Sheet Pan Chicken Teriyaki Stir-fry + Coconut Rice
Serves 5
10 mins prep
20 mins cook
0 mins total
Making dinner super simple with a veggie filled meal, using a homemade teriyaki sauce this Sheet Pan Chicken Stir-Fry is so yummy!
For the Chicken + Veggies
Coconut Rice
Teriyaki Sauce
Optional Toppings
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Step 1: Make the Teriyaki Sauce
In a small bowl, whisk the cornstarch with 2 tbsp of the water until smooth.
In another bowl or jar, mix remaining water, soy sauce, honey, ginger, garlic, and sesame oil.
Stir in the cornstarch slurry.
Set aside (it will thicken as it cooks with the chicken).
This method thickens as it cooks vs boiling first—super easy and gives that glossy takeout-style finish
Step 2: Prep Chicken + Veggies
Preheat oven to 425°F.
Spread chicken and veggies onto a large sheet pan (keep pineapple slightly separate). Season with salt, pepper, and garlic powder.
Pour about ¼–½ cup of the sauce over everything and toss lightly. Lightly spray with olive oil.
Step 3: Bake
Bake for 15 minutes.
Toss and drizzle with more sauce if needed.
Broil for 3–5 minutes until slightly caramelized and chicken reaches 165°F.
Step 4: Coconut Rice
Rinse rice under cold water until water runs mostly clear.
Add rice, coconut milk, water, salt, and honey to a pot.
Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
Remove from heat and let sit covered for 10 minutes.
Fluff and add lime zest if using.
Step 5: Serve
Serve chicken and veggies over coconut rice and top with cilantro, green onions, and extra sauce.