Get ready to make a sheet pan teriyaki chicken and veggies that you are going to love. It’s perfect for a beautiful dinner table with this for a bunch of family and friends and it’s just delicious.
First we’re going to make a homemade teriyaki sauce.
Recipe for the sauce:
1 cup of Low Sodium Soy Sauce
6 Tbsp of Brown Sugar
2 Tbsp of Rice Vinegar
Two tsp of Toasted Sesame Oil
Two tsp of Grated Ginger
2 Cloves of Garlic (or one really big one), grated
2 Tbsp of Cornstarch
2/3 cup of Water
All you need in a saucepan, you need some soy sauce, to that you’re going to add brown sugar, to that you’re going to add rice vinegar, a couple of dashes of sesame oil, a couple teaspoons of that, then you need a little bit of ginger and some garlic. Get this on your stove and get this bubbling.
For the Chicken and Veggies:
4 Chicken Breast (about 8-10 oz each) in about 1/2” thickness or 2 lb of boneless, skinless thighs
8 cups total of veggies of choice such as broccoli, bell peppers, onions, snap peas
Drizzle of olive oil
Sesame Seeds
Chopped Scallions
In the meantime, while that comes to a boil and does everything, get your veggies prepped. Broccoli, some colorful bell peppers, you could do some snap peas in here as well, a can of baby corn would be a great addition to this. Take a red onion, you could also just use a yellow onion, it doesn’t matter, and cut this into wedges.
Don’t cut chicken breast too thin, sort of between a quarter and a half an inch thick, if it’s too thin it’s going to dry out into the oven. Sort of scored the top of the chicken breast a little bit, not all the way through, just slightly, this just allows for that teriyaki sauce to really get into all of the crevices and nooks of the chicken breast, giving it not only great flavor, but also keeping it nice and juicy.
Add your veggies to your sheet pan, just try to separate that onion as best as you can. You can add a can of baby corn to it like five minutes before you pull this out of the oven so that they don’t overcook.
Add a small drizzle of olive oil to the veggies, just so that they grab some really nice color.
So in it goes, about thirty minutes at 425F.
You will absolutely love this. If you’ve got a bunch of people to serve and you want to make something easy and delicious, you make this.