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- 4 boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup bell peppers, sliced (mix of red and yellow) - 1 cup snap peas - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 clove garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) The main ingredients are simple, yet they work well together. The chicken thighs give a juicy bite. Broccoli, bell peppers, and snap peas add color and crunch. You can swap the veggies based on your family’s favorites. For the teriyaki sauce, I use low-sodium soy sauce. It cuts the salt but keeps the flavor. Honey adds sweetness, while rice vinegar gives a nice tang. The sesame oil adds depth. Garlic and ginger give the sauce a vibrant kick. The cornstarch slurry thickens the sauce, making it stick to the chicken and veggies. This dish is all about balance. You want juicy chicken and crispy vegetables, all wrapped in that delicious teriyaki sauce. It’s an easy way to make a tasty meal your family will love! Set your oven temperature to 400°F (200°C). This heat will help cook the chicken and veggies evenly. Next, prepare a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. In a medium mixing bowl, combine the following sauce ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 clove garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water Whisk these ingredients together until they blend well. Set this tasty sauce aside for later. Place the chicken thighs on one side of the baking sheet. Season both sides of the chicken with salt and pepper. Then, drizzle half of the teriyaki sauce over the chicken. Make sure each piece is coated for great flavor. On the other side of the baking sheet, add the following vegetables: - 1 cup broccoli florets - 1 cup sliced bell peppers (red and yellow) - 1 cup snap peas Drizzle the veggies with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then toss them lightly. This helps coat the veggies with oil and seasoning. Now, transfer the baking sheet to the preheated oven. Bake for 20 to 25 minutes. Use a meat thermometer to check the chicken. It should reach an internal temperature of 165°F (75°C). The vegetables should be tender but still colorful. About five minutes before the cooking time is done, drizzle the remaining teriyaki sauce over both the chicken and veggies. This step adds a delicious glaze as they finish cooking. When the dish is done, remove it from the oven. Let it rest for a few minutes to keep the juices in. Before serving, sprinkle sesame seeds and sliced green onions on top. This not only adds flavor but also makes the dish look great. - Ensure chicken is evenly coated with sauce for flavor. - Choose fresh, vibrant vegetables for best results. When you coat the chicken, it helps lock in flavor and moisture. This makes your dish taste great. Fresh vegetables not only add color but also provide crunch and nutrients. Look for bright broccoli, crisp bell peppers, and sweet snap peas. - Pair with steamed rice or salad. - Use remaining sauce for additional flavor on the plate. Serving with rice makes a complete meal. The rice soaks up the sauce, giving each bite more taste. A light salad can also balance the dish. Drizzling extra sauce on the plate enhances the flavor even more. - Best baking sheets for even cooking. - Recommended mixing bowls for sauce preparation. Choose a baking sheet with a rim to catch any drips. A non-stick surface helps with easy cleanup. For mixing the sauce, a medium bowl works best. A whisk helps blend the ingredients well. {{image_4}} You can change the meat in this dish. Use chicken breasts instead of thighs for a leaner option. If you want a vegetarian meal, tofu is a great choice. It soaks up the teriyaki sauce well. For a seafood twist, substitute shrimp. Pork also works and gives a different flavor. Feel free to mix up the veggies! Zucchini adds a nice crunch. Carrots will sweeten the dish and give it color. If you're short on time, frozen vegetable mixes are perfect. They are quick to use and still taste great. Want to play with the sauce? Add pineapple juice for a fruity twist. If you like heat, sprinkle in some chili flakes. You can also adjust the sweetness. Use more honey for a sweeter taste, or add salt if you want more flavor. To keep your Sheet Pan Teriyaki Chicken fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Place the chicken and veggies in separate containers if possible. This helps keep their flavors intact. Leftovers stay good in the fridge for about three to four days. If you want to save some for later, freezing is a great option. Portion the chicken and veggies into freezer-safe bags. Remove as much air as you can from the bags. This helps prevent freezer burn. You can freeze these portions for up to three months. To reheat, simply thaw in the fridge overnight before cooking. You can reheat your teriyaki chicken in the microwave or oven. For the microwave, place the chicken and veggies on a microwave-safe plate. Heat for about 2-3 minutes, checking often. For the oven, preheat it to 350°F (175°C) and bake for about 10-15 minutes. Cover the dish with foil to keep moisture. This keeps the chicken juicy and the veggies tender. Making Sheet Pan Teriyaki Chicken takes about 35 minutes. Here is a quick breakdown: - Prep Time: 10 minutes - Cook Time: 20-25 minutes - Total Time: 35 minutes This means you can serve a tasty dinner in under an hour! Yes, you can use different proteins and veggies. Chicken thighs work well, but chicken breasts, tofu, or shrimp are great choices too. For veggies, feel free to swap out broccoli, bell peppers, and snap peas. Zucchini or carrots can add fun textures. Use what you have on hand! For storing leftovers, place them in an airtight container. Keep the chicken and veggies in the fridge. They stay fresh for about 3-4 days. If you want to keep them longer, freeze the leftovers. They can last for about 2-3 months in the freezer. If you like heat, try adding red pepper flakes or sriracha to the sauce. Start with a small amount and taste as you go. You can also use spicy sesame oil instead of regular sesame oil for extra kick. This recipe is very kid-friendly! To adjust the flavors for kids, use less garlic and ginger. You can also make the sauce sweeter by adding more honey. Serve the chicken and veggies alongside rice for a fun meal they will enjoy! In this blog post, we covered how to make a simple and tasty sheet pan teriyaki chicken meal. We explored the main ingredients, including chicken thighs and fresh veggies. We detailed step-by-step instructions for cooking and glazing the dish. Plus, we shared tips on serving, storing leftovers, and making tasty variations. This recipe is easy and fun. You can adjust it to your family's taste. Enjoy your cooking and try new flavors! This meal will surely become a favorite.

Sheet Pan Teriyaki Chicken

Get ready to impress with this Sheet Pan Teriyaki Chicken Delight! This one-pan meal features juicy chicken thighs alongside vibrant veggies like broccoli and bell peppers, all drizzled with a homemade teriyaki sauce that adds an irresistible glaze. Perfect for busy weeknights, this flavorful dish is easy to prep and clean up. Click through now for the full recipe and enjoy a delicious, hassle-free dinner everyone will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup broccoli florets

1 cup bell peppers, sliced (a mix of red and yellow for vibrant color)

1 cup snap peas

1 tablespoon olive oil

Salt and pepper to taste

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Sesame seeds and sliced green onions for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easier cleanup after cooking.

    Prepare the Teriyaki Sauce: In a medium mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and the cornstarch slurry. Whisk thoroughly until all ingredients are well integrated. Set this flavorful sauce aside for later use.

      Arrange the Chicken: Place the chicken thighs on one side of the prepared baking sheet. Season both sides generously with salt and pepper, then drizzle half of the teriyaki sauce over the chicken, ensuring each piece is thoroughly coated for maximum flavor.

        Add the Vegetables: On the opposite side of the baking sheet, add the broccoli florets, sliced bell peppers, and snap peas. Drizzle the vegetables with olive oil, then sprinkle salt and pepper over them. Toss lightly to ensure all veggies are well coated in the oil and seasoning.

          Bake to Perfection: Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the vegetables are tender yet still vibrant.

            Glaze for Extra Flavor: About five minutes before the cooking time is up, drizzle the remaining teriyaki sauce over both the chicken and vegetables. This will create a delicious glaze as they finish cooking.

              Final Touches: Once cooked, remove the baking sheet from the oven. Allow the dish to rest for a few minutes to lock in the juices. Before serving, sprinkle sesame seeds and sliced green onions on top to add a finishing touch and enhance presentation.

                Prep Time: 10 min | Total Time: 35 min | Servings: 4

                  - Serving Suggestions: Serve the chicken and vegetables hot on a plate, drizzled with any remaining sauce for added flavor. A side of steamed rice or a light salad complements this dish beautifully!