Sheet Pan Teriyaki Chicken
Published April 14, 2021 • Updated March 2, 2026
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Sheet pan teriyaki chicken makes for a quick and easy low-carb dinner. Toss in your chicken, bell peppers, and broccoli, brush with sugar-free teriyaki sauce, and bake. Serve over cauliflower rice for a simple dinner the family will love.
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Keto Teriyaki Sauce Ingredients
1/3 cup soy sauce or liquid aminos -
2 tablespoons avocado oil
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2 tablespoons golden sweetener
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1 tablespoon apple cider vinegar
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1 clove garlic, minced
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1 teaspoon tomato paste
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1/2 teaspoon grated ginger or 1/4 teaspoon powdered ginger
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1/2 teaspoon arrowroot powder
Chicken And Vegetables Ingredients
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1.5 pounds chicken thighs or chicken tenders
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1 orange bell pepper, chopped
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2 cup broccoli florets
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4 oz mushrooms, quartered
Step by Step Instructions
Step by Step Instructions
Prepare keto teriyaki sauce
To a small bowl, whisk together soy sauce or liquid aminos, avocado oil, golden monkfruit sweetener, apple cider vinegar, garlic, tomato paste, ginger and arrowroot powder. Set aside.
Marinade chicken, optional
Add chicken to a ziploc bag or bowl. Pour in teriyaki sauce and mix to coat. Place in the refrigerator to marinade at least 6-8 hours. This step is optional but yields the most teriyaki flavor in the chicken. Add marinated chicken, bell pepper, broccoli and mushrooms to a foil covered rimmed baking sheet.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use regular soy sauce instead of liquid aminos?
Absolutely! Regular soy sauce works fine. It has more sodium than liquid aminos, so use low-sodium soy sauce if you prefer.
What can I substitute for golden sweetener?
Use erythritol or monk fruit sweetener instead. Honey or maple syrup work if you're not strictly low-carb.
How long can I store the leftovers?
You can store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 3-4 days. Just reheat in the oven or microwave when you're ready to enjoy it again!
Can I add other vegetables to the sheet pan?
Definitely! This recipe is quite versatile. You can add vegetables like snap peas, carrots, or zucchini. Just make sure to cut them into similar sizes for even cooking.
Is this recipe suitable for meal prep?
Yes! It's perfect for meal prep. Store the chicken and veggies separately from the cauliflower rice to keep everything fresh. Pack it for lunches all week.
Brought this to a spring get-together last weekend and the first thing that happened was someone lifting the lid off the pan while it was still warm and going 'what IS that smell.' The teriyaki had caramelized around the edges of the chicken thighs and it looked like something you'd order out. I served it over cauliflower rice (told everyone it was a 'lighter rice') and not one person questioned it. The only note I got was one friend saying she wished the bell peppers had gone a little longer, which is fair, but the pan was empty in under 10 minutes so I'm not sweating it. Going in the regular rotation, probably with a double batch next time.
Never used arrowroot powder before, couldn't find it anyway. Would cornstarch work in the teriyaki sauce, or does it change the texture?
Cornstarch works. I'd use about 3/4 teaspoon instead of the 1/2, it doesn't thicken quite as fast as arrowroot. Sauce will be slightly less glossy but still clings.
Brought this last Saturday, still in the pan, and the teriyaki had done this glossy caramel thing on the edges of the broccoli that had two people convinced I'd ordered it from somewhere.
Ha, that gloss on the broccoli edges is my favorite part. The sweetener caramelizes fast against the hot pan - looks way more involved than it is.
I was not convinced the sauce would have enough flavor without sugar, but I made it anyway on a cold Tuesday night. I was wrong. The teriyaki coated the chicken and broccoli so well and the whole pan was gone before I even made it to the table.
The arrowroot is what makes it work, it thickens fast when it hits the hot pan and clings to everything instead of pooling at the bottom. Cold Tuesday night dinner win.
My family enjoyed this chicken teriyaki IMMENSELY!! First time I've seen every one of them return to the kitchen for seconds. The meet is so delicious and yes, I let it marinate for 8 hours -- it makes all the difference. I also used up some chicken breasts cut up into "tender" strips along with 4 chicken thighs. The combination works well. Lots of extra mushrooms and I added a red onion chopped chunky too. We ate it over cauli-rice and it was perfection. Thanks again "Keto Annie" for another yummy dinner! We are making keto work for all of us thanks to your recipes and videos.
Red onion in big chunks is smart, they get almost jammy by the end. And the thigh/breast combo works because the thighs keep the whole pan from drying out. 8 hours is not the same dish as 30 minutes.