You know those nights when you’re staring into the fridge, totally exhausted, but still craving something delicious? That’s when my baked teriyaki chicken with vegetables saves the day! This dish has been my go-to weeknight hero for years – it’s faster than takeout, healthier than drive-thru, and that sticky-sweet teriyaki sauce? Absolute magic. I discovered this recipe during my college days when I needed something quick but didn’t want to sacrifice flavor. The best part? Everything bakes together in one pan – less cleanup means more time to relax! The chicken comes out juicy every time, the veggies get perfectly tender-crisp, and that homemade teriyaki sauce? Trust me, once you try it, you’ll never buy the bottled stuff again.
Ingredients for Baked Teriyaki Chicken with Vegetables
Gathering the right ingredients is key to making this baked teriyaki chicken shine. I’ve tweaked these amounts over dozens of batches to get that perfect balance – sweet, savory, and just a tiny bit tangy. You might already have most of these in your pantry! Let’s break it down into two simple parts: the homemade teriyaki sauce (so much better than store-bought) and the chicken with veggies. I’ll share my little secrets for each group too.
For the Teriyaki Sauce
The sauce is where the magic happens! You’ll need just five simple ingredients: 1/4 cup soy sauce (I use low-sodium to control saltiness), 2 tablespoons honey (trust me, it makes all the difference), 1 tablespoon rice vinegar for that perfect tang, 1 teaspoon each of minced garlic and ginger (fresh is best here). If you like your sauce sweeter, add an extra tsp of honey. More tang? A splash more vinegar. Taste as you go – that’s my golden rule!
For the Chicken and Vegetables
For the main stars, grab 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces – they stay juicier than breast meat), 2 cups broccoli florets (trust me, the florets soak up sauce beautifully), 1 cup each of sliced bell peppers and carrots. No bell peppers? Try sugar snap peas! Short on time? Use pre-sliced veggies – I won’t tell. And don’t forget that final flourish – 1 tablespoon sesame seeds for garnish. They add such a nice nutty crunch!
How to Make Baked Teriyaki Chicken with Vegetables
Okay, let’s get cooking! I promise this baked teriyaki chicken is so easy you’ll wonder why you ever ordered takeout. The secret is in the layering – we’ll build flavors step by step. First things first – preheat that oven to 375°F (190°C). I always forget this step and end up waiting around, so do it now! Lightly grease your baking dish too – a quick spray of oil or a swipe of butter works perfectly. Now let’s break it down into two foolproof parts.
Preparing the Teriyaki Sauce
Grab your favorite mixing bowl – mine’s this chipped blue one that’s seen better days. Whisk together the soy sauce, honey, rice vinegar, garlic, and ginger until it’s all smooth and glossy. Here’s my trick: microwave the honey for 5 seconds first if it’s too thick to mix easily. Taste it! Too sweet? Add a splash more vinegar. Too salty? A teaspoon of water balances it out. You can make this sauce ahead too – just store it in a jar in the fridge for up to 3 days.
Assembling and Baking
Now the fun part! Toss your chicken pieces and all those colorful veggies right into the baking dish. Pour that gorgeous teriyaki sauce over everything and use your hands (or tongs if you’re fancy) to coat every piece evenly. Spread everything out in a single layer – overcrowding makes for soggy veggies, and nobody wants that. Pop it in the oven for 20-25 minutes. At the 20 minute mark, check that the chicken’s cooked through (no pink inside!) and the veggies are tender but still have some bite. If the sauce isn’t sticky enough for you, broil for 1-2 minutes – just watch it like a hawk! Sprinkle those sesame seeds on top right before serving for that perfect finishing touch.
Tips for Perfect Baked Teriyaki Chicken with Vegetables
After making this baked teriyaki chicken more times than I can count, I’ve picked up some tricks that take it from good to « Oh wow, can I get this recipe? » territory. First – let’s talk marinade! If you’ve got 30 extra minutes (I know, who does?), let the chicken soak in half the sauce before baking. The flavor seeps deeper into every bite. Vegetable selection matters too – stick to sturdy veggies like carrots and broccoli that hold up in the oven. Zucchini? Turns to mush. Sauce too thin? Mix in a teaspoon of cornstarch before pouring – it makes that glossy, restaurant-quality glaze we all love.
My biggest « aha » moment? Cutting the chicken into even pieces. Smaller chunks cook faster and soak up more sauce – just don’t go too tiny or they’ll dry out. And here’s my grandma’s secret: sprinkle a pinch of red pepper flakes into the sauce for the slightest kick that makes people wonder what your special ingredient is. One last thing – always let it rest for 5 minutes after baking. I know it’s tempting to dig right in, but letting the juices redistribute makes every morsel juicier. Trust me, I’ve burned my tongue too many times learning this lesson!
Serving Suggestions for Baked Teriyaki Chicken with Vegetables
Oh, the fun part – making this baked teriyaki chicken look as good as it tastes! My go-to move? Fluffy white rice to soak up all that glorious sauce – though brown rice works great too if you’re feeling healthy. Sometimes I’ll swap in noodles instead (udon are my favorite for slurping up every last drop). Presentation tip: pile the chicken and veggies high in the center of a platter, drizzle extra sauce over the top, and sprinkle with those toasted sesame seeds and maybe some sliced green onions if you’re feeling fancy. A little color goes a long way! For weeknights, I just scoop everything into bowls family-style – less fuss, more deliciousness.
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers of this baked teriyaki chicken because it’s that good! But when I do, here’s how I keep it tasting fresh. Store everything in an airtight container in the fridge – it’ll stay delicious for 3-4 days. The sauce actually gets better as the flavors mingle!
For reheating, I’ve learned the hard way that microwaving can make the chicken rubbery. Instead, pop it in a skillet over medium heat with a splash of water to loosen the sauce. Or if you’re patient, the oven at 350°F for about 10 minutes works wonders. Just cover with foil to keep the moisture in. Pro tip: sprinkle fresh sesame seeds after reheating – they stay nice and crunchy that way!
Nutritional Information
Let’s talk numbers – but don’t worry, this baked teriyaki chicken keeps things pretty balanced! Each serving (about a quarter of the recipe) comes in around 320 calories. You’re looking at 28g of protein from that juicy chicken, 22g of carbs (mostly from the honey and veggies), and 12g of fat. The broccoli and carrots pack in 4g of fiber too – bonus!
Now, here’s my little disclaimer – these numbers can wiggle a bit depending on your ingredients. Different soy sauce brands vary in sodium, and if you go wild with the honey (no judgment!), those carbs will climb. Same goes for swapping chicken thighs for breasts – slightly leaner, but still delicious. The veggies are where you can really play around without changing the nutrition too much. Just enjoy knowing you’re getting a meal that’s tasty AND gives your body good stuff!
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! While I swear by thighs for their juiciness (they’re more forgiving if you accidentally overcook them), chicken breast works fine too. Just cut them into smaller pieces and check them at 18 minutes – they cook faster than thighs. You might want to add an extra tablespoon of sauce though, since breast meat tends to be drier.
My sauce came out too thin – how can I thicken it?
Been there! If your baked teriyaki chicken sauce needs more body, try mixing 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it into the sauce before baking. Another trick? After baking, pour the pan juices into a small saucepan and simmer for 2-3 minutes until it reduces. Works like magic!
Can I make this ahead of time?
You bet! The sauce keeps beautifully in the fridge for up to 3 days – the flavors actually deepen. You can even prep all the veggies and chicken the night before and store them separately. Just toss everything together right before baking. Leftovers reheat surprisingly well too – just add a splash of water when reheating to revive the sauce.
What other vegetables work well in this dish?
Oh, let me count the ways! My favorites are sugar snap peas, zucchini (add it halfway through baking), and mushrooms (they soak up sauce like little sponges). Avoid watery veggies like tomatoes though – they’ll make everything soggy. Frozen veggies? Surprisingly good in a pinch! Just thaw them first and pat dry.
Help! My chicken is done but veggies are still crunchy
Ah, the eternal struggle! Here’s my fix: cut the veggies smaller next time (matchstick carrots work great), or give them a 5-minute head start in the oven before adding the chicken. Another trick? Microwave the harder veggies (like carrots) for 1 minute before baking. Works every time!
Baked Teriyaki Chicken with Vegetables
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
- Place chicken pieces, broccoli, bell peppers, and carrots in the baking dish. Pour the teriyaki sauce over the chicken and vegetables, tossing to coat evenly.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with sesame seeds before serving.