- 2 pounds boneless, skinless chicken breasts cut into 1” chunks
- 12 ounces broccoli florets
- 2 red peppers, seeded and chopped into 1” chunks
- 2 orange peppers, seeded and chopped into 1” chunks
- 2 cans water chestnuts, drained and rinsed
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted preferably
- 1/2 cup Teriyaki sauce, low sodium
- 3 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 3/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 1–3 teaspoon Sriracha *optional if you want a bit more heat
- In a bowl whisk together all of the Teriyaki sauce. Set aside.
- Preheat the oven to 350F, rack in the middle. Line a half sheet pan with foil (or use 2 sheet pans as you want the food to be as much of a single layer as possible).
- To a large mixing bowl add the chicken, broccoli, peppers, and water chestnuts to a bowl. Pour 2/3rds of the sauce over top and toss gently to coat evenly. Allow to rest in the bowl for 15 minutes.
- Pour the chicken and veggie mixture onto the baking pan(s) in a single layer (liquid too). Bake for 15 minutes, stir and cook for another 10 minutes or until the chicken’s internal temp is 165F. The veggies will be slightly tender but still have some crispness. If you wish to have the vegetables softer see the post for instructions.
- Using a slotted spoon, transfer the chicken and veggies to a serving platter. Drizzle the rest of the teriyaki sauce over top, garnish with sesame seeds and green onions.
- Enjoy as-is, over rice, quinoa, in a wrap or as a pizza topping!
See the post on how to make this keto-friendly and gluten free