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- 4 boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup bell peppers, sliced (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) - Garnishes: sesame seeds and sliced green onions The main ingredients in this dish are simple yet full of flavor. The chicken thighs provide a juicy base, while the veggies add bright colors and crunch. Broccoli, bell peppers, and snap peas give a nice mix of textures. For the teriyaki sauce, you need a few key items. Low-sodium soy sauce keeps the dish savory without being too salty. Honey brings a sweet touch, balancing the salt. Rice vinegar adds a hint of tang, making the sauce pop. Sesame oil brings a nutty flavor that rounds out the taste. Garlic and ginger add depth. The cornstarch slurry helps thicken the sauce, giving it a nice glaze. Finally, sesame seeds and green onions are the perfect garnishes, adding a fresh look and taste. - Preheat oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. This makes cleanup easy. - In a bowl, whisk together: - 1/4 cup 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) - Mix until smooth. Set it aside for later. - Place 4 boneless, skinless chicken thighs on one half of the baking sheet. - Season chicken with salt and pepper to taste. - Pour half the teriyaki sauce over the chicken. Make sure to coat it well. - On the other half of the sheet, add: - 1 cup broccoli florets - 1 cup sliced bell peppers (red and yellow) - 1 cup snap peas - Drizzle the veggies with 1 tablespoon olive oil. Toss lightly. - Bake for 20-25 minutes. The chicken should reach 165°F (75°C) to be safe to eat. - Five minutes before finishing, pour the rest of the teriyaki sauce over the chicken and veggies. This adds great flavor. This method makes a tasty meal with minimal effort. Enjoy the ease of sheet pan cooking! To check if your chicken is done, use a meat thermometer. The internal temperature should be 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. This simple check ensures safe and juicy chicken. For crispy veggies, spread them out on the baking sheet. Crowding can lead to steaming instead of roasting. Drizzle with olive oil and season well. Toss them slightly before baking to enhance their crispness. Want to add some heat? Sprinkle red pepper flakes into the teriyaki sauce. Start with a pinch and adjust to your taste. This small change brings extra flavor and warmth. You can also swap honey for other sweeteners. Maple syrup or agave nectar works well. Each sweetener gives a different note to the sauce. Experiment to find your favorite! If you use thicker chicken cuts, increase the baking time. Check for doneness at 25-30 minutes. Always verify the internal temperature before serving. For high-altitude baking, you may need to adjust the time. Higher altitudes can cause food to cook faster. Keep a close eye on your dish. You want it perfect, not overdone! {{image_2}} You can change up the veggies in this dish. Try using asparagus or green beans instead of snap peas. Both add a nice crunch and fresh taste. You can also add onions or carrots for more color and flavor. Just slice them thin so they cook well. If you want to switch the protein, you have options. You can use chicken breasts instead of thighs. Tofu is a great choice for a meat-free meal. You can also try pork or shrimp for a different twist. Both cook well and soak up the teriyaki sauce nicely. Need gluten-free options? Use tamari instead of soy sauce. It tastes similar but is safe for gluten-free diets. For a vegan version, look for vegan teriyaki sauce. You can make your own with soy sauce, maple syrup, and some garlic. This keeps the dish friendly for all diets. To keep your leftovers fresh, refrigerate them right away. Place the chicken and veggies in an airtight container. This helps to lock in moisture and flavor. Use glass or plastic containers with tight lids for best results. If you plan to eat them within three days, this method works well. You can easily reheat your leftovers in the microwave or oven. For the microwave, place the food on a microwave-safe plate. Heat it in 30-second bursts until warm. If you prefer the oven, preheat it to 350°F (175°C). Spread the food on a baking sheet and heat for about 10 minutes. Adding a splash of water can help maintain moisture. If you want to freeze the dish, let it cool completely first. Portion it into freezer bags or containers. Be sure to remove as much air as possible to prevent freezer burn. For best taste, eat it within three months. When ready to eat, thaw the dish overnight in the fridge. Reheat as mentioned above for best quality. This dish takes about 35 minutes to make. You spend 10 minutes prepping and 25 minutes cooking. You’ll love how quick it is, especially on busy nights. Yes, you can use frozen vegetables. They make cooking easier and faster. Fresh vegetables have a better taste and crunch. If you have fresh veggies, use them for the best flavor. Frozen works well, too, if you’re in a rush. Some great side dishes include rice or quinoa. You can also serve a simple salad. These sides balance the flavors and add more nutrients to your meal. Try a light cucumber salad to cool down the dish. Absolutely! You can make the teriyaki sauce ahead of time. Store it in the fridge for up to a week. Just mix all the ingredients and keep it in an airtight container. This makes your cooking even faster when you're ready to eat. In this blog post, we explored how to make delicious Sheet Pan Teriyaki Chicken. You learned about the simple ingredients, from chicken to vibrant veggies and a tasty sauce. The step-by-step instructions make it easy to prepare and bake. We shared tips for perfect chicken and ideas for swapping ingredients. Finally, we covered how to store and reheat leftovers. Try this recipe to enjoy a flavorful and healthy meal. Cooking can be fun and rewarding!

Sheet Pan Teriyaki Chicken

Looking for a quick and delicious dinner recipe? Try this Sheet Pan Teriyaki Chicken that packs flavor and nutrition in every bite! With tender chicken thighs, vibrant veggies, and a savory teriyaki sauce, it's an easy one-pan meal perfect for busy weeknights. Just mix, bake, and enjoy! Click to explore the step-by-step recipe and impress your family with this delightful dish tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup broccoli florets

1 cup bell peppers, sliced (red and yellow for color)

1 cup snap peas

1 tablespoon olive oil

Salt and pepper to taste

For the Teriyaki Sauce:

1/4 cup soy sauce (low sodium)

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 garnishing

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch slurry until well combined. Set aside.

      Place the chicken thighs on one half of the prepared baking sheet. Season them with salt and pepper and pour half of the teriyaki sauce over the chicken, ensuring they are well coated.

        On the other half of the baking sheet, add the broccoli florets, bell pepper slices, and snap peas. Drizzle them with olive oil and sprinkle with salt and pepper, tossing lightly to coat.

          Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

            Five minutes before the chicken is done, pour the remaining teriyaki sauce over the chicken and vegetables to glaze them.

              Remove from the oven and let it rest for a few minutes. Sprinkle with sesame seeds and sliced green onions for garnish before serving.

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