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:
4 boneless skinless chicken breasts – cut into 1 ½ inch pieces
2 bell peppers, chopped
1 small onion, chopped
2 cups broccoli florets
1 cup sugar snap peas
Teriyaki Sauce:
1 cup soy sauce
3 Tbsp rice vinegar
3 cloves garlic, minced
¾ cup honey
1 Tbsp sesame oil
1 Tbsp cornstarch + 2 Tbsp water (for thickening)
Instructions
Preheat oven to 350°F. Lay out four 12×12-inch foil sheets.
In a small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp water. Set aside.
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.
In a large bowl, combine chicken, peppers, onion, broccoli, and snap peas. Add 1 cup of the sauce and toss to coat.
Divide mixture evenly among foil sheets. Fold to seal packets.
For Oven: Bake on a sheet pan for 25 minutes until chicken is cooked through and veggies are tender.
For Grill: Preheat grill to medium-high. Grill foil packets 6–7 minutes per side until chicken is cooked through.
Carefully open packets, drizzle with extra sauce if desired, and serve immediately.
Notes
Add pineapple chunks or mushrooms for variety.
Chicken thighs can be used instead of breasts.
Double foil if grilling to prevent tearing.
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