Jump to recipe
Sheet Pan Teriyaki Chicken + Veggie Stir Fry
What’s for Dinner?! We’re having this Simple version of an Asian stir-fry.
Loaded with tender-crisp veggies in a sweet-tangy homemade teriyaki sauce…everyone is HAPPY to come to the table…and Mom gets all the compliments!
One-Pan cleanup, so this is perfect for busy weeknights! I’m serving this over brown rice tonight, but quinoa would be wonderful as well! #HappyNewWeek
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large carrots, sliced diagonally as shown
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium broccoli head, broken into small florets
- 1.5 cups snow peas
- 1 Tbsp sesame seeds
- 3 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsps raw honey
- 1 Tbsp freshly grated ginger
- 2 cloves fresh garlic, minced or grated
- 1 tsp sesame oil
- 1 tsp gluten-free flour
Preheat the oven to 375 degrees f. and line a large, flat, rimmed baking sheet with parchment paper.
In a small glass bowl, whisk together all teriyaki sauce ingredients.
Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Drizzle with the Teriyaki sauce and gently toss to combine.
Place into your preheated oven and bake for 16 minutes, or until the chicken is cooked through.
Stir in broccoli and snow peas, arrange everything again in a single layer, and cook for an additional 7-8 minutes until broccoli is tender-crisp.
Garnish with sesame seeds and enjoy immediately, or place in food prep containers for later.
Stays great refrigerated for up to 3 days.