Sheet Pan Chicken Teriyaki Stir-fry + Coconut Rice
Making dinner super simple with a veggie filled meal, using a homemade teriyaki sauce this Sheet Pan Chicken Stir-Fry is so yummy!
Ingredients
For the Chicken + Veggies
- 3 chicken breasts about 2 lbs, cut into chunks
- 2 large zucchini sliced
- 2 bell peppers sliced
- 1 red onion sliced
- 2 cups pineapple chunks
- Salt pepper, garlic powder
- Olive oil spray
Coconut Rice
- 1 cup jasmine rice
- ¾ cup full-fat coconut milk
- ¾ cup water
- ½ tsp salt
- 1 tsp honey or sugar optional but recommended
- ½ tsp lime zest optional
Teriyaki Sauce
- ½ cup water
- ½ cup liquid aminos or soy sauce
- 4 tbsp honey
- 1-2 tsp ginger
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1½ tbsp cornstarch
Optional Toppings
- Chopped cilantro
- Green onions
- Toasted coconut flakes
Let's Make It
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.