Sheet Pan Teriyaki Sesame Chicken


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Sheet Pan Teriyaki Sesame Chicken

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In just under 30 minutes, you can have a stir-fry teriyaki sesame chicken dinner that serves 4. Simply roast your marinated chicken and vegetables on 2 sheet pans!

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Servings and Ingredients

Serves 4
⅔ c. Hy-Vee sesame teriyaki sauce
3 tbsp. Hy-Vee honey
½ tsp. Hy-Vee salt
1 (1-1/4 to 1-1/2 lbs.) pkg. organic boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 bell peppers, red, yellow, and/or orange; seeded and cut into 1/2-inch-wide strips
2 c. Hy-Vee Short Cuts pineapple, cut into 1-inch pieces
1 small red onion, cut into 8 wedges
½ tsp. Hy-Vee black pepper
Green onions, sliced, for garnish
Sesame seeds, toasted; for garnish

Things To Grab


    1. Preheat oven to 450 degrees. Spray 2 (15x10x1-inch each) baking pans with nonstick spray.

    2. Stir together sesame teriyaki sauce, honey, and salt in a large bowl until combined. Set aside 1/2 cup sauce. Add chicken, bell peppers, pineapple, onion, and black pepper to remaining sauce in bowl; toss until evenly coated. Spread evenly in prepared baking pans.

    3. Roast chicken mixture for 10 minutes; stir. Drain and discard cooking liquid in baking pans. Roast chicken mixture 7 to 10 minutes more or until lightly browned and chicken reaches 165 degrees.

    4. To serve, stir mixture in pans. Transfer to serving platter or bowl. Drizzle with reserved sauce mixture. Garnish with green onions and sesame seeds, if desired.

    Recipe Source:

    Hy-Vee Test Kitchen