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- 1.5 lbs chicken thighs, boneless and skinless - 1 cup teriyaki sauce (store-bought or homemade) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 medium carrot, sliced thinly - 2 tablespoons olive oil - 1 teaspoon fresh ginger, minced - 3 cloves garlic, minced - 1 tablespoon sesame seeds, for garnish - Green onions, sliced, for garnish - Salt and pepper to taste - You can add mushrooms for extra flavor. - Try adding zucchini for a different texture. - Pineapple chunks can add a sweet touch. - A large mixing bowl for marinating. - A zip-top bag or shallow dish for marinating chicken. - A large baking sheet lined with parchment paper. - A sharp knife and cutting board for prepping veggies. - A measuring cup for the teriyaki sauce. First, gather your ingredients. You need chicken thighs, teriyaki sauce, and fresh veggies. For this recipe, I love using broccoli, red bell pepper, snap peas, and carrots. They add color and crunch! Next, you need to marinate the chicken. In a bowl, mix the teriyaki sauce, minced ginger, and minced garlic. This step brings out great flavors. Place the chicken thighs in a bag or dish. Pour half of the sauce over the chicken. Let it marinate for at least 30 minutes. You can even marinate overnight for more flavor. While the chicken marinates, prepare the veggies. In another bowl, toss the broccoli, bell pepper, snap peas, and carrots with olive oil. Add some salt and pepper to taste. This adds flavor to your veggies. Now, it’s time to bake! Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This helps with easy cleanup later. Place the marinated chicken in the center of the sheet. Spread the veggies around the chicken. Drizzle the remaining teriyaki sauce over the chicken and veggies. This adds even more flavor. Bake in the preheated oven for 25 to 30 minutes. Stir everything halfway through to ensure even cooking. The chicken should be cooked through and the veggies tender. Once cooked, take the pan out of the oven. Let it rest for 5 minutes. This helps keep the chicken juicy. Before serving, sprinkle sesame seeds and sliced green onions on top. They make the dish look pretty and add a nice crunch. Serve this meal warm. It pairs well with rice or noodles if you want. Enjoy your delightful sheet-pan teriyaki chicken and veggies! For the best flavor, marinate the chicken for at least 30 minutes. If you can, let it sit overnight. This lets the teriyaki sauce soak into the meat. You can use a zip-top bag or a shallow dish. Make sure the chicken is well-coated. Add a pinch of salt and pepper for extra taste. You can change up the veggies based on what you like. Instead of broccoli, try Brussels sprouts or green beans. If you want more color, use yellow bell pepper instead of red. Zucchini or squash can work well, too. Just remember to cut them into similar sizes for even cooking. Cooking time can change based on your oven and the size of the chicken pieces. If you use chicken breasts, they may need a few extra minutes. Always check if the chicken is fully cooked. It should reach 165°F (74°C). For softer veggies, cook them a bit longer. Just stir halfway through to ensure even cooking. {{image_2}} You can switch the chicken thighs for other proteins. Chicken breast is a leaner choice. It cooks well and stays juicy with teriyaki sauce. Salmon is another great option. It adds a rich flavor and cooks quickly. If you prefer plant-based proteins, try tofu. Firm tofu absorbs the sauce nicely and gives a satisfying bite. Just be sure to press out extra moisture before marinating. While teriyaki is a classic, you can explore other sauces. Hoisin sauce adds a sweet and savory twist. You can also use a sweet chili sauce for a spicy kick. For a tangy flavor, try orange or sesame sauce. This keeps the dish fresh and exciting. Feel free to mix sauces for a unique blend. Just remember to adjust the seasoning as needed. Using seasonal vegetables makes your meal more vibrant. In spring, add asparagus or peas for a fresh taste. Summer veggies like zucchini and corn bring a sweet crunch. In fall, try Brussels sprouts or butternut squash for a hearty feel. Winter can include root vegetables like sweet potatoes and parsnips. Each season offers unique flavors to enhance your dish. Always pick what’s fresh for the best taste. To keep your sheet-pan teriyaki chicken and veggies fresh, let them cool first. Place the leftovers in an airtight container. You can store this meal in the fridge for up to four days. If you want to save it longer, consider freezing it. When you’re ready to eat, reheat the dish in the oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use the microwave. Heat for 1-2 minutes, stirring halfway through. Freezing is a great option for this dish. Use a freezer-safe container or a heavy-duty zip-top bag. Make sure to remove as much air as possible. Label the bag with the date so you remember when you made it. It will keep well for up to three months. When you’re ready, thaw it overnight in the fridge before reheating. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks faster. It may not be as juicy, but it will still taste great. Just watch the cooking time. Cook until the chicken reaches 165°F to ensure it is safe to eat. You can make teriyaki sauce with simple ingredients. Mix soy sauce, honey, ginger, and garlic in a bowl. Combine: - 1 cup soy sauce - 1/2 cup honey - 2 tablespoons minced ginger - 2 cloves minced garlic - 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening Heat the mix in a saucepan until it simmers. Stir until it thickens, then cool before use. Teriyaki chicken pairs well with many sides. Here are some tasty options: - Steamed rice or jasmine rice - Quinoa for a healthy twist - Fried rice for extra flavor - A simple salad with a light dressing - Roasted sweet potatoes for sweetness These sides balance the savory flavor of the chicken and veggies. Enjoy experimenting to find your favorite! This post covered essential ingredients for teriyaki chicken and optional additions for flavor. It included clear steps for preparation, baking, and serving suggestions. I shared tips for marinade and cooking times, along with variations using different proteins and sauces. Lastly, I explained how to store and reheat leftovers. With this knowledge, you can create a delicious meal at home. Enjoy experimenting with flavors and serving it your way!

Sheet-Pan Teriyaki Chicken and Veggies

Discover the deliciousness of Sheet-Pan Teriyaki Chicken and Veggies with this easy recipe! This one-pan meal combines tender chicken thighs with fresh vegetables and a savory teriyaki sauce for a quick dinner solution. Perfectly baked and bursting with flavor, it's a satisfying dish that's as easy to clean up as it is to make. Click through to explore the full recipe and bring this delightful meal to your table tonight!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

1 cup teriyaki sauce (store-bought or homemade)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 medium carrot, sliced thinly

2 tablespoons olive oil

1 teaspoon fresh ginger, minced

3 cloves garlic, minced

1 tablespoon sesame seeds, for garnish

Green onions, sliced, for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, combine the teriyaki sauce, minced ginger, and minced garlic.

      Place the chicken thighs in a large zip-top bag or shallow dish, pour half of the teriyaki mixture over the chicken, and marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

        While the chicken is marinating, prepare the vegetables. In another bowl, toss the broccoli, sliced bell pepper, snap peas, and carrots with olive oil. Season with salt and pepper to taste.

          On a large baking sheet lined with parchment paper, arrange the marinated chicken thighs in the center and spread the vegetables around them.

            Drizzle the remaining teriyaki sauce over both the chicken and the vegetables for extra flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through.

                Once cooked, remove from the oven and let it rest for 5 minutes. Sprinkle sesame seeds and sliced green onions on top before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4