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- 1 lb boneless, skinless chicken thighs - Assorted vegetables: broccoli, red bell pepper, carrot, snap peas - Soy sauce (or tamari) - Honey or maple syrup - Sesame oil, garlic, ginger - Cornstarch for thickening - Garnishes: sesame seeds, green onions When I create Sheet-Pan Teriyaki Chicken and Vegetables, I love using fresh ingredients. The chicken thighs offer great flavor and tenderness. Assorted vegetables add color and nutrition to the dish. Broccoli, red bell peppers, carrots, and snap peas work well together. For the teriyaki sauce, I choose soy sauce or tamari based on my needs. Honey or maple syrup gives the sauce sweetness. Sesame oil adds a nutty flavor, while garlic and ginger bring depth. If I want a thicker sauce, I add a bit of cornstarch. To finish, I sprinkle sesame seeds and sliced green onions for extra flair. This recipe is simple and perfect for a busy night. You can find the Full Recipe above for step-by-step guidance. 1. Preheat your oven to 400°F (200°C). This helps the chicken cook evenly. 2. Line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a mixing bowl, whisk together the teriyaki sauce ingredients. This includes soy sauce, honey, sesame oil, minced garlic, and grated ginger. Mix until everything is smooth. 4. If you want a thicker sauce, mix cornstarch with a little water. Add this to the sauce and stir well. 1. Take the chicken pieces and add them to the bowl with the teriyaki sauce. Toss them until they are fully coated. This ensures every bite gets flavor. 2. On the prepared baking sheet, arrange the chicken pieces evenly. Spread them out to allow space for the veggies. 3. Surround the chicken with broccoli florets, sliced red bell pepper, thin carrot slices, and snap peas. This mix of colors looks great and tastes fresh. 4. Drizzle any remaining sauce over the vegetables. This adds more flavor to each bite. 1. Bake in your preheated oven for 20 to 25 minutes. Check for doneness. The chicken should be cooked through, and the veggies should be tender but crisp. 2. Stir the pan halfway through cooking. This helps everything roast evenly. 3. Once done, remove the pan from the oven. Let it rest for a few minutes before serving. 4. For garnishing, sprinkle sesame seeds and sliced green onions on top. This adds flavor and makes the dish look nice. For detailed guidance, check the Full Recipe. To ensure even cooking for chicken and veggies, cut all pieces to a similar size. This helps everything cook at the same rate. Spread the chicken and vegetables out on the pan. Avoid crowding them. This allows hot air to flow freely, giving you a nice roast. Using a meat thermometer is key for perfect chicken. Insert it into the thickest part of the chicken. When it reads 165°F (75°C), your chicken is done. This simple step prevents undercooking or overcooking. Want to spice things up? Add garlic powder, red pepper flakes, or black pepper. These will enhance the teriyaki flavor without overpowering it. Fresh herbs like cilantro or basil can add a bright finish. Mixing sauces can create unique flavor profiles. Try adding hoisin sauce or chili sauce for extra depth. You can adjust the sweetness by adding more honey or maple syrup. Just remember to taste as you go! Pair your dish with rice or noodles for a complete meal. Jasmine or brown rice works well. Noodles like soba or udon will add a nice twist. For creative presentation, serve directly from the baking sheet. This gives a casual vibe. You can also plate individual servings. Drizzle extra teriyaki sauce on top and sprinkle sesame seeds for a lovely touch. For more ideas, check the Full Recipe. {{image_2}} You can easily switch out the chicken thighs. Try chicken breast for a leaner option. Just cut it into bite-sized pieces. If you prefer a plant-based choice, tofu is great too. Press and cube it before marinating. Beef or shrimp can also work well here. Thinly slice beef for quick cooking. For shrimp, use peeled and deveined ones. Add them to the pan in the last few minutes of cooking to avoid overcooking. Seasonal veggies can bring new flavors to your dish. In spring, use asparagus or snap peas. In autumn, try butternut squash or Brussels sprouts. Each season offers fresh options for your sheet pan. Both frozen and fresh vegetables make great choices. Frozen veggies are convenient and often pre-cut. Fresh veggies offer better texture. If using frozen, adjust cooking time to ensure they heat through. To make this dish gluten-free, swap soy sauce for tamari. This simple change keeps the flavor while meeting dietary needs. For a vegan version, use tofu or chickpeas instead of chicken. Check the label on sauces to ensure they are vegan-friendly. Maple syrup is a great substitute for honey. It adds the same sweetness without animal products. For the full recipe, check out the Sheet-Pan Teriyaki Chicken and Vegetables. After enjoying your meal, let the leftovers cool down. This step helps keep the chicken and vegetables fresh. Place them in an airtight container. Glass or plastic containers both work well. Store them in the fridge, where they can last for about three to four days. To bring your dish back to life, you can use the oven or microwave. If you choose the oven, preheat it to 350°F (175°C). Place the leftovers in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. If you prefer the microwave, put your food in a microwave-safe bowl and cover it loosely. Heat for one to two minutes, stirring halfway. Always check that the food is hot throughout to follow safety guidelines. Freezing leftovers is a great option for longer storage. Make sure your dish is cool before freezing. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. The teriyaki chicken can stay good in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the instructions above for the best taste. For the full recipe, please check the earlier section. How long to cook sheet pan teriyaki chicken? You should cook sheet-pan teriyaki chicken for about 20 to 25 minutes. This allows the chicken to cook through and the veggies to stay crisp. Always check the chicken with a meat thermometer. It should reach 165°F (75°C) to be safe. Can I make the teriyaki sauce ahead of time? Yes, you can make the teriyaki sauce ahead of time! Store it in the fridge for up to a week. Just whisk it again before using. This saves time on busy days. What can I use instead of soy sauce? If you're looking for a soy sauce substitute, try tamari. It is gluten-free and has a similar taste. Coconut aminos also work well, offering a milder flavor. Alternatives for honey or maple syrup? You can use agave nectar or brown sugar as alternatives. Both add sweetness and work well in the teriyaki sauce. Adjust to your taste for the right balance. What to do if the chicken is undercooked? If the chicken is undercooked, return it to the oven. Cook for an additional 5 to 10 minutes. Check the internal temperature again for safety. Tips for avoiding soggy vegetables on the sheet pan. To avoid soggy vegetables, make sure they are not overcrowded on the pan. Give them space to roast. Preheat the oven properly, and use fresh veggies for the best texture. This blog post covered how to make a tasty sheet pan teriyaki chicken. We looked at the key ingredients, including chicken, vegetables, and sauce components. You learned step-by-step instructions and tips for perfecting your dish. Variations gave you ideas for using different proteins and veggies. Finally, we discussed storage and reheating methods. Enjoy your cooking, and remember, creativity makes every meal special!

Sheet-Pan Teriyaki Chicken and Vegetables

Elevate your weeknight dinner with this delicious sheet-pan teriyaki chicken and vegetables! This easy recipe features tender chicken thighs and vibrant veggies like broccoli, bell peppers, and snap peas all coated in a savory teriyaki sauce. Perfect for busy nights, it’s simple to prepare and clean up. Click through to unleash the flavors and enjoy a healthy meal everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, thinly sliced

1 cup snap peas

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch (optional, for thickening)

Sesame seeds (for garnish)

Green onions, sliced (for garnish)

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 soy sauce, honey (or maple syrup), sesame oil, minced garlic, and grated ginger until well combined.

      If you want a thicker gravy, mix cornstarch with a little water to create a slurry and add to the sauce mixture.

        Add the chicken pieces to the bowl and toss them in the teriyaki sauce until they are fully coated.

          On the prepared baking sheet, arrange the marinated chicken pieces evenly. Surround with broccoli florets, sliced bell pepper, carrot, and snap peas. Drizzle any remaining sauce over the vegetables.

            Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender but still crisp. Stir halfway through cooking for even roasting.

              Once done, remove from the oven and let it rest for a few minutes before serving.

                Garnish with sesame seeds and sliced green onions for extra flavor and color.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4

                    - Presentation Tips: Serve directly from the baking sheet for a casual family-style meal or plate individual portions, drizzling extra teriyaki sauce over each serving and adding more sesame seeds for a pop of color.