Use just one pot and one pan to make a delicious teriyaki chicken bake meal that’s packed with veggies and quick and easy for those busy nights.Jump to Recipe
Don’t you just love the recipes that only take one or two pans, and not much active time? I know I do! They make dinner quick and easy and clean up even easier as well. Those crazy weeknights that we all tend to have call for just this type of meal: Teriyaki Chicken Bake.
I decided to try something out that would use just one pot and one baking sheet. I love teriyaki flavoring, especially when it’s homemade. A homemade sauce tastes so much better than any you can buy from the store. And it’s so simple to make.
Another goal for this year has been to try to eat more healthy and to make sure we eat more vegetables every day. So I figured out ways to work some broccoli, green beans, and bell peppers into this as well.
And, of course, since I was making this with some rice, it gave me yet another excuse to break out one of my favorite kitchen gadgets, my rice steamer. It makes the rice perfectly and takes about the same amount of time as the chicken did, so it was all ready at the same time.
If you enjoy teriyaki flavor as much as I do, you should also check out my recipe for Teriyaki Chicken Noodle Bowl, inspired by one of my favorite restaurants (Bentos) that we used to go to often when we lived in Orlando a few years ago.
Step by Step
Once I had the rice in the steamer, I started on the sauce. It’s a super simple sauce and only takes a few minutes to make. In a small saucepan, combine the soy sauce, water and cornstarch, minced garlic, and honey. Keep it over medium heat until it starts to bubble and thicken, then remove from the heat.
On a baking sheet, place the chicken in the middle, and surround it with whatever vegetables you want for your meal. We used some broccoli, green beans, and leftover bell pepper from making the Southwestern Salad.
Then sprinkle it with a bit of salt and pepper.
Cover the chicken and all of the vegetables with the teriyaki sauce and bake for about 30 minutes, or until the chicken is cooked through.
After it’s done baking, slice the chicken and serve it warm over the rice.
Add your vegetables to the bowl, and you can garnish with green onion or sesame seeds. I also like to add just a bit more soy sauce to the top, so the rice isn’t too dry.
Originally Published On: January 10, 2018
Last Updated On: January 29, 2020
Teriyaki Chicken Bake
- 3/4 cup soy sauce
- 4 tbsp honey
- 1 tbsp garlic (minced)
- 3 tbsp water
- 1 tbsp cornstarch
- 1 lb chicken breast (boneless, skinless)
- 2 cups vegetables (bell pepper, broccoli, green beans, etc.)
- salt and pepper (to taste)
- 2 cups brown rice (cooked)
- Preheat the oven to 400F
- In a medium saucepan, whisk together the soy sauce, honey, and garlic
- In a small bowl, mix the water and cornstarch, then add to the soy sauce
- Cook over medium heat, stirring frequently, until the sauce starts to bubble and thicken, then remove from the heat
- Slice and chop the vegetables
- On a parchment paper-lined baking sheet put a small amount of sauce in the middle and lay the chicken breast on top (to keep it from sticking)
- Surround the chicken with your vegetables of choice
- Season the chicken and vegetables with salt and pepper
- Drizzle the remaining teriyaki sauce on the chicken and vegetables
- Bake for about 30 minutes, or until the chicken is cooked through
- Slice cooked chicken and serve warm, with vegetables, over cooked rice