**We’re in Our Tray Bake Era ✨✨**
And for good reason! Tray bakes are my go-to for easy prep and minimal cleanup, and this Chicken Teriyaki and Vegetable Bake is always a crowd-pleaser. With simple ingredients and a delicious homemade teriyaki sauce, you’ll have a flavorful meal that’s practically hands-off once prepped. Perfect for hosting or busy weeknights!
**Why I Love This Recipe**
It’s versatile! Try adding baby corn, capsicum, bok choy, or green beans to mix things up. The homemade teriyaki sauce is simple but packed with flavor – or feel free to use store-bought if you’re short on time.
**Chicken Teriyaki Bake Recipe**
*Serves 4*
**Ingredients**
– 800g boneless, skinless chicken thigh or breast fillets
– 1 large zucchini
– 2 bunches broccolini
– 250g mushrooms
– 3 spring onions
– 2 teaspoons crushed garlic
– 2 tablespoons soy sauce or tamari
– Cooked rice or noodles to serve
**Homemade Teriyaki Sauce**
– 1/2 cup reduced-salt soy or tamari
– 1/4 cup brown sugar
– 1 tablespoon honey
– 2 teaspoons minced garlic
– 1 teaspoon minced ginger
– 3 tablespoons mirin
– 1/3 cup water
– 3 teaspoons cornflour
**Method**
1. Preheat oven to 180°C.
2. Cut chicken into pieces, season with pepper, soy sauce, and garlic. Set aside.
3. Prep veggies and spread on a lined baking tray. Season with pepper.
4. Make teriyaki sauce by combining ingredients, except for water and cornflour, in a small saucepan over medium heat.
5. Mix cornflour with water, add to the saucepan, and let the sauce bubble and thicken.
6. Drizzle sauce over veggies, toss to coat, and add the chicken. Drizzle with more sauce.
7. Bake for 25-30 minutes. Serve with rice or noodles, sprinkle with sesame seeds, and enjoy!
#sheetpan #traybakes #teriyakichicken #easydinner #healthyfood #cookedfromscratch