Never order Teriyaki chicken from a restaurant again

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How much rice do you have taking up valuable real estate in your pantry? It can be hard to pass up a good deal at the store on something that seems to last forever, and there are so many kinds of rice, it can be easy to amass an impressive arsenal of it. Have you tried forbidden rice, aka black rice? What about red rice? Well, it wouldn’t make sense to buy more until you use up some of what you have, would it?
Here’s a simple weeknight recipe that can help. This sheet-pan teriyaki chicken is quick and easy to make, full of vegetables, and goes perfectly with any kind of rice you may have. Plus, it makes an amazing meal prep for the week, saving you time and money on lunches or dinners. Prepare to free up some space in your cupboards!
Cooktop Cove
Sheet pan Teriyaki chicken
15 minutes
25 minutes
40 minutes
1/3 cup low-sodium soy sauce
2 tablespoons mirin
1 ½ tablespoons rice wine vinegar
4 tablespoons honey
1 tablespoon sesame oil
2 tablespoons water
3 cloves garlic, pressed
1 piece of fresh ginger, peeled and grated
3 boneless, skinless chicken breasts, patted dry
Salt and pepper to taste
2 heads broccoli, cut into florets
2 medium carrots, sliced
½ cup edamame beans
½ cup snow peas
In a medium saucepan over a medium heat, whisk to combine the soy sauce, mirin, rice wine vinegar, honey and sesame oil. Bring to a simmer, and add the garlic and ginger. Reduce the heat to medium-low, and stir until the sauce begins to thicken, about 3-4 minutes. Remove from the heat.
Preheat the oven to 400 F.
Line a baking sheet with parchment paper.
Season the chicken breasts on both sides with salt and pepper, and place them on the baking sheet. Top with 2-3 spoonfuls of the teriyaki glaze, and bake for about 10 minutes.
Remove the baking sheet from the oven. Arrange the broccoli and carrots in an even layer around the chicken, and top with the remaining glaze. Bake for 7-10 minutes, then add the edamame beans and snow peas. Toss the vegetables in the sauce, and return to the oven for 3-5 more minutes, or until the vegetables are crisp, and the chicken is cooked all the way through.
Remove the baking sheet from the oven, and slice the chicken into strips. Allow to cook slightly before serving.
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