Ingredients
1 ½ pounds boneless skinless chicken thighs (or chicken breasts)
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup carrots, sliced diagonally
1 cup snap peas
1 small red onion, sliced
2 tablespoons olive oil
Salt and black pepper to taste
Teriyaki Sauce:
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Optional Garnish:
Sesame seeds
Sliced green onions
Instructions
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Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.
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Mix cornstarch and water to form a slurry. Stir into the sauce and simmer until thickened and glossy. Remove from heat.
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Pat chicken dry and season lightly with salt and pepper.
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Toss vegetables with olive oil and a pinch of salt.
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Arrange chicken on one side of the sheet pan and vegetables on the other in a single layer.
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Brush half of the teriyaki sauce over the chicken.
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Roast for 18–22 minutes, until chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges.
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Brush remaining sauce over chicken during the last 5 minutes of cooking.
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Optional: Broil for 2–3 minutes for extra caramelization.
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Garnish with sesame seeds and green onions before serving.
Notes
Do not overcrowd the sheet pan to ensure proper roasting and caramelization.
Chicken thighs remain juicier than chicken breast.
For gluten-free, use tamari instead of soy sauce.
For meal prep, slightly undercook vegetables to maintain texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Sheet Pan / Oven Roasted
- Cuisine: Asian-Inspired