Serve your baked teriyaki chicken over steamed rice for a simple yet satisfying dinner. Add extra toppings like sesame seeds, sliced green onions, or even a squeeze of lime for a fresh twist!
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This Teriyaki Chicken Tray Bake is a quick, easy, and incredibly delicious meal that’s perfect for busy weeknights! Juicy chicken thighs, roasted broccoli, carrots, and green beans, all coated in a sweet and savory teriyaki sauce, then finished with a drizzle of creamy Kewpie mayo—this dish is bursting with flavor. Plus, it’s all cooked on one tray, meaning minimal effort and cleanup!
Why You’ll Love This Recipe:
✔️ One-Pan Wonder – Fewer dishes, more flavor!
✔️ Perfect for Families – Leave out the chili for kids or add spice for extra heat.
✔️ Meal Prep Friendly – Make ahead and enjoy throughout the week.
✔️ Balanced & Nutritious – Protein-packed with plenty of wholesome veggies.
Ingredients
- 2 carrots, peeled and sliced
- 6 boneless chicken thighs, I use skinless but skin
- on is also fine. Cut extra fat off
- 6 tablespoons of teriyaki sauce * use store
- bought OR make your own, see notes
- 1 teaspoon oil
- 1 large head of broccoli (or use broccolini),
- sliced into small florets
- 100 grams green beans, tops and tails cut off
- *2 tablespoons runny honey optional
Garnish - 1/4 cup coriander leaves
- 1 teaspoon sesame seeds
- 1 Red chili, sliced
- Kewpie mayo for drizzling
To Serve - 1.5 cups rice
Time-Saving Tips
- Use pre-cut veg
- Make teriyaki sauce in bulk
- Cook rice in a rice cooker or pressure cooker
Budget Options
- Use chicken drumsticks
- Swap in seasonal vegetables
I hope you love this as much as we do, be sure to check out my Hoisin Pork Ribs too.
Onto my recipe for Teriyaki Chicken Bake
Teriyaki Chicken Tray Bake
Tender veg and tasty chicken with teriyaki sauce and finished with kewpie mayo. I leave the chilli off if serving children.
Ingredients
- 2 carrots peeled and sliced
- 6 boneless chicken thighs I use skinless but skin on is fine - cut extra fat off
- 6 tbsp teriyaki sauce use store bought or make your own (see notes)
- 1 tsp oil
- 1 large head of broccoli sliced into florets
- 100 grams green beans tops and tails cut off
- 2 tbsp runny honey optional
Garnish
- ¼ cup coriander leaves
- 1 red chilli
- Kewpie Mayo for drizzling
To Serve
- 1 ½ cups of rice
Instructions
-
Preheat the oven to 180 degrees fan bake.
-
Take a large tray and add the carrots. Take the chicken and make a slit at the back in the thickest part so that the chicken is the same thickness all the way through. Place the chicken on top of the carrots then drizzle over the teriyaki sauce and oil.
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Cook for 30 minutes. Turn chicken half way through cooking.
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While the chicken is cooking, cook the rice as per packet instructions. I do my rice in my pressure cooker, I do 1.5 cups rice and 3 cups of water.
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Remove from the oven and add the beans and broccoli. Cover with foil and seal tightly, this is so the vegetables steam.
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Place in the oven for another 15 minutes.
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*if using honey, which gives the chicken a lovely sweetness and great colour, drizzle over the chicken and turn the oven to grill. Grill for a couple of minutes until chicken is golden and veggies are cooked through.
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Once the chicken and vegetables are cooked, remove from the oven.
-
Scatter over the coriander and sesame seeds. Serve with kewpie mayo, red chilli and rice.
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