With tender chunks of chicken breast, roasted broccoli and a homemade sauce, this sheet pan teriyaki chicken and broccoli recipe is an excellent meal any day of the week. Made with all simple ingredients and easy prep, it’s ideal for a weeknight meal, meal planning for the week, or anytime you don’t feel like ordering out.
You’ll know exactly what’s going into this awesome and simple meal, without any hidden ingredients. You can even easily customize the recipe for your own taste too. Add in some onions, peppers, peapods, whatever you like!
What is Teriyaki Chicken and Broccoli?
Teriyaki is a type of sauce that originated in Japanese cuisine. Traditional teriyaki combines soy sauce, sake (or its sweeter variant, mirin), sugar, and sometimes ginger. These ingredients are mixed and cooked slowly until a shiny, thick glaze is formed
The Western or American adaptation of teriyaki sauce tends to be a little more syrup-like and is typically sweeter. Extra ingredients like garlic or sesame seeds might be included for added flavor.
For this recipe, we’ll make a simple teriyaki sauce in a saucepan, which is then added to fresh boneless, skinless chicken breast and fresh broccoli. It all then cooks on a sheet pan (cookie sheet) in the oven for about 20 minutes.
Equipment and Ingredients
- Sheet pan or baking sheet (sometimes called a cookie sheet) of 18″ x 13″ in size.
- Saucepan (1-3qt size)
- Large bowl
The ingredients include 1.5lbs of boneless, skinless chicken breast cut into bite-sized chunks. If the chicken breasts are large, give them a few whacks with a meat mallet to bring them to a more uniform thickness. This helps tenderize them as well. Then we’ll need approximately 4 cups of broccoli florets. If we go by weight, it will be about 1lb. No need to be exact with either of these measurements.
Our homemade teriyaki sauce will consist of soy sauce, honey, vegetable oil, sesame oil, rice vinegar, minced garlic, cornstarch and water. The sesame oil provides that smell and taste we so often associate with Asian cuisine. The rice vinegar provides acidity and adds a tanginess to the sauce, which also helps balance out the sweetness provided by the honey. The cornstarch will help everything thicken up nicely with a couple of minutes over medium heat in the saucepan.
We’ll start by heating the oven to 400°(F) and lining the sheet pan with parchment paper or foil to help with cleanup. Then, using a small saucepan, add the soy sauce, water, both oils, honey, garlic and cornstarch and whisk over medium heat for about 5 minutes. The sauce will start to thicken and then we can turn off the flame.
In a large bowl, add the broccoli, chicken, and half of our teriyaki sauce and mix to get the chicken and broccoli well coated. Now spread it all out on the sheet pan. Keep the other half of the sauce aside for when we’re done cooking.
Place the loaded up sheet pan in the oven on the middle rack and bake for 20 minutes. I don’t even bother turning or tossing the food while cooking. You can if you want, but I find it’s not really necessary.
After 20 minutes, test a piece of the chicken with an instant-read thermometer and make sure it’s at least 165°F. When done, let it cool for a minute, then transfer to a serving dish and top with remaining teriyaki sauce.
Naturally, a dish such as this serves excellent over white rice. I love to cook rice in my Instant Pot. But, if you’re looking for a shortcut with the rice, I like to buy the packages that only need to be cooked in the microwave for a couple of minutes. They can be a real time saver. Either way, rice makes a great partner for this recipe.
For garnishment, you can’t beat sesame seeds and scallions or green onions. The sesame seeds really add that Asian cuisine essence, while the scallions provide that extra little vibrance and green crunch.
Make it your own!
As mentioned earlier, there’s lots of room for adding some of your favorite ingredients. Here’s a few ideas…
- Other Vegetables: You can add a variety of other vegetables to this dish. Some good options include bell peppers, peapods, snap peas, carrots, baby corn or mushrooms.
- Pineapple: The natural sweetness of pineapple can complement the savory teriyaki sauce and chicken quite well, creating a nice balance of flavors. You can use canned pineapple chunks, or fresh if available.
- Nuts: Cashews or almond slivers are awesome in this dish! I’m a big fan of cashews in this dish.
- Spices and Herbs: To add some heat, try red pepper flakes or a dash of sriracha. Freshly grated ginger can also enhance the flavor.
Substitutions and Base Options
Want to make this recipe gluten-free? Just replace the soy sauce with tamari or coconut aminos. If you eat a gluten-free diet, you’ll be familiar with both ingredients.
Try brown rice! I’m a huge fan of brown rice. I just love that extra earthiness and flavor. You can make brown rice in your Instant Pot with this easy recipe.
Other options for a base for serving include…
- Cauliflower Rice: for a nice, low-carb, grain-free option.
- Noodles: Udon, soba, or rice noodles would be delicious. For a gluten-free option, consider using rice noodles or even spiralized vegetables like zucchini noodles.
- Quinoa: This grain is a good source of protein and fiber, and it has a mild nutty flavor that goes well with teriyaki sauce.
- Salad Greens: For a lighter, summery meal, serve the teriyaki chicken and broccoli over a bed of fresh salad greens.
Storage and Reheating
This is a great dish to make ahead of time for your meal planning or meal prep for the week. Simply store the cooked dish in airtight containers for up to 4 days. You can also freeze it for up to 3 months.
To reheat, the microwave is the perfect appliance. I usually add a couple of teaspoons of water, along with the food to a microwave-safe container. This helps to retain any moisture that’s lost. Heat in 1-minute increments and stir until heated through. Usually just a couple of minutes.Print