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- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces - 2 cups snap peas, trimmed - 1 red bell pepper, sliced - 1 cup carrots, thinly sliced - 1/4 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 tablespoon honey (or maple syrup for a vegan option) - 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening) - Sesame seeds, for garnish - Chopped green onions, for garnish Gather these ingredients before you start cooking. The chicken is the star of the dish. I like to use thighs for juiciness. Snap peas add crispness and color. The red bell pepper and carrots bring sweetness and crunch. The marinade gives all the flavors a boost. You can use store-bought teriyaki sauce or make your own. If you want a thicker sauce, the cornstarch is a great trick. It helps make the sauce cling to the chicken and veggies. Garnishing with sesame seeds and green onions makes the dish look beautiful. Enjoy these tips as you prep for a delicious meal! To start, gather your ingredients and get ready to mix. In a large bowl, combine: - 1/4 cup teriyaki sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 tablespoon honey Stir these together until they blend well. This mixture gives the chicken a sweet and savory flavor. Next, add the chicken pieces. Toss them in the marinade until they are fully coated. If you have extra time, let them marinate for about 15 minutes. This step enhances the flavor but is optional if you’re in a hurry. Now, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the marinated chicken evenly on the sheet. Bake the chicken for 10 minutes. This initial cooking allows it to start cooking through. While the chicken bakes, prepare your vegetables. In a separate bowl, mix: - 2 cups snap peas, trimmed - 1 red bell pepper, sliced - 1 cup carrots, thinly sliced Add a splash of soy sauce and a drizzle of sesame oil to the veggies. Toss them to coat. After the chicken has baked for 10 minutes, take it out of the oven. Gently stir in the mixed vegetables, spreading them around the chicken. Return the baking sheet to the oven and bake for an additional 12-15 minutes. The chicken should be fully cooked and the vegetables tender-crisp. If you want a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water. Add this mixture to your baking sheet. Stir everything together, then bake for another 2-3 minutes. This will thicken the sauce nicely. When done, remove the baking sheet from the oven. Let it sit for a few minutes before serving. For a beautiful presentation, serve the chicken and vegetables on a large platter. Drizzle any remaining sauce over the top. Finish with sesame seeds and chopped green onions for extra flavor and color. Marinating adds depth to your dish. I recommend marinating the chicken for at least 15 minutes. If you're short on time, even a quick 5-minute soak helps. Use a bowl that fits your chicken nicely for easy mixing. Coat each piece well. This ensures every bite is packed with flavor. For roasting, snap peas, red bell peppers, and carrots work best. They keep their crunch while soaking up flavors. To achieve a tender-crisp texture, toss the veggies in a splash of soy sauce and sesame oil. Spread them evenly on the pan and check them often. You want them vibrant and slightly firm. You can make your own teriyaki sauce at home with simple ingredients. Mix together 1/4 cup soy sauce, 1 tablespoon honey, and 1 teaspoon cornstarch. This gives you a tasty sauce without additives. If you prefer vegan options, swap honey for maple syrup. You can even use low-sodium soy sauce for a lighter flavor. {{image_2}} You can switch up the protein in this dish. Tofu is a great choice for a vegetarian option. It soaks up the teriyaki sauce well. Just press it before cooking to remove extra moisture. If you want to use shrimp, choose large, peeled shrimp. They cook quickly and add a nice flavor. Beef is another option. Use thinly sliced flank steak for a tender bite. You can change the veggies based on the season. Try asparagus in spring or zucchini in summer. Broccoli also works great here. It adds a nice crunch and color. If you want even more crunch, add water chestnuts or bell peppers. They bring a fresh taste and a nice bite to the meal. If you like heat, add chili paste or flakes to the sauce. Just a little can give the dish a nice kick. Start small and adjust to your taste. For those who love spice, consider adding sliced jalapeños. They add a great flavor and heat. You can also serve the dish with sriracha on the side for extra spice. After making your teriyaki chicken, let it cool down a bit. Store it in an airtight container. This helps keep it fresh. It can last in the fridge for about 3 to 4 days. If you want to enjoy it later, keep it sealed well to avoid drying out. If you have leftovers, freezing is a great option. Use freezer-safe bags or containers. Squeeze out air to prevent freezer burn. Your teriyaki chicken will stay good for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently in the oven or microwave for best results. For meal prep, store the chicken and veggies separately. This keeps each component fresh and tasty. You can quickly assemble your meal when you’re ready to eat. Just combine the chicken and veggies and heat them up. This method saves time and adds variety to your meals throughout the week. Yes, you can use chicken breasts. They are leaner than thighs. This change affects the texture and flavor. Thighs are juicier and more flavorful. Breasts can dry out if overcooked. Adjust the cooking time if using breasts. They may need less time in the oven. Start with 8 to 10 minutes, then check for doneness. You can serve rice with the chicken. White or brown rice works great. Quinoa is also a nice option. For a low-carb choice, try cauliflower rice. Add a side salad for freshness. A simple cucumber salad pairs well too. These sides make it a complete meal. You get protein, veggies, and grains all in one! To make this dish gluten-free, use gluten-free soy sauce. Look for brands like Tamari or Coconut Aminos. Check labels to ensure they are gluten-free. You can also use coconut sugar instead of honey. Most other ingredients are naturally gluten-free. This way, everyone can enjoy the meal without worry. This blog post walked you through making a tasty sheet pan teriyaki chicken meal. We covered the main and optional ingredients, provided step-by-step instructions, and shared helpful tips and variations. You learned how to marinate, bake, and customize your dish. Remember, proper storage ensures your leftovers stay fresh. Feel free to explore different proteins and veggies to suit your taste. Cooking should be fun and versatile, so enjoy experimenting with this dish!

Sheet Pan Teriyaki Chicken & Snap Peas

Bring a burst of flavor to your dinner table with this Teriyaki Chicken & Snap Peas Delight! This easy-to-follow recipe combines tender chicken and vibrant vegetables, all tossed in a delicious homemade teriyaki sauce. Perfect for a quick weeknight meal, it’s ready in just 40 minutes! Click through to explore the step-by-step guide and make this tasty dish your new favorite!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 cups snap peas, trimmed

1 red bell pepper, sliced

1 cup carrots, thinly sliced

1/4 cup teriyaki sauce (store-bought or homemade)

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 tablespoon honey (or maple syrup for a vegan option)

2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Sesame seeds, for garnish

Chopped green onions, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.

    In a large mixing bowl, combine the teriyaki sauce, soy sauce, sesame oil, minced ginger, minced garlic, and honey. Mix until well combined.

      Add the chicken pieces to the bowl, tossing to coat them evenly in the sauce. Let it marinate for about 15 minutes for extra flavor (skip this step if short on time).

        On the prepared baking sheet, spread out the marinated chicken evenly. Bake in the preheated oven for 10 minutes.

          While the chicken is baking, prepare the vegetables. In a separate bowl, toss the snap peas, sliced bell pepper, and carrots with a splash of soy sauce and a drizzle of sesame oil.

            After 10 minutes, remove the baking sheet from the oven and stir in the vegetables, spreading them evenly around the chicken. Return to the oven and bake for an additional 12-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

              If you prefer a thicker sauce, mix the cornstarch with water and add it to the baking sheet, stirring everything together and returning to the oven for an additional 2-3 minutes until the sauce thickens.

                Once fully cooked, remove from the oven and let it sit for a few minutes before serving.

                  - Presentation Tips: Serve the chicken and vegetables on a large platter, drizzling any remaining sauce over the top. Garnish with sesame seeds and chopped green onions for a burst of color and flavor.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4