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Simple Teriyaki Chicken Sheet Pan Meal

Prep Time5 minutes
Active Time25 minutes
Author: Stephanie

Materials

Gluten Free Teriyaki Sauce

  • 1/2 cup Soy Sauce Make sure it is gluten free if needed. I use coconut aminos in place of soy sauce.
  • 2 cups Water
  • 1 tsp Ground Ginger
  • 1/2 tsp Garlic Powder
  • 10 TBSP Brown Sugar
  • 4 TBSP Cornstarch
  • 1/2 cup Cold Water

Sheet Pan Meal

  • 2 Boneless Skinless Chicken Breast Cut into 1" pieces.
  • 3 Carrots chopped into pieces
  • 1 cup Broccoli Florets
  • Olive Oil to Taste
  • Garlic Salt to Taste
  • Pepper to taste

Instructions

Making The Teriyaki Sauce

  • Add all ingredients into a saucepan over medium heat on the stove, except the 4 TBSP cornstarch and 1/2 cup cold water.
  • Mix the cornstarch and cold water in a separate bowl until combined and add to the saucepan.
  • Whisk for a few minutes until your teriyaki sauce thickens to your liking.

Sheet Pan Meal

  • Cut your chicken breasts into bite size pieces (about 1").
  • Pour 1 1/2 cups of teriyaki sauce over your chicken pieces and mix to combine. Set aside.
  • In a separate bowl, combine your vegetables. Drizzle with olive oil. Then sprinkle garlic salt and pepper to taste.
  • Cover a baking sheet with foil and spray with non-stick spray. I use olive oil in a spritzer.
  • Pour your chicken with teriyaki sauce on the pan first and spread out so it is in a single layer.
  • Next, pour on the vegetables and spread out so that the chicken and the vegetables are all in a single layer.
  • Cook in a 400° oven for 25 minutes or until your chicken pieces are cooked through and your vegetables are tender.
  • Pour the chicken and vegetables over a bed of cooked white or brown rice. Add additional teriyaki sauce to individual bowls as needed.

Notes

*The above teriyaki sauce is only gluten free if you use a gluten free soy sauce such as the brand La Choy. Make sure to always check the labels of the soy sauce you are using because not all are gluten free.
*The teriyaki sauce above makes 3 cups. You will use 1 1/2 cups for the chicken pieces. The remaining 1 1/2 cups is to use before eating, if you want more over your teriyaki chicken bowls. If you don't want additional teriyaki sauce, half the sauce recipe.