Teriyaki Chicken and Vegetables

Thank you to GoodCook for sponsoring this Teriyaki Chicken and Vegetables post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

Teriyaki Chicken and Vegetables

This easy to make sheet pan teriyaki chicken and classic sides really comes together and packs in the flavor thanks to its delicious, homemade teriyaki sauce! Plus, it’s gluten-free compliant!

Teriyaki Chicken and Vegetables

It’s no secret that we love healthy remakes on takeout food! In fact, some of our most popular meals here are takeout remakes. This chicken recipe is a little different with it’s sweet and savory twist! Plus, we used fresh veggies like broccoli and carrots to add some crunch and texture. It’s truly a nice balance! 

The first step in the process is, of course, heading to Target to grab all of the ingredients, plus your Good Cook meal prep containers! (One stop shopping, you know we are all about that life!) 

Once you are home it’s time to start meal prepping! The first step is to make the homemade Teriyaki sauce. However, if you want to save even more time, you can grab your favorite pre-made teriyaki sauce while shopping at Target. Either option is ok in our book, as long as it aligns with your goals. 

While your sauce is thickening, prep your baking sheet with foil and your chicken thighs. Then, add your sauce to the chicken, pop it into the oven and let it do its thing! (Sheet pans are a dream, don’t you agree?) While the chicken is in the oven, prepare your fresh veggies and white rice (if not already cooked). 

That’s it! Then evenly divide your ingredients into your 4 meal prep containers, seal them up and store until your ready to head to school or work the next day! One bite of this salty and slightly sweet recipe is guaranteed to satisfy your craving for takeout – Monday through Friday!  

Teriyaki Chicken and Vegetables Ingredients:

Meal Base:

  • 5 lbs. Chicken Thighs (boneless; skinless)
  • 1 Medium Zucchini (cut into bite-sized pieces)
  • 2 C. Cooked White Rice
  • 1 C. Broccoli Florets
  • 1/2 C. Snow Peas
  • 1/2 C. Sliced Carrots
  • Optional: 1 Tbsp. Black Sesame Seeds

Teriyaki Sauce Base:

  • 3/4 C. Water
  • 1/3 C. Tamari
  • 1/3 C. Coconut Sugar
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Arrowroot Powder (or cornstarch)
  • 1/2 Tbsp. Garlic Powder
  • 1/2 Tbsp. Grated Fresh Ginger
  • 1/2 tsp. Red Chili Flakes
  • 1 tsp. Onion Powder

Teriyaki Chicken and Vegetables

Teriyaki Chicken and Vegetables

Teriyaki Chicken and Vegetables

If you can’t get to your local Target store, but still want to grab these containers, they are now available on Target.com

Meal Prep Containers at Target

Teriyaki Chicken and Vegetables
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Teriyaki Chicken and Veggies

This easy to make sheet pan teriyaki chicken and classic sides really comes together and packs in the flavor thanks to its delicious, homemade teriyaki sauce! Plus, it’s gluten-free compliant!
Course dinner, Lunch, Main Course
Cuisine Asian
Keyword Chicken, Meal Prep
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 meals
Calories 424

Ingredients

Meal Base:

  • 1.5 lbs. Chicken Thighs boneless; skinless
  • 1 medium Zucchini cut into bite-sized pieces
  • 2 cups Cooked White Rice
  • 1 cup Broccoli Florets
  • 1/2 cup Snow Peas
  • 1/2 cup Sliced Carrots

Optional: 1 Tbsp. Black Sesame Seeds

    Teriyaki Sauce Base:

    • 3/4 Water
    • 1/3 Tamari
    • 1/3 Coconut Sugar
    • 2 Tbsp. Rice Vinegar
    • 1 Tbsp. Arrowroot Powder or cornstarch
    • 1/2 Tbsp. Garlic Powder
    • 1/2 Tbsp. Grated Fresh Ginger
    • 1/2 tsp. Red Chili Flakes
    • 1 tsp. Onion Powder

    Instructions

    • Combine all teriyaki sauce ingredients (except for arrowroot powder and sesame into a small pot over medium/high heat until reaches a boil. Then, create a slurry by ladling out 1 cup’s worth of the hot liquid into a bowl and add arrowroot powder - whisking well until completely smooth.
    • Next, whisk the slurry back into the pot and lower heat to a simmer — let reduce/thicken for ~10-15 minutes (stirring consistently until sauce can coat the back of a spoon. Once sauce has finished cooking, stir in the sesame oil, remove from stove, and let cool minimum ~5 minutes to further set up.
    • Preheat oven to 400℉ and line a sheet pan with foil.
    • Place chicken thighs on lined sheet pan and pour ~1/3 worth over the chicken thighs. Flip chicken thighs and pour another ~1/3 worth of teriyaki sauce over the thighs until well-coated.
    • Optional: Reserve remaining 1/3 of teriyaki sauce for serving when ready to enjoy the completed meal.
    • Then, place onto middle oven rack and let cook for 15 minutes, then flip chicken and cook another 10-15 minutes or until chicken is fully cooked and has reached internal temperature of 165℉.
    • When the chicken is nearly finished cooking, start steaming the carrots for ~5 minutes, then add remaining veggies and steam another 5-8 minutes, or until broccoli and snow peas are vibrant green and all veggies are tender, but still firm.
    • Once chicken is done, slice/dice into bite-sized pieces and serve with rice and veggies (and optional drizzle of extra teriyaki sauce and sprinkle of sesame seeds)!
    • Store and enjoy!

    Nutrition

    Calories: 424kcal | Carbohydrates: 50.7g | Protein: 39.6g | Fat: 7g | Fiber: 2.6g

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