Sheet Pan Teriyaki Chicken and Veggie Stir Fry!
Teriyaki chicken and vegetables cooked on a sheet pan.
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large carrots, sliced diagonally as shown
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium broccoli head, broken into small florets
- 1.5 cups snow peas
- 1 Tbsp sesame seeds
For the Homemade Teriyaki Sauce:
- 3 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsps raw honey
- 1 Tbsp freshly grated ginger
- 2 cloves fresh garlic, minced or grated
- 1 tsp sesame oil
- 1 tsp gluten-free flour
Instructions
- Preheat the oven to 375 degrees f. and line a large, flat, rimmed baking sheet with parchment paper.
- In a small glass bowl, whisk together all teriyaki sauce ingredients.
- Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Drizzle with the Teriyaki sauce and gently toss to combine.
- Place into your preheated oven and bake for 16 minutes, or until the chicken is cooked through.
- Stir in broccoli and snow peas, arrange everything again in a single layer, and cook for an additional 7-8 minutes until broccoli is tender-crisp.
- Garnish with sesame seeds and enjoy immediately, or place in food prep containers for later.
- Stays great refrigerated for up to 3 days.
Nutrition
Calories: 294kcal, Carbohydrates: 32g, Protein: 31g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 461mg, Potassium: 1226mg, Fiber: 7g, Sugar: 15g, Vitamin A: 7467IU, Vitamin C: 254mg, Calcium: 132mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!