Simple Teriyaki Chicken Sheet Pan Meal

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.

Prepare the rice on the stovetop right before serving.

Make the teriyaki sauce by combining 1/2 cup soy sauce, 2 cups water, 1 teaspoon ginger, 1/2 teaspoon garlic powder, and 10 tablespoons brown sugar in a pot.

In a separate bowl, mix 4 tablespoons corn starch with 1/2 cup cold water, then add to the pot.

Whisk the mixture until it thickens on the stove.

Set aside half of the teriyaki sauce (about 1.5 cups) for later use.

Cut 2 boneless skinless chicken breasts into 1-inch pieces and coat with the reserved teriyaki sauce.

Chop 3 carrots into large chunks and measure 1 to 1.5 cups of broccoli florets (fresh or frozen).

Drizzle olive oil over the vegetables and season with garlic salt and black pepper to taste.

Spread the chicken on a foil-lined cookie sheet sprayed with olive oil.

Add the vegetables on top of the chicken, ensuring they are in a single layer without overlapping.

Bake in the oven at 400°F for about 25 minutes or until the chicken is completely done and edges are slightly crisping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens