Sheet Pan Teriyaki Chicken & Green Beans

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Preheat the oven to 400°F (204°C).

Take a nice knob of ginger, trim away the dry pieces, and peel the skin using a spoon.

Grate the ginger over a microplane.

Break a head of garlic and pop out two cloves from their skins.

Grate the garlic using the same microplane as the ginger.

In a large sheet pan, add half a cup of water.

Add 1/4 cup of tamari to the water in the pan.

Add a splash of rice wine vinegar, about a tablespoon, to the mixture.

Add one tablespoon of date syrup to the pan.

Stir the mixture to combine and ensure nothing is sitting at the bottom.

Turn the heat to medium-high and cook the sauce until fragrant.

Lower the heat and add the grated ginger and garlic to the sauce.

Stir the sauce and let it cook for a bit to allow the flavors to meld.

Use the sauce to brush over the chicken thighs.

Place the chicken thighs on the sheet pan with the green beans.

Roast in the oven for about 20 minutes or until the chicken is cooked through and the green beans are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens