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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 cup snap peas - 1 carrot, thinly sliced - 1 tablespoon olive oil - Salt and pepper to taste For this dish, I love using boneless, skinless chicken thighs. They cook evenly and stay juicy. You can swap them out for chicken breasts if you prefer. Using fresh veggies makes a big difference too. I recommend broccoli, bell pepper, snap peas, and carrot. These add great color and crunch. You can mix in other veggies based on what you have at home. - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) The teriyaki sauce brings all the flavors together. I use low-sodium soy sauce to keep it balanced. Honey adds sweetness, while rice vinegar gives it a nice tang. Ginger and garlic bring lots of flavor. To thicken the sauce, I mix cornstarch with water. This makes the sauce nice and glossy. - Sesame seeds - Green onions, chopped For a pretty finish, I sprinkle sesame seeds on top. Chopped green onions add a nice pop of color and flavor. These simple garnishes make your dish look special without extra work. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a small saucepan over medium heat, combine: - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - Stir these ingredients well and let them come to a simmer. - To thicken the sauce, whisk in a cornstarch slurry made with: - 1 tablespoon cornstarch mixed with 1 tablespoon water. - Cook for 1-2 minutes until thickened, then remove from heat. - Place 4 boneless, skinless chicken thighs in a large bowl. - Drizzle the chicken with 1 tablespoon olive oil and season with salt and pepper to taste. - Add: - 2 cups broccoli florets - 1 sliced bell pepper (red or yellow) - 1 cup snap peas - 1 thinly sliced carrot - Pour half of the teriyaki sauce over the chicken and vegetables. - Toss everything to coat evenly. - Spread the chicken and veggies evenly on the lined baking sheet. - Make sure they are in a single layer for even cooking. - Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the veggies are tender-crisp. - In the last 5 minutes of baking, drizzle the remaining teriyaki sauce over the chicken and vegetables. - Once done, remove from the oven and let it cool for a couple of minutes. - Garnish with sesame seeds and chopped green onions before serving. To make a great teriyaki sauce, you must balance sweetness and saltiness. Start with low-sodium soy sauce to control salt levels. Then, add honey for sweetness. You can adjust the amount of each until you get it just right. If you want a twist, try using maple syrup instead of honey. This adds a unique flavor. When you arrange the chicken and veggies on the baking sheet, keep them in a single layer. This step helps everything cook evenly. If the pieces overlap, some may not cook through. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. Once it hits this mark, your chicken is safe to eat. Pair your sheet pan teriyaki chicken with simple side dishes. Jasmine rice or quinoa works well to soak up extra sauce. You can also add a fresh salad for a crunchy contrast. For a beautiful meal, garnish with sesame seeds and green onions. This not only adds color but also enhances the flavor. Pro Tips Marinate for More Flavor: Let the chicken marinate in the teriyaki sauce for at least 30 minutes or overnight in the refrigerator for a deeper flavor. Vegetable Variations: Feel free to swap in seasonal vegetables like zucchini or asparagus for a different twist on this dish. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for safe consumption. Serve with Rice: This dish pairs wonderfully with steamed rice or quinoa to soak up the delicious teriyaki sauce. {{image_2}} You can switch up the protein in this dish easily. Chicken thighs are great, but chicken breasts work well too. They will still stay juicy if you don’t overcook them. If you want a meatless meal, try using tofu. Just cube it and toss it in with the veggies. For seafood lovers, shrimp is a tasty choice. Cook it for a shorter time so it stays tender. Beef can also shine in this dish. Use thinly sliced steak for a quick-cooking option. Feel free to mix in other vegetables. Zucchini, asparagus, or cauliflower can add nice flavors. You can also use green beans or mushrooms. They will cook well with the chicken and sauce. Seasonal veggies can change the dish too. In summer, try fresh corn or bell peppers. In fall, use squash or Brussels sprouts. This makes the dish fun and fresh all year round. You can make your teriyaki sauce from scratch. If you need a quick fix, store-bought options work too. Just check the label for sodium levels. You might want to adjust the sweetness. If you like less sugar, use less honey. If you want spice, add some red pepper flakes or sriracha. This will give your dish a nice kick. You can also try adding citrus zest for a bright flavor. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This keeps them fresh for up to four days. I recommend using glass containers. They help maintain flavor and are easy to clean. You can freeze portions for later meals. Divide the leftovers into smaller containers. Make sure to leave some space at the top, as food expands when frozen. To thaw, place the container in the fridge overnight. Reheat in the microwave or oven until it's hot all the way through. To keep your meal at its best, store it properly. In the fridge, aim to eat it within four days. If frozen, try to use it within three months. Always check for any changes in smell or color before eating. Enjoy the same great taste every time! Yes, you can make teriyaki sauce ahead of time. To do this, follow these steps: - Cook the sauce: Combine soy sauce, honey, rice vinegar, ginger, and garlic in a pan. - Cool it down: Once thickened, let it cool to room temperature. - Store it: Pour the sauce into an airtight container. It can stay in the fridge for up to a week. Making the sauce ahead saves time. You can use it for other dishes too. Just shake it well before using. Baking chicken thighs at 400°F takes about 25 to 30 minutes. Here are some tips: - Check the internal temperature: It should reach 165°F for safety. - Use a meat thermometer: This tool helps ensure perfect cooking. Different cuts of chicken may take longer. For example, chicken breasts usually need about 30 to 35 minutes. Always check for doneness. You can use many vegetables for sheet pan meals. Here are some great options: - Broccoli: Adds crunch and pairs well with teriyaki. - Bell Peppers: Use red or yellow for color and sweetness. - Snap Peas: They add a nice snap and freshness. - Carrots: Thin slices cook quickly and add sweetness. Feel free to mix and match. Seasonal veggies work great too! Just ensure they cook at the same rate as the chicken. To wrap up, we explored how to make a delicious sheet pan teriyaki chicken. You learned about the key ingredients, such as chicken thighs, fresh veggies, and a tasty sauce. I shared simple steps to create this dish and tips to make it even better. Feel free to customize it with different proteins or veggies. Remember to store leftovers safely for later meals. With this knowledge, you can enjoy a healthy, vibrant meal anytime.

Sweet & Savory Teriyaki Chicken Sheet Pan Delight

A delicious and easy sheet pan meal featuring teriyaki chicken and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups broccoli florets
  • 1 bell pepper sliced (red or yellow)
  • 1 cup snap peas
  • 1 carrot thinly sliced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish sesame seeds
  • for garnish green onions, chopped
  • 0.25 cup soy sauce (low sodium)
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, ginger, and garlic. Stir to combine and let it come to a simmer.
  • Once the sauce is simmering, whisk in the cornstarch slurry. Cook for 1-2 minutes until thickened, then remove from heat and set aside.
  • Place the chicken thighs in a large bowl, drizzle with olive oil, and season with salt and pepper. Add the broccoli, bell pepper, snap peas, and carrot. Pour half of the teriyaki sauce over the chicken and vegetables. Toss to coat everything evenly.
  • Spread the chicken and veggies evenly on the prepared baking sheet, ensuring they are in a single layer for even cooking.
  • Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the veggies are tender-crisp.
  • In the last 5 minutes of baking, drizzle the remaining teriyaki sauce over the chicken and vegetables and return to the oven.
  • Once done, remove from the oven and let it cool for a couple of minutes. Garnish with sesame seeds and chopped green onions before serving.

Notes

For best results, ensure chicken is cooked to an internal temperature of 165°F.
Keyword chicken, easy dinner, sheet pan, teriyaki