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Sheet Pan Chicken Teriyaki with Coconut Rice
30 minServes 4Nutri-Score C€€
C
30 min
30 minSheet Pan Chicken Teriyaki with Coconut Rice
what you need
Ingredients
chicken breast (cut into bite-sized pieces)Meat700 g
soy saucePantry120 ml
mirinPantry60 ml- rice vinegarPantry15 ml
- brown sugarPantry40 g
garlic (minced)Produce3 pieces
fresh ginger (grated)Produce15 g- cornstarchPantry10 g
zucchini (cut into chunks)Produce2 pieces
bell peppers (cut into chunks)Produce2 pieces
onion (cut into chunks)Produce1 piece- pineapple (cut into chunks)Produce300 g
jasmine rice (rinsed)Grains300 g- coconut milkPantry400 ml
waterOther200 ml- green onions (sliced)Produce3 pieces
- cilantro (chopped)Produce15 g
sesame seedsNuts & seeds10 g
per serving
Nutrition
610kcal
- Carbs
- 75 g
- Proteins
- 44 g
- Fat
- 15 g
what you’ll use
Tools
Baking tray
Saucepan
Mixing bowl
Oven
step by step
Method
- Step 1
Make the teriyaki sauce
- Combine the soy sauce, mirin, rice vinegar, brown sugar, garlic and ginger in a saucepan.
- Simmer gently, then stir in the cornstarch slurry and cook until the sauce thickens.
- Step 2
Marinate the chicken
- Toss the chicken pieces with part of the teriyaki sauce.
- Let it marinate for a short while.
- Step 3
Load the sheet pan
- Spread the zucchini, bell peppers, onion, pineapple and marinated chicken on the sheet pan.
- Drizzle with more teriyaki sauce.
- Step 4
Roast
- Bake until the chicken is cooked through and the vegetables are tender.
- Step 5
Cook the coconut rice
- Simmer the rice with the coconut milk and water, covered, until tender and fluffy.
- Step 6
Assemble and serve
- Spoon the coconut rice into bowls and top with the chicken and vegetables.
- Finish with green onions, cilantro, sesame seeds and extra teriyaki sauce.