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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced into thin strips - 1 cup snap peas - 1 large carrot, peeled and thinly sliced For the main dish, I love using chicken thighs. They stay juicy and tender. Fresh veggies add color and crunch. I choose broccoli, bell pepper, snap peas, and carrot for variety. This mix brings a nice balance of flavors and textures. - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) The teriyaki sauce is key for flavor. I use low-sodium soy sauce to keep it healthier. Honey adds sweetness, while rice vinegar gives a nice tang. Fresh ginger and garlic bring warmth and depth. The cornstarch slurry helps thicken the sauce. - Sesame seeds - 2 green onions, finely chopped for garnish For a final touch, I like to sprinkle sesame seeds. They add crunch and a nutty flavor. Fresh green onions give a pop of color and freshness. These garnishes make the dish look and taste even better! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This hot temperature helps cook the chicken and veggies well. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. In a small saucepan, mix together the low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Stir these ingredients well. Heat this mixture over medium heat until it simmers gently. This step helps the flavors blend perfectly. To thicken the sauce, slowly whisk in the cornstarch slurry. Keep cooking for 1-2 minutes until it becomes thick. Once thickened, remove the saucepan from the heat and set it aside. Take your chicken thighs and place them in a large mixing bowl. Drizzle olive oil over the chicken and season it with salt and pepper. Toss the chicken to coat it well. Now, add the broccoli, bell pepper, snap peas, and sliced carrot into the bowl. Pour half of the teriyaki sauce over this mix. Gently toss everything to ensure it is evenly covered. Transfer the chicken and vegetable mixture onto your lined baking sheet. Spread them out so they cook evenly. Place the baking sheet in the oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies should be tender but still crisp. In the last 5 minutes of baking, drizzle the remaining teriyaki sauce over the chicken and veggies. This adds a flavorful glaze that makes the dish shine. After baking, carefully take the sheet pan out of the oven. Let it cool for a couple of minutes. Before serving, sprinkle sesame seeds and finely chopped green onions on top. This adds a fresh touch and makes your dish look appealing! To get the best results, ensure even cooking. Spread the chicken and veggies in a single layer on the sheet. This helps them cook uniformly. If they are too close together, they can steam instead of roast. Seasoning is key to flavor. Always use salt and pepper on the chicken and veggies. Don't skip this step. A little seasoning makes a big difference in taste. Want to boost the taste? Try adding garlic powder or red pepper flakes. These spices add depth and a little heat. You can also toss in a splash of lime juice for a zesty kick. If you want alternatives for teriyaki sauce, consider using hoisin sauce. It offers a sweet and savory flavor too. You can also mix soy sauce with brown sugar for a quick fix. Using the right tools helps a lot. A large mixing bowl makes it easy to toss the chicken and veggies together. A good baking sheet is also important; it helps with even cooking. A sharp knife is essential for cutting veggies. It makes prep quick and safe. Dull knives can slow you down and lead to accidents. Always keep your knife sharp to make cooking easy. Pro Tips Marinate for More Flavor: For an even richer flavor, consider marinating the chicken thighs in the teriyaki sauce for at least 30 minutes before cooking. This will enhance the savory notes of the dish. Use Fresh Vegetables: Fresh vegetables not only taste better but also retain their nutrients. Opt for seasonal produce for the best results. Don’t Overcrowd the Pan: Ensure there's enough space between the chicken and vegetables on the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in less crispy vegetables. Customize Your Veggies: Feel free to swap in your favorite vegetables. Zucchini, bell peppers, or onions can be great additions to this dish! {{image_4}} You can switch up the protein in this dish. Here are some easy options: - Chicken options: You can use chicken breast or drumsticks instead of thighs. Both will work well! Just ensure they cook to 165°F for safety. - Vegetarian alternatives: If you prefer a plant-based meal, try tofu or tempeh. Both soak up the teriyaki sauce nicely. Press tofu to remove water for the best texture. The great thing about this recipe is its flexibility with veggies. You can use: - Other vegetables: Zucchini, asparagus, or bell peppers work great too. Feel free to mix and match! - Seasonal vegetable ideas: Use squash in fall or green beans in summer. Fresh veggies add color and taste to your meal. You can also play around with the teriyaki sauce. Here are two main paths: - Homemade vs. store-bought: Making your sauce is quick and fun! But if you're short on time, store-bought sauces can be a good shortcut. Just check for low sodium options! - Flavor variations for sauce: Add pineapple juice for sweetness or sesame oil for a nutty flavor. You can even spice it up with chili flakes for heat. To keep your sheet pan teriyaki chicken and veggies fresh, place leftovers in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. This method helps maintain flavor and texture. To reheat chicken and veggies, you have a few options: - Microwave: Place the dish in a microwave-safe container. Heat for 1-2 minutes, stirring halfway through. - Oven: Preheat your oven to 350°F (175°C). Spread the leftovers on a baking sheet and heat for about 10-15 minutes. - Stovetop: Heat a non-stick pan over low heat. Add a splash of water and stir the dish until warmed through. If you want to save some for later, freezing is a great option. Here’s how: - Allow the dish to cool completely. - Transfer it to a freezer-safe container or bag. - Label the container with the date. The meal can be frozen for up to three months. - To thaw, place it in the fridge overnight before reheating. You can serve many sides with this dish. Here are some great options: - Steamed rice: White or brown rice works well. - Quinoa: This adds a nutty flavor and is full of protein. - Noodles: Try soba or udon for a fun twist. - Salad: A light salad with sesame dressing complements the meal. - Edamame: These young soybeans are healthy and tasty. Yes, you can use frozen vegetables. They save time and still taste great. Just remember to thaw them first. This way, they will cook evenly. Fresh veggies have a little more crunch, though. If you love that texture, go for fresh. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has the same taste without gluten. You can also find gluten-free soy sauce at many stores. Always check the label to be sure. Teriyaki sauce is very versatile. Here are some ideas: - Stir-fry: Add it to your favorite meats or veggies. - Grilled meats: Brush it on chicken, pork, or beef before grilling. - Marinade: Use it to marinate tofu for extra flavor. - Glaze: Drizzle over roasted vegetables for a sweet finish. - Rice bowls: Use it to dress up rice bowls with various toppings. Leftovers will last for about 3 to 4 days in the fridge. Store them in an airtight container. If you want them to last longer, freeze them. Just make sure to thaw before reheating. Always check for signs of spoilage before eating. You learned how to make tasty Teriyaki Chicken with fresh veggies. We covered key ingredients, like chicken thighs and a simple sauce. I shared tips for perfecting the dish and variations to suit your taste. In the end, this recipe is quick and fun. Enjoy experimenting with flavors and ingredients. Remember, cooking should be enjoyable, so have fun in the kitchen!

Sweet & Savory Teriyaki Chicken Sheet Pan Delight

A delicious and easy sheet pan meal featuring chicken thighs and vibrant vegetables, all glazed with a homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a small saucepan over medium heat, combine the low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Stir well and bring to a gentle simmer.
  • Slowly whisk in the cornstarch slurry once the sauce reaches a simmer. Cook for an additional 1-2 minutes until thickened, then remove from heat.
  • In a large mixing bowl, add the chicken thighs, drizzle with olive oil, and season with salt and pepper. Toss in the broccoli, bell pepper, snap peas, and carrot, then pour half of the teriyaki sauce over the mixture and toss to coat.
  • Transfer the chicken and vegetable mixture onto the lined baking sheet in a single layer.
  • Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender but still crisp.
  • In the final 5 minutes of baking, drizzle the remaining teriyaki sauce over the chicken and vegetables.
  • Remove from the oven, let sit for a couple of minutes, then garnish with sesame seeds and chopped green onions before serving.

Notes

Serve directly from the baking sheet for a rustic appeal or over rice for a delightful twist.
Keyword chicken, easy dinner, sheet pan, teriyaki