This easy chicken teriyaki bowl is a perfect weeknight dinner for busy families. Chicken and veggies are roasted together with a simple homemade teriyaki sauce.
In a medium saucepan, whisk together the soy sauce, rice wine vinegar, honey, sesame oil, garlic cloves, cornstarch, and ginger until combined.
Place the saucepan on the stovetop and turn it onto medium heat.
Bring to a simmer, whisking quite frequently.
Continue whisking frequently until the sauce has thickened.
Divide the sauce in half, one half for cooking and one half for dipping.
Bake the meal
Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.
Season the chicken with salt and pepper on both sides.
Place the chicken in the center of the prepared baking sheet.
In a medium bowl, toss together the broccoli, baby carrots and sliced onion with ¼ teaspoon of sesame oil, salt and pepper, and 3 Tablespoons of the teriyaki sauce. Toss to combine.
Nestle the seasoned veggies around the chicken so it is in one even layer and spaced out as nicely as you can.
Drizzle some of the teriyaki sauce over the chicken, being careful not to contaminate the remaining sauce with raw chicken.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F.
Allow the meal to rest for 5 minutes before slicing the chicken and serving with rice.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warm.