Cut up the chicken and season it. Stir, then toss with cornstarch. Heat up the oil in a skillet until very hot. Working in batches, cook the chicken through. Transfer to a plate. Top up the oil if needed, then add the onions followed by the broccoli and bell peppers a minute later. Cook until tender-crisp.
In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well. The Spruce / Cara Cormack. Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator. The Spruce / Cara Cormack. In a large skillet, heat the olive oil over medium-high heat.
Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside. In a small saucepan, heat coconut aminos, pineapple juice, apple cider vinegar, garlic, ginger, and sesame oil over medium heat. In a small bowl, whisk together arrowroot starch and water. Add the mixture to the sauce.
To freeze chicken teriyaki, make the teriyaki sauce first (step 2), allow to cool and add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then pour into a pan and cook until chicken is cooked through. More One Pan Recipes: Dirty Rice; Taco Pie; Baked Ziti; Sheet Pan Fajitas
Spray a rimmed baking sheet with cooking spray and set aside. Remove the chicken from the marinade and place on the prepared baking sheet. Spread the vegetables around it. Pour the remaining marinade over the vegetables. Bake for 25 - 30 minutes or until the chicken registers 165 degrees.
Add the chicken and broccoli to a large bowl. Pour half of the teriyaki sauce on top and toss to coat. Transfer the seasoned chicken and broccoli to the prepared baking sheet and bake for 20 minutes. Internal temperature of chicken should be 165° when checked with an instant-read thermometer.
Nestle the chicken into the openings on the sheet pan and brush with 1/4 c. teriyaki sauce. Bake at 400° for 20 minutes, or until the internal temperature reaches 165°. (Bake time will depend on the thickness of the chicken breasts.) Brush the remaining 1/4 c. teriyaki sauce over chicken. Divide the fruit, vegetables and chicken into four
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teriyaki chicken in pan
