why make this recipe
Sheet Pan Teriyaki Chicken and Peppers is a fantastic option for busy weeknights. This dish is not only simple to prepare but also packs a punch of flavour. With the sweet and savoury teriyaki sauce coating tender chicken and colourful peppers, it’s a meal that appeals to both kids and adults. Plus, using one pan makes clean-up a breeze!
how to make Sheet Pan Teriyaki Chicken and Peppers
Ingredients:
- 1 ½ lbs chicken breast (cut into strips)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cup teriyaki sauce
- 1 green onion (diced)
- ½ tbsp sesame seeds
- Rice (to serve, optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
- In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavour.
- Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
- Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
- Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.
how to serve Sheet Pan Teriyaki Chicken and Peppers
This dish can be served right from the oven on a large serving platter. It goes wonderfully with a side of fluffy rice to soak up the delicious sauce. You can also add a sprinkle of extra sesame seeds and sliced green onions for a fresh touch.
how to store Sheet Pan Teriyaki Chicken and Peppers
If you have leftovers, store the cooled chicken and peppers in an airtight container in the fridge. They will last for about 3 to 4 days. You can also freeze the cooked dish for up to 3 months. To reheat, simply place it in the oven or microwave until warmed through.
tips to make Sheet Pan Teriyaki Chicken and Peppers
- For added texture, you can toss in some broccoli, snap peas, or carrots along with the peppers.
- Marinate the chicken in teriyaki sauce for a few hours or overnight to enhance the flavour even more.
- If you like a bit of spice, add some red pepper flakes to the sauce for heat.
variation
You can swap the chicken for tofu or shrimp for a different protein option. Additionally, experimenting with different vegetables, like mushrooms or zucchini, can add variety to the recipe.
FAQs
1. Can I use store-bought teriyaki sauce?
Yes, using store-bought teriyaki sauce is perfectly fine and can save you time.
2. Is it necessary to chill the chicken and peppers before cooking?
While chilling helps enhance the flavour, it is not necessary. You can cook the dish right away if you’re short on time.
3. Can I make this recipe ahead of time?
Yes, you can prepare everything in advance, store it in the fridge, and bake it when you’re ready to eat.
Sheet Pan Teriyaki Chicken and Peppers
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
- In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavour.
- Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
- Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
- Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.