Go Back
–+ servings
Chicken Teriyaki Sheet Pan Dinner by Wonders of Cooking with Gluten Free Teriyaki Sauce

Chicken Teriyaki Sheet Pan Dinner | Gluten Free Teriyaki Sauce

5 from 1 vote

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6 servings
Sliced chicken breasts tossed in glistening homemade teriyaki sauce and cooked on a sheet pan with stir fry veggies. Serve with jasmine rice, or eat all by itself for a low carb dinner ready in under an hour.
Print Pin Share Save
Author: madison

Equipment

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!

Notes

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.
Click here to add your own private notes.
Calories: 282kcal | Carbohydrates: 33g | Protein: 23g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1221mg | Potassium: 871mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5083IU | Vitamin C: 142mg | Calcium: 94mg | Iron: 3mg
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!