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- 4 boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup assorted bell peppers (red, yellow, and green), thinly sliced - 1 cup snap peas - 1 medium carrot, cut into thin rounds - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch - 1 tablespoon sesame oil - Sesame seeds - Chopped green onions When I make Sheet Pan Teriyaki Chicken and Vegetables, I always choose fresh ingredients. The chicken thighs are tender and juicy. Broccoli and bell peppers add crunch and color. Snap peas bring a sweet snap, while carrots add a nice touch. Now, let's talk about the teriyaki sauce. I love that it balances sweet and salty. The soy sauce gives it depth. Honey adds sweetness, while rice vinegar adds a zing. Fresh garlic and ginger bring warmth and aroma. Cornstarch thickens the sauce just right, and sesame oil adds a nutty flavor. For garnishes, I always sprinkle sesame seeds and chopped green onions. They add a lovely finish and extra flavor. This dish looks great and tastes even better, making it a hit at my table. {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. - Whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and cornstarch. This sauce is the heart of the dish. It blends sweet, salty, and tangy flavors. The soy sauce adds depth, while honey brings sweetness. Rice vinegar lifts the taste, and garlic and ginger add warmth. Cornstarch helps thicken the sauce. - Place chicken thighs and coat with teriyaki sauce. - Add vegetables and drizzle remaining sauce. Lay the chicken flat on the sheet. Pour half the sauce over it. Make sure each piece is well-coated. Then, arrange broccoli, bell peppers, snap peas, and carrot around the chicken. Drizzle the rest of the sauce on top. This allows the veggies to soak in the flavor. - Bake for 25-30 minutes until chicken reaches 165°F (75°C). The chicken should be juicy and tender. Use a meat thermometer to check the temperature. The veggies should be bright and crisp, adding color and crunch. - Let it rest and garnish before serving. After baking, let the dish rest for a few minutes. This helps the juices settle. Garnish with sesame seeds and chopped green onions. These add a fresh touch and make the dish pop. To balance sweetness and saltiness, start with low-sodium soy sauce. This keeps the sauce from being too salty. Add honey a little at a time. Taste as you mix. You want it sweet but not overpowering. If it's too sweet, add more soy sauce. If it’s too salty, add honey to balance it. To smooth out your sauce, whisk well. Make sure the cornstarch fully dissolves to avoid lumps. You can also heat the sauce over low heat. This helps blend the flavors. Let it cool slightly before using it on chicken and veggies. Choosing fresh vegetables is key. Look for bright colors and firm texture. For broccoli, pick florets that are tight and green. When selecting bell peppers, choose ones that feel heavy for their size. Snap peas should snap when bent. Carrots should be crisp and not bend easily. To add more color or flavor, try using different veggies. Red cabbage adds crunch and color. Zucchini can add a nice texture too. You can also toss in fresh herbs like cilantro for extra taste. For even cooking, spread the chicken and veggies in a single layer on the pan. This helps them cook evenly. Avoid crowding the pan; it can cause steaming instead of roasting. To check for doneness, use a meat thermometer. The chicken should reach 165°F (75°C). For veggies, they should be tender but still crisp. A fork should easily pierce them without falling apart. Pro Tips Marinate for More Flavor: For an even more flavorful dish, consider marinating the chicken thighs in the teriyaki sauce for at least 30 minutes or up to overnight in the refrigerator. Veggie Variations: Feel free to mix and match your favorite vegetables. Zucchini, asparagus, or even mushrooms can add great taste and texture to your dish. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe eating. Serving Suggestions: Serve this dish over steamed rice or cooked quinoa to soak up the delicious teriyaki sauce, making it a complete meal. {{image_4}} You can mix things up by using different proteins in this dish. Chicken thighs are juicy and tasty, but chicken breast works too. If you want a plant-based option, try tofu. Just press and cube it first. Shrimp also makes a great choice. They cook quickly and soak up the teriyaki sauce well. Adjust the cooking time if you use shrimp. They only need about 10-15 minutes to cook through. Feel free to switch out vegetables based on what you have. Seasonal veggies can add fun flavors, too. Think about using zucchini, asparagus, or even mushrooms. If you have leftover veggies in your fridge, toss them in! Just cut them into similar sizes for even cooking. Mixing colors makes the dish look even more appealing. You can easily make this dish gluten-free. Swap out the low-sodium soy sauce for a gluten-free variety, like tamari. This keeps the same great taste without the gluten. Check the labels on your honey and other sauces to ensure they are gluten-free too. Enjoy a delicious meal that everyone can enjoy! To store leftovers, place the chicken and vegetables in an airtight container. Make sure to cover them well to keep fresh air out. This will help maintain their taste. You can keep the dish in the fridge for up to four days. After that, the quality may drop. You can freeze this meal for future dinners. First, let the dish cool down completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It is best to use it within three months for the best flavor. To reheat, take the frozen meal out and let it thaw in the fridge overnight. For quick reheating, place it in the microwave for about 5-7 minutes or until warm. You can also reheat it in the oven at 350°F (175°C) for 15-20 minutes. Make sure it reaches an internal temperature of 165°F (75°C) before serving. Yes, you can prep ingredients in advance. Here are some tips: - Marinate Chicken: Combine the chicken with teriyaki sauce. Store it in the fridge for up to 24 hours. - Chop Vegetables: Cut your veggies a day before. Keep them in an airtight container. - Make Sauce: Prepare the teriyaki sauce early. Store it in the fridge for fresh flavor. This way, dinner will be quick and easy! Pair this dish with great sides. Here are some ideas: - Rice: White, brown, or jasmine rice works well. - Noodles: Try soba or rice noodles for a twist. - Salad: A fresh green salad adds crunch. - Bread: Serve with warm bread to soak up sauce. These sides will complement the dish beautifully. Ovens can vary in performance. Here’s how to adjust: - Convection Ovens: Reduce cooking time by about 5-10 minutes. - Older Ovens: Check chicken and veggies a few minutes earlier. - Temperature Variance: Use a meat thermometer to ensure chicken reaches 165°F (75°C). Monitoring closely helps achieve perfect results! In this blog post, we explored a delicious sheet pan teriyaki chicken recipe. We broke down the main ingredients, from chicken thighs to fresh veggies. I shared how to make the teriyaki sauce and step-by-step baking instructions. We also covered tips for perfecting the sauce, choosing veggies, and adjusting cooking times. As you try this dish, have fun with your ingredients and enjoy the flavors. This recipe is simple, healthy, and full of joy. Cooking at home can be easy and rewarding!

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup broccoli florets
  • 1 cup assorted bell peppers, thinly sliced
  • 1 cup snap peas
  • 1 medium carrot, cut into thin rounds
  • 1 4 low-sodium soy sauce
  • 1 4 honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • none sesame seeds for garnish
  • none chopped green onions for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
  • In a mixing bowl, thoroughly whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until you achieve a smooth and cohesive teriyaki sauce.
  • Lay the chicken thighs flat on the prepared baking sheet, ensuring they have ample space. Pour half of the delicious teriyaki sauce over the chicken, using a brush or spoon to ensure each piece is well-coated.
  • Around the chicken, artistically arrange the broccoli florets, sliced bell peppers, snap peas, and carrot rounds. Drizzle the remaining teriyaki sauce over the colorful vegetables, making sure they are evenly coated for flavor.
  • Gently toss the vegetables with your hands or a spatula to ensure they’re evenly coated in the teriyaki sauce.
  • Place the baking sheet in your preheated oven and bake for 25-30 minutes. The chicken should be fully cooked with an internal temperature of 165°F (75°C), while the vegetables should be tender yet still crisp.
  • Once baked, remove the sheet from the oven and allow it to rest for a few minutes to enhance the flavor absorption.
  • Serve the scrumptious teriyaki chicken and vibrant veggies hot from the oven, garnished with a sprinkle of sesame seeds and a generous handful of chopped green onions for a fresh finish.

Notes

Feel free to customize the vegetables based on your preference.
Keyword chicken, sheet pan, teriyaki, vegetables