Sheet Pan Teriyaki Chicken with Broccoli
This sheet pan teriyaki chicken with broccoli is so delicious and simple. The oven method ensures the chicken stays tender and it makes clean up a breeze. The teriyaki sauce is sweet and thick in you will want to make this recipe on repeat.
Ingredients
Chicken Marinade
- 2 tbsp Soy sauce
- ¼ cup Rice Vinegar
- 1 tbsp White Sugar
- 2-3 Cloves of Garlic
- 4 Chicken Thighs
- 2 cups Broccoli Florets
- ½ Onion (or 1 small onion)
Teriyaki Sauce
- ½ cup Soy Sauce
- ½ cup Sake
- ¼ cup Mirin
- ¼ cup White Sugar
Instructions
- Cut the broccoli and onion into bite size pieces, slice the green onion and set aside. Make the marinade (this is optional) by adding soy sauce, sugar, rice wine vinegar, and garlic to a medium size bowl. Mix until the sugar is dissolved. Place chicken thighs in marinade and leave covered in the refrigerator for a minimum of 30 minutes and up to 12 hours.
- Preheat the oven to 375 degrees F. Place the chicken, onion and cut broccoli on a lined baking sheet. Cook for 20 minutes.
- While the chicken is cooking, prepare the sauce by adding soy sauce, sake, mirin, sugar, and garlic to a bowl, mix well until the sugar is dissolved. Pour the sauce into a saucepan over medium heat. Heat the teriyaki sauce for about 15 minutes stirring occasionally. The sauce will thicken and start to foam. Once the sauce is at the desired consistency, take it off the heat.
- Serve the chicken and broccoli with rice if desired and pour the teriyaki sauce over the chicken and broccoli. Enjoy!
Notes
The chicken marinade is optional. You can skip the marinade to save time. The sauce will start out very thin and will thicken as it cooks. You will notice the sauce bubbling and a foam forming on top. If your sauce begins to bubble over the pan, turn down the heat.