Teriyaki Chicken And Vegetables Recipes

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SHEET PAN CHICKEN TERIYAKI AND VEGETABLES



Sheet Pan Chicken Teriyaki and Vegetables image

A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.

Provided by Kelly Senyei

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

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 CHICKEN TERIYAKI AND VEGGIES



Sheet Pan Chicken Teriyaki and Veggies image

Make meal time a breeze with this quick, easy and minimal mess recipe for Sheet Pan Chicken Teriyaki and Veggies.

Provided by Kelly Senyei

Time 40m

Number Of Ingredients 9

4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots, peeled
1 head broccoli
1 1/2 cups sugar snap peas
1 1/2 Tablespoons olive oil
1/2 cup homemade or store-bought teriyaki sauce
Sesame seeds, for serving
Rice or noodles, for serving (optional)

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).
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 296 kcal, Carbohydrate 23 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1584 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES



Sheet Pan Teriyaki Chicken and Vegetables image

Sheet Pan Teriyaki Chicken is an easy one pan meal made with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.

Provided by Kelly Kwok

Time 40m

Number Of Ingredients 15

1 cup low sodium soy sauce
4-5 tablespoons honey (depending on how sweet you like it)
3 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves (minced)
3/4 teaspoon grated ginger
1 tablespoon cornstarch
1/4 cup water
Salt and black pepper (to taste)
3 boneless skinless chicken breasts (cut in half lengthwise (about 1 1/2 pounds))
3 cups broccoli florets (about 2 bunches)
1 cup sliced carrots
Additional vegetables (optional)
1/4 cup edamame beans (1/4 cup pineapple chunks)
Green onions and sesame seeds for garnish

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.

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

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