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- 1 lb boneless, skinless chicken thighs - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste For the teriyaki chicken, I love using boneless, skinless chicken thighs. They stay juicy and tender after cooking. The marinade is what really brings this dish to life. A mix of soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger creates a sweet and savory flavor. This marinade coats the chicken and makes it super tasty. - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced into strips - 1 medium carrot, sliced thinly - 1 cup snap peas When it comes to veggies, I like to keep it colorful and fresh. Broccoli florets are great for crunch. You can use either red or yellow bell pepper for sweetness. Thinly sliced carrots add a nice bite, and snap peas bring a lovely snap. Tossing these together makes a colorful and healthy plate. - 1 tablespoon sesame seeds - 2 green onions, sliced Garnishing is key to a great dish. I sprinkle sesame seeds on top to add crunch and flavor. Sliced green onions not only look nice but also give a fresh taste. These small touches elevate the meal and make it more appealing. 1. First, preheat your oven to 425°F (220°C). This helps cook the chicken and veggies evenly. 2. Next, line a large baking sheet with parchment paper to prevent sticking. 3. In a bowl, whisk together the marinade ingredients. Combine low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix until smooth. 1. Place the boneless, skinless chicken thighs in a zip-top bag or shallow dish. 2. Pour half of the marinade over the chicken. 3. Seal the bag or cover the dish. Let the chicken marinate for at least 15 minutes. For best flavor, let it marinate up to 2 hours in the fridge. 1. While the chicken marinates, prepare the veggies. In a large bowl, toss broccoli florets, sliced bell pepper, thinly sliced carrots, and snap peas with the remaining marinade. 2. Spread the marinated veggies evenly on one side of the prepared baking sheet. 3. Remove the chicken from the marinade and place it on the other side of the baking sheet. Discard the marinade used for the chicken. Now, you’re ready to bake! This simple process brings out great flavors and makes dinner easy. To cook evenly, cut chicken and veggies into similar sizes. This helps them cook at the same rate. For tender-crisp veggies, avoid overcooking. Aim for bright colors and a slight crunch. Cook chicken for 20 to 25 minutes at 425°F (220°C). Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C) inside. Preheating the oven is key for great results. It helps the chicken and veggies cook properly. You can add spices like black pepper or crushed red pepper for a kick. If you want more flavor, try adding sesame seeds or green onions to the marinade. Adjust sweetness by adding more honey or maple syrup. For saltiness, use less soy sauce or choose a low-sodium version. {{image_2}} You can switch up the chicken in this recipe. Try using chicken breasts or drumsticks if you prefer. For seafood lovers, shrimp works great too. If you want a plant-based option, use tofu. Press the tofu to remove excess water, then cube it. Marinate and bake just like you would the chicken. Seasonal veggies add freshness to your dish. In spring, use asparagus or snap peas for a crisp texture. Summer is ideal for zucchini or bell peppers. In fall, try butternut squash or Brussels sprouts. Winter is great for hearty veggies like carrots and parsnips. Look for local or organic produce to boost flavor and support farmers. If you're gluten-free, swap regular soy sauce for a gluten-free version. Tamari works well here. For those cutting carbs, try using cauliflower rice instead of regular rice. It’s a great way to enjoy your meal while staying on track with your diet. You can also add some extra spices to enhance the flavors without extra carbs. Store your leftovers in an airtight container. This keeps them fresh and safe. You can refrigerate the teriyaki chicken and veggies for up to four days. Make sure the dish cools down before sealing it. To freeze, place the dish in a freezer-safe container. This is great for meal prep. You can store it for up to three months. When ready to eat, thaw it overnight in the fridge for best results. Reheat your teriyaki chicken and veggies in the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 15-20 minutes. This helps keep the chicken juicy and the veggies crisp. If you microwave, use a microwave-safe dish and cover it. Heat in short intervals, stirring in between. This keeps the flavors intact and prevents sogginess. To make teriyaki sauce, combine these ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated Mix these well in a bowl. You can adjust the sweetness or salt to taste. This simple recipe makes a flavorful sauce for your teriyaki chicken and veggies. Yes, you can use frozen vegetables. They are quick and easy. Just remember to thaw them first. Frozen veggies may cook faster than fresh ones. Keep an eye on them while baking. Fresh vegetables give a better crunch, but frozen ones work great in a pinch. Serve your teriyaki chicken and veggies with: - Steamed jasmine rice - Quinoa - Noodles These sides soak up the delicious sauce. You can also add a simple salad for a fresh touch. Enjoy your meal! This blog post covered how to make a tasty teriyaki chicken meal. You learned about fresh ingredients and step-by-step cooking methods. I shared tips for cooking and storage that can help you enjoy every bite. Remember, you can swap ingredients based on what you like or need. With simple adjustments, you can make this dish fit your diet. Explore, experiment, and find your favorite flavors. Cooking should be fun and satisfying, so enjoy your time in the kitchen!

Teriyaki Chicken Veggie Sheet Pan

Satisfy your cravings with this easy Teriyaki Chicken Veggie Sheet Pan recipe! In just 40 minutes, you’ll have a delicious meal featuring tender chicken thighs, vibrant veggies, and a flavorful homemade marinade. Perfect for busy weeknights or meal prep, this dish is not only healthy but also incredibly tasty. Click through to explore this quick recipe that will impress your family and make dinner stress-free!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 cups broccoli florets

1 bell pepper (red or yellow), sliced into strips

1 medium carrot, sliced thinly

1 cup snap peas

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper until well combined.

      Place the chicken thighs in a zip-top bag or a shallow dish and pour half of the marinade over them. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

        While the chicken is marinating, prepare the vegetables: in a large bowl, toss the broccoli, bell pepper, carrot, and snap peas with the remaining marinade.

          Spread the marinated vegetables evenly on one side of the prepared baking sheet.

            Remove the chicken from the marinade and place it on the other side of the baking sheet. Discard the marinade used for the chicken.

              Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the veggies are tender-crisp.

                In the last 5 minutes of cooking, stir the cornstarch slurry into the pan juices to thicken the sauce if desired. Cook for the remaining time until the sauce is glossy and coats the chicken and veggies.

                  Once cooked, remove from the oven and garnish with sesame seeds and sliced green onions.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the teriyaki chicken and veggies over a bed of steamed jasmine rice or quinoa for a complete meal. Garnish the dish with additional sesame seeds and green onion for an appealing look!