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Sheet Pan Teriyaki Chicken and Peppers

A simple and flavorful meal featuring tender chicken and colorful peppers coated in teriyaki sauce, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1 ½ lbs chicken breast (cut into strips)
  • 1 piece 1 red bell pepper
  • 1 piece 1 yellow bell pepper
  • 1 piece 1 green bell pepper
  • 1 cup 1 cup teriyaki sauce Store-bought teriyaki sauce can be used.
  • 1 stalk 1 green onion (diced) For garnish.
  • 0.5 tbsp ½ tbsp sesame seeds For garnish.
  • 1 cup Rice (to serve, optional) Fluffy rice goes wonderfully with the dish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
  3. 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.
Cooking
  1. Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
  2. Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
  3. Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.

Notes

For added texture, toss in some broccoli, snap peas, or carrots along with the peppers. Marinate the chicken in teriyaki sauce for a few hours or overnight for better flavour. If you like spice, add red pepper flakes to the sauce for heat. Leftovers can be stored in airtight containers for 3 to 4 days in the fridge or frozen for up to 3 months.