Description

This Teriyaki Chicken Sheet Pan Supper is your go-to for a flavorful, no-fuss meal that comes together in under an hour. Tender chicken thighs are coated in a sweet-savory homemade teriyaki glaze and roasted with colorful veggies, all on one pan. Perfect for a healthy, balanced dinner any night of the week.

Ingredients

1.5 lbs boneless, skinless chicken thighs

2 cups broccoli florets

1 cup carrots, sliced

1 cup snow peas or green beans

1 red bell pepper, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 cup soy sauce

1/4 cup honey or brown sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water (for slurry)

1 tablespoon sesame seeds (optional)

2 green onions, chopped (optional)

Instructions

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or lightly grease.
Prepare vegetables: cut broccoli, slice carrots and bell peppers.
In a saucepan, combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Simmer gently.
Mix cornstarch and water to form a slurry. Stir into sauce to thicken. Reserve half of the sauce.
Marinate chicken in remaining sauce for 15–60 minutes.
Arrange vegetables on the sheet pan. Place chicken on top. Pour excess marinade over veggies.
Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and veggies are tender.
Optionally brush reserved sauce during last 5 minutes.
Garnish with sesame seeds and green onions. Serve warm with rice or noodles.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner