Description
Just 30 minutes from kitchen to table! This Teriyaki Chicken Sheet Pan Supper delivers big Asian-inspired flavors with hardly any cleanup.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups (450g) broccoli florets
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 2 cups (300g) pineapple chunks (fresh or canned, drained)
- 2 tbsp (30ml) olive oil
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- ½ cup (120ml) low-sodium soy sauce
- ¼ cup (60ml) honey or brown sugar
- ¼ cup (60ml) mirin (Japanese sweet rice wine)
- 2 tbsp (30ml) rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Make the teriyaki sauce by combining soy sauce, honey, mirin, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
- In a small bowl, whisk cornstarch and water to create a slurry, then pour into the simmering sauce while whisking constantly. Cook 1-2 minutes until thickened. Set aside.
- In a large bowl, toss chicken pieces with olive oil, salt, and pepper. Arrange in the center of your prepared baking sheet.
- In the same bowl, toss broccoli, bell peppers, red onion, and pineapple chunks with any remaining oil and a pinch of salt and pepper. Arrange around the chicken pieces.
- Drizzle half of the teriyaki sauce over everything, ensuring the chicken is well-coated.
- Roast for 15 minutes, then stir and drizzle with another quarter of the sauce. Return to oven for 10-15 more minutes until chicken reaches 165°F and vegetables are tender.
- Remove from oven, drizzle with remaining sauce, and sprinkle with green onions and sesame seeds before serving.