Description
Sheet Pan Teriyaki Ginger Sesame Chicken and Broccoli is a bold Asian-inspired dinner of bite-sized chicken pieces and colorful vegetables tossed in a sweet, spicy, ginger-forward teriyaki marinade and roasted on a single pan until caramelized and tender.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces broccoli florets
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1½ tablespoons sesame seeds
½ cup teriyaki sauce
3 tablespoons oil (neutral or toasted sesame oil for deeper flavor)
3 tablespoons honey
1 tablespoon ground ginger
2 teaspoons garlic powder
1 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat the oven to 350°F (175°C).
2. Whisk together the teriyaki sauce, oil, honey, ground ginger, garlic powder, red pepper flakes, salt, and black pepper in a small bowl until smooth and well combined.
3. Combine the chicken pieces, broccoli florets, chopped yellow bell pepper, and chopped red bell pepper in a large bowl.
4. Pour exactly half of the marinade over the chicken and vegetables, reserving the remaining half in the small bowl. Toss until every piece is evenly and thoroughly coated.
5. Let the mixture marinate for 10 minutes at room temperature.
6. Lightly grease a large sheet pan with cooking spray and spread the chicken and vegetables into a single, even layer.
7. Bake for 20–25 minutes, stirring everything at the halfway mark (10–12 minutes), until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
8. Remove the sheet pan from the oven and drizzle the reserved marinade evenly over the chicken and vegetables.
9. Sprinkle with sesame seeds and serve immediately over steamed rice or quinoa, if desired.
Notes
Keep the oven at 350°F without adjusting higher — the teriyaki sauce and honey both contain high concentrations of sugar that burn aggressively at temperatures above 375°F, producing bitter char rather than the caramelized glaze this recipe builds.
Stir at the halfway mark every single time — the sugars in the marinade bond to the pan surface during the first half of roasting; stirring redistributes them, prevents scorching, and exposes the tops of each piece to the oven heat.
Reserve the marinade before any contact with raw chicken — the reserved half stays food-safe because it never touched raw meat and functions as a safe finishing drizzle over the fully cooked dish.
Add the sesame seeds only after the pan leaves the oven — sesame burns and turns bitter quickly under oven heat; the residual pan heat toasts them gently and keeps them crunchy.
Use a thick, restaurant-style teriyaki sauce rather than a thin, vinegar-forward variety — thicker teriyaki produces a better glaze and a more pronounced, caramelized final flavor on the chicken and vegetables.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat at 350°F for 10–12 minutes — the same moderate temperature prevents the glaze from burning during reheating |
| Freezer | Up to 2 months | Thaw overnight in the refrigerator, then reheat in a 350°F oven for 12–15 minutes until warmed through |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power — store rice separately to prevent it from absorbing all the glaze overnight |
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired