Sheet Pan Chicken Teriyaki And Vegetables Recipes

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
• Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
• Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
• Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
• Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

SHEET PAN CHICKEN TERIYAKI AND VEGGIES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
• Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
• Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
• Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
• Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).
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SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
• Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Cover a baking sheet with foil and spray with nonstick cooking spray.
• Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
• In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
• Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
• Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
• Garnish with sesame seeds before serving, if desired.

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• Whisk ½ cup of the water with soy sauce, brown sugar, honey, ground ginger, garlic powder and rice vinegar in a small saucepan over medium heat. Bring to a simmer.
• Stir cornstarch with remaining ¼ cup water in a small bowl until no lumps remain. Stir into soy sauce mixture and cook until thickened, about 1 minute. Remove from heat. Set aside ½ cup of the sauce to cool. Store remaining sauce in an airtight container in refrigerator for up to 2 weeks.
• Preheat oven to 425F and line a baking sheet with parchment paper. Set aside.
• Toss chicken with 3 tablespoons of the sauce in a large bowl. Place on one side of the prepared baking sheet. Pour any remaining sauce from bowl over chicken. Place pan in oven and bake for 10 minutes.
• In the same bowl, toss carrots, peppers, zucchini and broccoli with oil and 3 tablespoons of the sauce. Remove pan from oven and spread vegetables on empty side of the baking sheet. Place back in oven and bake until vegetables are tender crisp and chicken is cooked through, 20 - 25 minutes.
• Serve chicken and vegetables alongside rice. Drizzle with remaining 2 tablespoons of sauce and sprinkle with green onion and sesame seeds.

EASY TERIYAKI CHICKEN SHEET PAN DINNER

Steps:

• Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to oil mixture in large bowl; turn to coat. Place chicken in pan. Roast 15 minutes.
• Add carrots and edamame to oil mixture in medium bowl; toss to coat. Add vegetable mixture to pan. Roast 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are hot.
• Drizzle with sauce (from box). Top with green onions, cilantro leaves and sesame seed.