This Chicken Teriyaki Sheet Pan Dinner couldn't be any easier. Slice up some chicken breasts or thighs (whatever you've got!), toss it in glistening homemade teriyaki sauce, and throw it on the largest sheet pan you've got along with a variety of fresh stir fry veggies. Or use two sheet pans. Though, I like to play the game of how packed can I make this sheet pan. Who cares about the repercussions.
Serve with some jasmine rice, or eat all by itself for a low carb dinner ready in under an hour.
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Tips for Making the Best Chicken Teriyaki Sheet Pan:
- Make your own teriyaki sauce. Seriously, this is a make or break situation. Store-bought sauce just doesn't compare to homemade. Of course, if you're in a pinch you can substitute for your favorite brand.
- Technically, you should space out the ingredients on the sheet pan if you want some browning—not steaming. Use two sheet pans if you can, or be a kook like me and pile it all on one pan. The sky's the limit. 😉
- Cut the veggies roughly the same size so that everything cooks evenly. This is especially important with harder veggies like carrots.
Ingredients for Chicken Teriyaki Sheet Pan Dinner:
For the Sheet Pan:
- Boneless, skinless chicken breasts, or thighs.
- Carrots
- Broccoli
- Red bell pepper
- Sugar snap peas
- Onion
- Salt and pepper to taste (a light coating)
- Neutral cooking oil, such as canola, avocado, or refined coconut
- Sesame seeds for serving, optional
- Jasmine rice for serving, optional
For the Homemade Gluten Free Teriyaki Sauce:
- Gluten free soy sauce or tamari. I use the brand San-J.
- Light brown sugar
- Honey. This is what makes the sauce so glossy.
- Rice vinegar
- Sesame oil
- Minced garlic
- Ground ginger
- Cornstarch slurry to thicken the sauce

Chicken Teriyaki Sheet Pan Dinner Recipe:

For the Gluten Free Teriyaki Sauce:
- Add all of the ingredients, including the cornstarch slurry, to a medium saucepan. Whisk until well-combined.
- Heat over medium, whisking every so often, until it comes to a steady simmer. Reduce the heat to low and simmer with the lid on for five minutes, or until thickened enough to coat the back of a spoon.
- Remove from heat and set aside to cool.

For the Sheet Pan:
- Preheat the oven to 400 F. Prepare a large sheet pan or two medium-sized sheet pans by lining with parchment paper. Set aside.
- Slice the chicken breasts into long strips and place in a large bowl. Season with salt and pepper, then add in one cup of the cooled teriyaki sauce. Use a pair of tongs to toss to evenly coat.
- Place the teriyaki chicken strips flat onto the prepared sheet pan.
- Thinly slice the carrots; chop the broccoli into florets; and chop the bell pepper and onion into chunks. Add the veggies to another bowl (or the same one as previous) and toss with the neutral oil and salt and pepper until coated.

- Arrange the seasoned veggies around the chicken strips on the sheet pan, spreading into an even layer.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and the veggies are tender.
- Top with remaining teriyaki sauce, and (optional) top with sesame seeds and serve with rice.
- Enjoy!

Equipment
You only need basic tools to make this Chicken Teriyaki Sheet Pan Dinner. I recommend:
- A whisk is helpful in this recipe.
- A large sheet pan.
- Parchment paper makes cleanup a breeze.
- Meal prep containers, if prepping for lunch or dinner.
How to Store Chicken Teriyaki:
This Chicken Teriyaki sheet pan dinner needs to be stored in an airtight container in the refrigerator and is best enjoyed within three days. This is a great recipe to meal prep because you can store everything in the same container.
You can store the teriyaki sauce in a mason jar in the refrigerator for up to two to three weeks. Remember: The fresher your ingredients at the start, the longer it will last.
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Chicken Teriyaki Sheet Pan Dinner | Gluten Free Teriyaki Sauce
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Ingredients
For the Sheet Pan:
- 4 boneless, skinless chicken breasts sliced into strips
- 1 red bell pepper chopped into bite-sized chunks
- 2 carrots peeled and sliced thinly into matchsticks
- 1 head broccoli chopped into florets
- 8-16 oz. sugar snap peas
- 1 yellow onion chopped into bite-sized chunks
- 2 tablespoon neutral cooking oil such as avocado, vegetable, or refined coconut
- salt and pepper to taste light coating
- sesame seeds for topping optional
- jasmine rice for serving optional
For the Gluten Free Teriyaki Sauce:
- ½ cup gluten-free soy sauce or tamari I use San-J
- ¼ cup light brown sugar
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- cornstarch slurry (¼ cup cold water + 3 teaspoons organic cornstarch)
Instructions
For the Gluten Free Teriyaki Sauce:
- Add all of the ingredients, including the cornstarch slurry, to a medium saucepan. Whisk until well-combined.
- Heat over medium, whisking every so often, until it comes to a steady simmer. Reduce the heat to low and simmer with the lid on for five minutes, or until thickened enough to coat the back of a spoon.
- Remove from heat and set aside to cool.
For the Sheet Pan:
- Preheat the oven to 400 F. Prepare a large sheet pan or two medium-sized sheet pans by lining with parchment paper. Set aside.
- Slice the chicken breasts into long strips and place in a large bowl. Season with salt and pepper, then add in one cup of the cooled teriyaki sauce. Use a pair of tongs to toss to evenly coat.
- Place the teriyaki chicken strips flat onto the prepared sheet pan.
- Thinly slice the carrots; chop the broccoli into florets; and chop the bell pepper and onion into chunks. Add the veggies to another bowl (or the same one as previous) and toss with the neutral oil and salt and pepper until coated.
- Arrange the seasoned veggies around the chicken strips on the sheet pan, spreading into an even layer.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and the veggies are tender. Top with remaining teriyaki sauce, and (optional) top with sesame seeds and serve with rice.
- Enjoy!
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