Description
This Teriyaki Chicken Foil Packet Dinner is the ultimate no-fuss, flavor-packed weeknight meal. Loaded with tender chicken, colorful veggies, and coated in a homemade teriyaki glaze, it’s wrapped in foil for easy cleanup and perfect for oven or grill cooking.
Ingredients
Foil Packets:
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4 boneless skinless chicken breasts – cut into 1 ½ inch pieces
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2 bell peppers, chopped
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1 small onion, chopped
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2 cups broccoli florets
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1 cup sugar snap peas
Teriyaki Sauce:
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1 cup soy sauce
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3 Tbsp rice vinegar
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3 cloves garlic, minced
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¾ cup honey
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1 Tbsp sesame oil
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1 Tbsp cornstarch + 2 Tbsp water (for thickening)
Instructions
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Preheat oven to 350°F. Lay out four 12×12-inch foil sheets.
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In a small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp water. Set aside.
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In a saucepan, combine soy sauce, rice vinegar, garlic, honey, and sesame oil. Bring to a boil. Add cornstarch slurry and whisk until thickened. Set aside.
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In a large bowl, combine chicken, peppers, onion, broccoli, and snap peas. Add 1 cup of the sauce and toss to coat.
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Divide mixture evenly among foil sheets. Fold to seal packets.
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For Oven: Bake on a sheet pan for 25 minutes until chicken is cooked through and veggies are tender.
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For Grill: Preheat grill to medium-high. Grill foil packets 6–7 minutes per side until chicken is cooked through.
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Carefully open packets, drizzle with extra sauce if desired, and serve immediately.
Notes
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Add pineapple chunks or mushrooms for variety.
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Chicken thighs can be used instead of breasts.
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Double foil if grilling to prevent tearing.
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Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked / Grilled
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 95 mg