Description
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
Units
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
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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!