables. Great for meal prep and holds well in the fridge for 3 to 4 days.