Savory Sheet Pan Teriyaki Chicken & Veggies

$- 4 boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup bell peppers (red, yellow, and green), sliced - 1 cup snap peas - 1 medium carrot, thinly sliced The chicken thighs are juicy and flavorful. They cook well and stay tender. The assorted veggies add color and crunch. Broccoli, bell peppers, snap peas, and carrots make a great mix. You can also use other veggies if you prefer. Just remember to cut them to a similar size for even cooking. - 1/4 cup soy sauce (low sodium) - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1 tablespoon cornstarch - 1 tablespoon sesame oil The teriyaki sauce is the star of this dish. It’s sweet and savory. Soy sauce gives it a rich flavor. Honey adds sweetness. Rice vinegar brings a nice tang. Garlic and ginger add warmth and depth. Cornstarch thickens the sauce and makes it cling to the food. Sesame oil gives a nutty finish that is delightful. - Sesame seeds - Chopped green onions Garnishes make the dish pop! Sesame seeds add a nice crunch. Chopped green onions give a fresh taste. These little touches enhance both flavor and look. They make your meal feel special and gourmet. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step ensures even cooking. Next, line a large baking sheet with parchment paper. This makes clean-up easy and keeps food from sticking. Now, let’s make the teriyaki sauce. In a mixing bowl, whisk together the following ingredients: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1 tablespoon cornstarch - 1 tablespoon sesame oil Mix until smooth. This sauce will give your chicken and veggies a sweet and savory taste. Take your chicken thighs and place them on the prepared baking sheet. Pour half of the teriyaki sauce over the chicken. Make sure each piece is well coated. Next, it's time to add the veggies. Arrange the broccoli, bell peppers, snap peas, and carrot slices around the chicken. Drizzle the rest of the teriyaki sauce over the veggies. Toss the vegetables gently to coat them evenly with the sauce. This helps the flavors blend together. Bake your dish in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender-crisp. Once done, remove the baking sheet from the oven. Let it rest for a few minutes. This helps the juices settle. Serve your teriyaki chicken and vegetables hot. You can garnish them with sesame seeds and chopped green onions for a lovely touch. Enjoy your meal! To make a great teriyaki sauce, start with the right balance. You can adjust the sweetness by adding more honey or cutting back if it’s too sweet. If you want more saltiness, add extra soy sauce. For a thick sauce, mix cornstarch with a bit of water before adding it to the sauce. This will help it coat the chicken and veggies nicely. Choosing the right vegetables can change the dish. Broccoli, bell peppers, snap peas, and carrots work great. You can also try zucchini, asparagus, or even mushrooms for a different taste. If you want to switch things up, feel free to add or substitute your favorite veggies. Just remember to cut them into similar sizes for even cooking. For the best flavor, marinate the chicken thighs for at least 30 minutes. This lets the sauce soak in and makes the chicken juicy. If you prefer, you can grill or sauté the chicken instead of baking. Both methods add a nice char and flavor. Just be sure to cook it to the right temperature, which is 165°F (75°C). Pro Tips Marinate for More Flavor: If time allows, marinate the chicken in the teriyaki sauce for 30 minutes to an hour before baking. This enhances the flavor and tenderness of the chicken. Veggie Variations: Feel free to swap in your favorite vegetables like zucchini, asparagus, or mushrooms. Just keep in mind cooking times may vary. Use Fresh Ingredients: For the best flavor, use fresh garlic and ginger. They will make a noticeable difference in the taste of your teriyaki sauce. Check Chicken Temperature: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. {{image_2}} You can make this dish healthier with some simple swaps. Here are a few ideas: - Use skinless chicken breasts instead of thighs for fewer calories. - Replace honey with a low-calorie sweetener. - For gluten-free options, use tamari instead of soy sauce. These changes keep the dish tasty while cutting down on calories and gluten. Want to spice things up? Here are ways to add extra flavor: - Add red pepper flakes for some heat. - Fresh herbs like cilantro or basil can brighten the dish. - Try teriyaki sauce variations, like adding pineapple juice for a sweet twist. Mixing and matching flavors makes your meal unique each time. Meal prepping makes cooking easy. Here’s how you can prepare this dish in advance: - Marinate the chicken and cut the veggies a day ahead. - Store everything in an airtight container in the fridge. Leftovers can also be a lifesaver: - Store them in the fridge for up to three days. - Reheat in the oven or microwave for a quick meal. These tips help you enjoy your Sheet Pan Teriyaki Chicken and Vegetables again! Store your sheet pan teriyaki chicken and vegetables in the fridge. It lasts for about 3 to 4 days. Use airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to let the dish cool before sealing. You can freeze this dish. Freeze it after cooking. Place it in freezer-safe bags or containers. It stays good for about 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in the oven or microwave until hot. Get creative with your leftovers! Shred the chicken and mix it into a salad. Try it in a wrap with fresh veggies. Serve the veggies on rice or quinoa for a quick meal. Pair the dish with steamed rice, noodles, or a simple green salad for a tasty side. Yes, you can use chicken breasts. However, chicken thighs have more fat and flavor. They stay juicier during cooking. If you use breasts, reduce the baking time by about five minutes. Chicken breasts cook faster and can dry out. Aim for an internal temperature of 165°F (75°C) for both cuts. If you need a substitute, try tamari for a gluten-free option. Coconut aminos work well for a soy-free choice. For a sweeter flavor, use liquid aminos or even a mix of broth and a little vinegar. These options can fit various dietary needs. Always adjust the amounts to suit your taste. The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, check the juices. They should run clear, not pink. Also, the meat should no longer be shiny. This post covered tasty chicken thighs with a homemade teriyaki sauce and fresh veggies. You learned how to prepare, bake, and serve this dish, plus tips for adjusting flavors and storing leftovers. Remember, cooking is flexible, so feel free to try different veggies or sauces. Enjoy your new teriyaki skills and create delicious meals that fit your taste. Happy cooking!$

Savory Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring chicken thighs and colorful vegetables coated in a homemade teriyaki sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup snap peas
1 medium carrot, thinly sliced
0.25 cup soy sauce (low sodium)
0.25 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon sesame oil
to taste sesame seeds for garnish
to taste green onions, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until well combined. This will be your teriyaki sauce.
Place the chicken thighs on the prepared baking sheet and pour half of the teriyaki sauce over the chicken, ensuring they are well coated.
Arrange the broccoli, bell peppers, snap peas, and carrot slices around the chicken on the baking sheet. Drizzle the remaining teriyaki sauce over the vegetables.
Toss the vegetables gently to coat them evenly with the sauce.
Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C), and the vegetables are tender-crisp.
Remove the baking sheet from the oven and let it rest for a few minutes.
Serve the teriyaki chicken and vegetables hot, garnished with sesame seeds and chopped green onions.

Notes

Feel free to substitute vegetables based on your preference.

Keyword chicken, easy dinner, sheet pan, teriyaki