Sheet Pan Orange Teriyaki Chicken and Vegetables is a quick and simple savory main dish with a dash of sweet from the orange teriyaki sauce!
Sheet pan dinners are some of my favorite recipes because they’re easy to make and easy to clean up! This Sheet Pan Orange Teriyaki Chicken and Vegetables is a great sheet pan meal with a delicious flavor from the homemade sauce! Try my Teriyaki Chicken Stir Fry for a traditional stovetop recipe.
SHEET PAN ORANGE TERIYAKI CHICKEN & VEGETABLES
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This easy teriyaki chicken recipe is a staple in our house! The juicy chicken thigh bites surrounded by tender-crisp veggies are both covered in tangy orange teriyaki sauce are a unique and delicious take on traditional teriyaki sauce.
A lot of these are pantry staples in my house. That means this meal is always a quick dinner to throw together last minute. #dinnerwin It’s also packed with vegetables and full of delicious orange teriyaki flavor my family loves!
Teriyaki Chicken Ingredients
- Chicken thighs
- Broccoli florets – fresh or frozen!
- Yellow and red bell peppers
- Red onion
- Sesame seeds
Homemade Teriyaki Sauce
- Arrowroot powder
- Minced garlic
- Minced ginger
- Fresh orange juice
Ingredient Substitution Options
You can swap the chicken thighs for chicken breasts. We prefer chicken thigh in this recipe, but sometimes you need to get through the meat in your freezer.
The tamari can be changed out for soy sauce or coconut aminos.
If you don’t have any arrowroot powder on hand, use cornstarch instead.
This baked teriyaki chicken is just one (small) pot and one baking sheet! I love a great recipe with minimal dishes for easy cleanup.
How to Make Teriyaki Chicken
- Start by mixing your arrowroot powder and water together in a small bowl and set it aside. This will be the beginning of your sauce!
- Next, combine the other orange teriyaki sauce ingredients in a small saucepan over medium heat. Bring it to a simmer before adding the arrowroot and water mixture.
- Then, keep cooking the sauce, stirring it constantly, until the sauce has thickened enough to coat the back of a spoon. Once thickened, turn off the heat and let the sauce cool to thicken further.
- Preheat your oven to 400 degrees F. Lightly grease a large baking sheet with cooking oil or spray.
- While your oven preheats, combine the chicken and about a quarter of your orange teriyaki sauce in a large bowl. Give the chicken a toss to coat it in the sauce. Let the chicken sit in the sauce so it can marinate before cooking.
- Then, spread the vegetables across the baking sheet in a single layer. Use some tongs or your hands to toss them with about half of the remaining teriyaki sauce.
- Once the oven is ready to go, add the chicken to your baking sheet. Pour any excess sauce left in the mixing bowl over the chicken. Then spread all the ingredients into a single layer so they cook evenly.
- Bake for about 20 minutes, tossing everything halfway through. Use a meat thermometer to make sure the chicken is done!
- Cook the chicken until it reaches 165 degrees F inside. Then it’s done! Garnish with sesame seeds and serve with the remaining teriyaki sauce in case anyone wants a little more. (They’re going to!)
If you want to spend less time cleaning, line your baking sheet with foil before adding the veggies and sauce.
What is Teriyaki Chicken
I know it’s delicious, but what IS teriyaki chicken, anyway?
Traditionally, teriyaki is a Japanese cooking technique where a dish is broiled or grilled with a soy sauce, mirin, and sugar glaze. While Japan tends to focus on teriyaki fish, we in America often serve teriyaki chicken, beef, pork, or lamb dishes. Though shrimp is a very popular teriyaki option in restaurants.
Teriyaki is known for its sweet taste as this sauce usually includes some sugar. I use honey in this recipe instead, but it also can be spiced up if you want a kick!
What to Serve with Teriyaki Chicken
Asian-inspired dishes are some of my favs. I could make a whole weekly meal prep around them!
These Crispy Spring Rolls are the perfect appetizer for this easy teriyaki chicken for a family meal or a dinner party! These can be rolled up ahead of time and fried right before serving.
Looking for an appetizer with less oil? Try these Pot Stickers that you can steam in a bamboo basket or sauté in a skillet!
Lo Mein is my favorite Chinese dish. You can serve it up as a side dish for a great Asian-at-home night!
If you want something a little more fun than steamed white rice, fried rice is a great option!
Skip take out and make these other delicious Asian inspired recipes at home!
- Mongolian Chicken
- Chicken Lettuce Wraps
- One-Pot Pad Thai
- Lo Mein
- Roasted Miso Chicken
- More main dish recipes…
Tools used to make this Sheet Pan Orange Teriyaki Chicken and Vegetables recipe
Mixing bowls: I love these mixing bowls because they’ve got a strong bottom to stay put when I’m whisking. They can also be stored inside each other for great space-saving!
Saucepan: Every kitchen needs a solid saucepan. This small saucepan is perfect for making rice or whipping up a homemade sauce.
Baking sheet: This baking sheet is great for sheet pan dinners! It’s big enough for a full family meal and has ergonomic handles for getting it in and out of the oven.
- 1.5 pounds chicken thighs cut into 1-inch pieces
- 2 large carrots sliced ¼-inch thick diagonally
- 4 cups broccoli florets (1 medium head of broccoli)
- 1 yellow bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 1 small red onion peeled and sliced
- Sesame seeds for garnish, optional
Orange Teriyaki Sauce
- Mix arrowroot powder and water together in a small bowl. Set aside.
- Combine the garlic, ginger, honey, tamari, and orange juice in a small saucepan over medium heat. Bring to a simmer and then add arrowroot mixture.
- Cook the sauce, stirring constantly until it has thickened enough to coat the back of a spoon, about 2 to 3 minutes. Turn off heat and let cool.
Chicken and Vegetables
- Preheat oven to 400 degrees F and lightly grease a large baking sheet with cooking spray or oil.
- Combine the chicken and 1/4 of the cooled orange teriyaki sauce in a large bowl. Toss to coat and let marinate while the oven preheats.
- Place vegetables on the baking sheet and toss with 1/2 of the remaining orange teriyaki sauce.
- Once the oven is preheated, add the chicken along with any sauce in the marinade bowl onto the baking sheet. Make sure to spread everything into a single layer.
- Bake for 18 to 20 minutes, tossing halfway through. When dinner is ready the chicken will be cooked through with an internal temperature of 165 degrees F.
- Remove from oven and serve with remaining sauce. Garnish with sesame seeds. Serve warm with cooked rice and enjoy!