Homemade teriyaki chicken on a sheet pan is one of those meals that makes you wonder why you ever reached for a takeout menu. Chicken thighs roasted in a sticky soy-honey-ginger glaze with broccoli florets that get tender in the middle and slightly charred on the tips. It comes together in about thirty minutes, most of which is hands-off oven time, and it is better than anything you would get in a styrofoam container.
The trick that makes the teriyaki sauce work is splitting it in half. You toss the chicken in one portion before roasting, then brush the reserved portion on near the end. This prevents the sugars from burning into a blackened mess and instead gives you that glossy, lacquered finish you see at good teriyaki spots. This version is also noticeably less sweet than bottled teriyaki sauce, which lets the ginger and garlic actually come through. Pile it over steamed rice, scatter sesame seeds and sliced green onions on top, and you have a dinner that the whole household will request on repeat. We keep the ingredients stocked just for this.
Make the Teriyaki Sauce
Whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until smooth. The cornstarch thickens the sauce and helps it cling to the chicken. Taste it. It should be sweet, salty, tangy, and slightly savory. Divide the sauce in half. You’ll use half now and half near the end of cooking.
Toss the Chicken in Half the Sauce
Cut the chicken thighs into one-and-a-half-inch pieces. Toss them with half the teriyaki sauce until evenly coated. Toss the broccoli florets separately with olive oil, salt, and pepper. Spread the chicken and broccoli on the sheet pan in a single layer, keeping them slightly separated. Roast at 425°F for twenty minutes.
Finish with the Remaining Sauce
Remove the pan from the oven. Brush the remaining teriyaki sauce over the chicken. Return to the oven and roast for five to eight more minutes until the chicken is cooked through and the sauce is sticky and caramelized. Garnish with toasted sesame seeds and sliced green onions. Serve over steamed rice.
Print
Sheet Pan Teriyaki Chicken and Broccoli
- Total Time: 35 minutes
- Yield: 4 servings
Description
Teriyaki chicken is one of those things that is almost always better homemade, especially when you roast it on a sheet pan with broccoli. The teriyaki glaze caramelizes in the oven, giving the chicken a sticky-sweet coating with charred edges, and the broccoli gets tender with slightly crispy tips. This is a takeout-level dinner made at home in thirty minutes.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 lb broccoli florets
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Toasted sesame seeds for garnish
- 2 green onions, sliced
- Steamed rice for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- Whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
- Toss the chicken pieces with half the teriyaki sauce. Toss the broccoli with olive oil, salt, and pepper.
- Spread the chicken and broccoli on the baking sheet in a single layer, keeping them slightly separated.
- Roast 20 minutes, then remove the pan and brush the remaining teriyaki sauce over the chicken.
- Return to the oven and roast 5 to 8 more minutes until the chicken is cooked through and the sauce is sticky and caramelized.
- Garnish with sesame seeds and green onions. Serve over steamed rice.
Notes
- Reserving half the sauce to brush on near the end prevents it from burning and gives the chicken a thick, glossy coat.
- Cut the broccoli into similar-sized florets so they cook evenly — small pieces will burn before large ones are done.
- This teriyaki sauce is significantly less sweet than bottled versions, which tend to taste like liquid candy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 16
- Sodium: 780
- Fat: 12
- Carbohydrates: 28
- Fiber: 4
- Protein: 38
- Cholesterol: 130
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but breasts dry out more easily. If you use breasts, cut them into smaller pieces so they cook faster and don’t have time to dry out.
Can I make the sauce ahead?
Yes. The sauce keeps in the fridge for up to a week. Make a double batch and use it for stir-fries, grilled chicken, or salmon.
What if the sauce is too thick or too thin?
If it’s too thick, add a tablespoon of water. If it’s too thin, mix a little more cornstarch with water and whisk it in. Simmer for a minute until it thickens.
