Baked Teriyaki Chicken Traybake Recipe

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This Baked Teriyaki Chicken Traybake Recipe is incredibly easy. Chicken and vegetables all cooked on one sheet pan for a no-hassle dinner the family will love. Best of all our oven teriyaki chicken tray bake is an allergy friendly recipe free from gluten, dairy, and the top 9 allergens!

The Quick Lowdown:

Flavour/Taste: This is an Asian inspired dish with a teriyaki flavour and hint of orange.

Meal Prep: YES!The prep for this Baked Teriyaki Chicken traybake recipe can be made ahead.

Difficulty: A Beginner Recipe.

Return for effort: Easy to make. Lots of flavour for little effort.

Family and Kids: It can make as little or as much as you’d like for your family and is kid friendly.

This Recipe Is Easy to Prep Ahead

This is a super easy weeknight oven teriyaki chicken tray bake for our family. It is a way for us to put dinner together ahead of time. We often chop the veg the day before, on a Sunday, or meal prep and freeze the veg. The chicken thawed the night before. The Teriyaki Sauce is made and frozen in portions thawed as needed.

You can even make the teriyaki sauce during meal prep and freeze the veg in it. All you have to do later is pull it from the freezer the morning of making it and thaw in the fridge. You can marinate the chicken in the fridge, if desired. The prep of this meal is super flexible. Use fresh or frozen veg, whatever is safe for you and saves you time and money!

Looking down on baked teriyaki Chicken and vegetables on a bed of rice all on a beige plate with a white napkin and white wood table underneath. A black asian style teapot in the back.

Ingredients

For the Dish:

  • Chicken Drumsticks
  • Yellow Bell Pepper
  • Red Bell Pepper
  • Yellow Onion
  • Broccoli
  • Green Beans
  • Sliced Water Chestnuts, (they are not a nut)
  • Baby Corn
  • Mandarin Oranges in Juice
  • Soy Free Teriyaki Marinade, find our recipe here
  • Granulated Sugar

For the garnish:

  • Green onions, Mandarin oranges, Black Sesame Seeds, if not allergic

See recipe card for quantities.

The Ingredient Low Down

Chicken Drumsticks

The chicken drumsticks with the bone in and skin on are what we use for this Baked Teriyaki Chicken traybake recipe. Chicken thighs or breasts can be used instead if you prefer those cuts or they are on sale. One thing to keep in mind is that choosing thighs or breast cuts of chicken will change the cooking times. The same is also to be said for boneless and skinless varieties needing different cooking times.

Overcooking a skinless breast can occur so if it is the meat used keep a close eye on it to make sure it doesn’t dry out. We do not recommend mixing cuts but a spatchcocked whole chicken could be used for this recipe, with a time adjustment.

Pro tip: It is always best to go by a meat thermometer reading used in accordance with best food safety practices. We use them to ensure the meat is fully cooked through. Properly cooked poultry lowers the risk of food borne illness.

Yellow and Red Bell Pepper

Any sweet bell pepper can be used in this easy traybake teriyaki chicken recipe. The colour variation is to give the dish a nice variety of colours and to look appealing. Green peppers tend to be a tad bitter in this recipe and could be used.

Pro tip: If green peppers are substituted the best flavour would be maintained by switching only one sweet bell pepper for a green pepper.

Yellow Onion

We prefer a real onion and not powdered onion as the onion adds texture to the recipe as well as flavour. White onion could be used without issue but steer clear of red onion in this dish.

Broccoli and Green Beans

Sometimes we use fresh broccoli and green beans and other days we use frozen. You can always prepare these and the peppers before and freeze them to make the meal prep super easy for this meal.

Sliced Water Chestnuts

Despite what their name suggests, water chestnuts are not a nut. They are actually part of a water growing plant called Eleocharis dulcis. The part we eat is called a corm and grows off the roots under water. While they look like a chestnut when harvested as an Asian tuber vegetable they are not actually a nut. FAACT’s website has this to say about water chestnuts and tree nut allergies: ‘With regards to nutmeg, water chestnuts and butternut squash, these are not tree nuts and are usually safe to consume.”

Pro tip: We use the canned variety as the fresh ones don’t have the same taste. When canned they are already prepped and a lot of the work is taken out of using them. Often they are used for adding texture to dishes with an Asian inspired taste, like this recipe. For more information on the water chestnut check out this article by The Spruce Eats.

Baby Corn

Check that these are manufactured in a facility free from your allergens, if needed.

Mandarin Oranges in Juice

The tinned mandarins are great in this dish as they do not have the membrane on the orange wedges. They are very delicate though so they need to be added at the end of cooking and should be stirred in as carefully as possible.

There are usually different kinds of canned mandarin orange segments, packed in water, packed in syrup, or packed in juice are the usual varieties. This recipe calls for packed in juice. If the other kinds are used, adjust the added granulated sugar as needed.

Teriyaki Marinade, find the recipe here

We make our own teriyaki sauce marinade as most commercial versions are made with soy and/or wheat. The recipe we use is a marinade we have developed the recipe for and a can be found here, Soy Free Teriyaki Marinade Recipe. When it reduces during cooking of the chicken it adds extra sugar it makes a nice teriyaki glaze for this dish.

Pro tip: If you aren’t up to making your own sauce check out these brands that may have a suitable premade sauce. Always check that ingredients and manufacturing procedures are safe for you and your allergies.

Granulated Sugar

We use regular granulated sugar in this easy traybake teriyaki chicken recipe but if you prefer maple syrup, honey, date sugar or brown sugar or another sugar those will also work at the same amount.

Pro tip: If swapping for a sugar alternative such as monk fruit, stevia, agave – they are usually sweeter tasting and the amount of sugar needed should be reduced by ⅓ and taste the sauce to see if it needs more to sweeten it as it reduces.

Instructions For Making Baked Teriyaki Chicken Traybake Recipe

Step 1

Preheat the oven to 450°F.

Step 2

In a casserole dish or large oiled tray or sheet pan with deep sides add chicken drumsticks, peppers, onions, teriyaki sauce, the reserved juice of the tinned mandarin oranges. Bake for 20-25 mins, which is the halfway point of cooking.

Step 3

Make rice as per the rice instructions on the package. Do this while the chicken is cooking.

Step 4

At the halfway point of cooking (about 20-25 mins into the cooking) the traybake, add the broccoli, green beans, water chestnut, and baby corn. Stir well and turn chicken.

Step 5

Continue to cook the chicken and vegetables for another 20-25 minutes or until the internal temperature of the chicken is 175°F.

Step 6

Strain the sauce from the cooking pan into a medium pot. Put the chicken, peppers, onion and the other vegetables in a large bowl. Set the bowl aside.

Step 7

Heat the pot and the cooking liquid over medium high heat.

Step 8

Add the sugar to the pot with the sauce when the sauce is warm. Stir to combine and allow the sugar to dissolve completely.

Step 9

Bring the sauce to a boil and reduce to an active simmer until reduced by half. It will get a bit syrupy.

Step 10

Pour the reduced sauce into the large bowl with the chicken and vegetables. Mix well to coat all the veg and chicken with the sauce.

Step 11

Add the mandarin oranges segments from the can and carefully combine as they will pull apart.

Step 12

Serve over rice and garnish with scallions, black sesame (if not allergic), and fresh mandarins if desired.

Hint: For extra flavour the chicken can be marinated in the teriyaki sauce the night before. Place both in an airtight container in the fridge for 2-24 hours. To avoid any food borne illnesses it is best to cook the marinade and chicken together as both will have to reach a minimum of 175°F for safety.

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Substitutions, Variations, & Adaptations

  • Beef or Pork – swapping out the meat for another will work for this recipe. The cooking time may need to be varied according to the meat used.
  • Vegan – Substituting the chicken for young jackfruit is the best way to turn this meal into a vegan dish. Make sure the sugar used is also vegan – avoid honey and some processed sugars.
  • Spicy – add a bit of chilli oil of ¼ to ½ teaspoon of dried chilli flakes.

Equipment

This really is a super easy Baked Teriyaki Chicken traybake recipe and not much in the way of equipment is needed.

  • Large Tray or sheet pan with Deep Sides
  • Large Casserole Dish (alternative to the above)
  • Medium Pot
  • Stirring Utensils
  • Meat Thermometer

Storage Instructions

The oven teriyaki chicken tray bake will keep in the fridge for up to 3 days in an airtight container. This recipe doesn’t freeze well after it has been cooked.

How to Send Baked Teriyaki Chicken traybake recipe as Leftovers for Lunch

The best way to send this oven teriyaki chicken tray bake to school is in an insulated food container, like a thermos. We preheat our container with hot water while we are heating up the chicken and vegetables. For our kids we remove the chicken from the drumstick bone. It is safer and easier to eat at school this way for our kids. The other change we make is we swap out rice for rice noodles like a rice vermicelli that we cut up smaller for our kids.

Looking down on baked teriyaki Chicken and vegetables on a bed of rice all on a beige plate with a white napkin and white wood table underneath. A black asian style teapot in the back.

Top Tip

Use a meat thermometer to make sure the chicken is properly cooked. This will also help to keep the meat juicy and tender by not over cooking it.

FAQ

Can You Use Chicken Thighs Instead of Drumsticks?

Yes, Chicken drumsticks can be replaced with other cuts in the oven teriyaki chicken tray bake. Bone in or boneless, skin on or skinless can also be used. The cooking time will vary depending on the cut, if they contain the bone, and if they have the skin on. The size of the cuts will also affect the cooking time. If a chicken breast is sliced into strips, for example, it will cook quicker than a drumstick. If you use a different cut, check the cooking often and cook until the meat reaches the internal temperature of at least 175F and verify using a meat thermometer.

What To Pair With an Easy Traybake Teriyaki Chicken Recipe

This dish is best when served with rice, quinoa, or gluten free rice noodles. They can be served plain with the orange traybake on top of them or alongside flavoured rice, like our soy free fried rice.

📖 Recipe

Baked teriyaki Chicken and vegetables on a bed of rice all on a beige plate with a white napkin and white wood table underneath.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 Servings

Calories: 498kcal

This Baked Teriyaki Chicken traybake recipe is incredibly easy. Chicken and vegetables all cooked on one sheet pan for a no-hassle dinner the family will love. Best of all our oven teriyaki chicken tray bake is an allergy friendly recipe free from gluten, dairy, and the top 9 allergens!

Ingredients

For the Dish:

  • 12 Chicken Drumsticks skin on
  • 1 Yellow Bell Pepper large diced in 1 inch squares
  • 1 Red Bell Pepper large diced in 1 inch squares
  • 1 Large Yellow Onion medium diced
  • 2 Cups Broccoli bite sized pieces
  • 2 C Green Beans trimmed in 2 inch sections
  • 8 Oz Sliced Water Chestnuts drained can (they are not a nut)
  • 15 Oz Baby Corn pieces, drained (canned)
  • 10 Oz Mandarin Oranges in Juice reserve the juice (canned)
  • 1 Cup Soy Free Teriyaki Marinade find the recipe here
  • C Granulated Sugar

For garnish:

  • 2 green onions sliced
  • 2 fresh mandarin oranges in segments

Instructions

  • Preheat the oven to 450°F.
  • In a casserole dish or large oiled tray with deep sides add chicken drumsticks, peppers, onions, teriyaki sauce, the reserved juice of the tinned mandarin oranges. Bake for 20-25 mins, which is the halfway point of cooking.
  • Make rice as per the rice instructions on the package. Do this while the chicken is cooking.
  • At the halfway point of cooking (about 20-25 mins into the cooking) the traybake, add the broccoli, green beans, water chestnut, and baby corn. Stir well and turn chicken.
  • Continue to cook the chicken and vegetables for another 20-25 minutes or until the internal temperature of the chicken is 175°F.
  • Strain the sauce from the cooking pan into a medium pot. Put the chicken, peppers, onion and the other vegetables in a large bowl. Set the bowl aside.
  • Heat the pot and the cooking liquid over medium high heat.
  • Add the sugar to the pot with the sauce when the sauce is warm. Stir to combine and allow the sugar to dissolve completely.
  • Bring the sauce to a boil and reduce to an active simmer until reduced by half. It will get a bit syrupy.
  • Pour the reduced sauce into the large bowl with the chicken and vegetables. Mix well to coat all the veg and chicken with the sauce.
  • Add the mandarin oranges segments from the can and carefully combine as they will pull apart.
  • Serve over rice and garnish with scallions and fresh mandarins, if desired.

Notes

Ensure that the teriyaki marinde used is soy, gluten, and wheat free. Most commercial teriyaki sauces and marinades are made with soy sauce. For an alternative to coconut amino sauces see if some tamarind based sauces are suitable for your allergies. Be sure to verify they are not tamari, which is soy. This recipe for our homemade teriyaki marinade is made with coconut aminos, so it is soy, gluten and wheat free.  For a list of possible pre-made sauces that may be suitable depending on the company’s current manufacturing practices see our ingredient low down section above. NOTE: Always contact the company to see if their products are suitable for you, if there are shared lines and facilities with your allergens.

Nutrition

Calories: 498kcal | Carbohydrates: 58g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 2019mg | Potassium: 1075mg | Fiber: 7g | Sugar: 33g | Vitamin A: 2212IU | Vitamin C: 123mg | Calcium: 86mg | Iron: 4mg

Food Safety

  • Cook to a minimum temperature of 175 °F (79.4 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
  • Always check ingredients for allergens
  • Do not use the same utensils on allergen free food, that previously touched allergens
  • Don’t leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

This article originally appeared on TheAllergenFreeKitchen and was syndicated by MediaFeed.

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