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Teriyaki Chicken & Veggies One Pan Meal

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This one-pan meal combines tender chicken, vibrant vegetables, and a sweet-savory teriyaki glaze, all roasted to perfection in the oven. Serve it over rice or noodles for a complete meal.

Ingredients

Scale

For the Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp cornstarch + 1 tbsp water (slurry for thickening)

For the Chicken and Vegetables:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced
  • 1 small red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Sesame seeds and green onions, for garnish (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Make the Teriyaki Sauce:
    • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
    • Bring to a simmer over medium heat, then stir in the cornstarch slurry.
    • Cook for 1-2 minutes, or until the sauce thickens slightly. Remove from heat and set aside.
  3. Prepare the Chicken and Vegetables:
    • In a large bowl, toss the chicken pieces with 1/3 of the teriyaki sauce to coat.
    • Spread the chicken evenly on one side of the baking sheet.
    • In the same bowl, toss the vegetables with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.
  4. Roast:
    • Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
  5. Glaze and Garnish:
    • Brush the chicken and vegetables with another 1/3 of the teriyaki sauce. Reserve the rest for serving.
    • Sprinkle with sesame seeds and green onions, if desired.
  6. Serve:
    • Serve hot over rice or noodles, drizzled with the remaining teriyaki sauce.

Notes

  • Protein Options: Swap the chicken for shrimp, tofu, or salmon for variety.
  • Vegetable Options: Add zucchini, snap peas, or mushrooms for more color and flavor.
  • Meal Prep: Make extra for easy lunches the next day—it reheats well!

Find it online: https://recipe.ukfinda.com/teriyaki-chicken-veggies-one-pan-meal/