Sheet Pan Teriyaki Chicken Broccoli (Print Version)

Tender chicken and crisp broccoli glazed in teriyaki, roasted and served over hearty brown rice.

# What You'll Need:

→ Chicken & Broccoli

01 - 4 boneless, skinless chicken breasts (1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

→ For Serving

14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to create a slurry. Whisk slurry into the saucepan and simmer for 2 to 3 minutes until sauce thickens. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to coat evenly. Reserve the remaining sauce for serving.
06 - Roast in the oven for 20 to 25 minutes, stirring once halfway through, until chicken is cooked through and broccoli is tender with slight crispness.
07 - Serve chicken and broccoli over cooked brown rice. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.

# Additional Tips::

01 -
  • One pan means one thing to wash, and honestly that alone makes weeknight cooking feel less like a chore.
  • The homemade teriyaki sauce tastes so much brighter than anything bottled, and you control exactly how sweet or savory it gets.
  • It comes together in 45 minutes flat, which means you can go from deciding what's for dinner to actually eating it before your hunger becomes a genuine problem.
02 -
  • If you forget to reserve sauce before roasting, you can always make a quick drizzle with a tablespoon of soy sauce mixed with a touch of honey—but honestly, setting some aside takes five seconds and makes a real difference.
  • The cornstarch slurry is non-negotiable if you want actual sauce rather than watery seasoning; I learned this the hard way by assuming I could skip it, and the result was disappointing.
03 -
  • Don't skip the halfway stir—it ensures even cooking and prevents anything from sticking or browning unevenly.
  • If your sauce seems too thin, you didn't give the cornstarch slurry enough time to activate; just simmer it longer and it'll catch up.
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