Description
The easiest weeknight dinner that tastes like takeout! This sheet pan teriyaki chicken cooks in one pan with a sticky-sweet glaze that caramelizes beautifully.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 red bell pepper, sliced into 1-inch pieces
- 1 yellow bell pepper, sliced into 1-inch pieces
- 2 cups (200g) broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 2 cups (200g) snap peas, trimmed
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- ½ cup (120ml) low-sodium soy sauce
- ¼ cup (50g) brown sugar, packed
- 2 tablespoons (30ml) honey
- 3 tablespoons (45ml) mirin (Japanese sweet wine)
- 2 tablespoons (30ml) rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 tablespoon (15g) cornstarch
- 2 tablespoons (30ml) water
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a medium saucepan, combine soy sauce, brown sugar, honey, mirin, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat for 3 minutes.
- Mix cornstarch and water in a small bowl to create a slurry. Pour into the simmering sauce while whisking constantly. Cook for 1-2 minutes until thickened. Remove from heat.
- Place chicken thighs in a large bowl and toss with half of the teriyaki sauce until coated.
- In a separate bowl, toss all vegetables with olive oil and a pinch of salt and pepper.
- Arrange vegetables on one side of the sheet pan and chicken on the other side, ensuring nothing overlaps.
- Bake for 20 minutes, then remove pan from oven. Flip chicken, toss vegetables, and brush everything with more teriyaki sauce.
- Return to oven for another 10-15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender with caramelized edges.
- Remove from oven, brush with remaining sauce, and sprinkle with sesame seeds and green onions before serving.