Sheet Pan Teriyaki Chicken & Veggies - 30 Minute Dinner!

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.

Start by making homemade teriyaki sauce in a saucepan.

Add soy sauce, brown sugar, rice vinegar, and a couple of dashes of sesame oil to the saucepan.

Grate one big clove of garlic and add it to the saucepan along with some ginger.

Heat the saucepan until the brown sugar dissolves and the sauce comes to a bubble.

Prepare a cornstarch slurry with water and cornstarch to thicken the sauce.

While the sauce is heating, prep the veggies: cut broccoli, colorful bell peppers, and red onion into wedges.

Cut the chicken breasts to about half an inch thickness, scoring the top slightly to allow sauce to penetrate.

Once the sauce is bubbling, add the cornstarch slurry and stir until thickened, then let it cool slightly.

Add the veggies to a sheet pan, drizzle with olive oil, and do not add salt.

Make room in the center of the sheet pan for the chicken and season the underside with teriyaki sauce.

Place the chicken on the sheet pan, then pop it into the oven at 425°F for about 30 minutes.

Add baby corn to the sheet pan 5 minutes before the chicken is done cooking.

Turn on the broiler for the last 2 minutes to caramelize the top of the chicken and veggies.

Prepare rice while the chicken and veggies are cooking.

Once done, remove from the oven, and optionally garnish with sesame seeds and scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens