Description
Sizzling Teriyaki Chicken & Veggies One Pan Meal brings Japanese-inspired flavors to dinner tables with minimal cleanup. Home chefs can savor this quick, delicious dish packed with tender chicken, crisp vegetables, and glossy teriyaki glaze that promises restaurant-quality comfort at home.
Ingredients
Scale
Ingredients for Teriyaki Sauce:
- ¼ cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) honey or brown sugar
- 1 tablespoon (15 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) sesame oil (or vegetable oil)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon cornstarch + 1 tablespoon (15 milliliters) water (slurry for thickening)
Main Proteins:
- 1 pound (454 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 small red onion, cut into wedges
Cooking and Seasoning:
- 2 tablespoons (30 milliliters) olive oil
- Salt, to taste
- Pepper, to taste
Garnish (Optional):
- Sesame seeds
- Green onions
Instructions
- Prepare the culinary workspace by heating the oven to a robust 400F (200C), strategically lining a spacious baking sheet with parchment paper to minimize post-cooking cleanup.
- Craft the teriyaki essence by blending soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a compact saucepan, bringing the mixture to a gentle simmer.
- Enhance the sauce’s viscosity by introducing a cornstarch slurry, allowing it to thicken for 1-2 minutes before removing from heat and setting aside.
- Transform raw chicken pieces into flavor-laden morsels by thoroughly coating them with one-third of the teriyaki concoction in a generous mixing bowl.
- Arrange the sauced chicken across one portion of the prepared baking sheet, creating a deliberate spatial separation from the upcoming vegetable components.
- Utilize the same mixing vessel to toss vegetables with olive oil, seasoning them with salt and pepper, then distribute them alongside the chicken on the remaining sheet space.
- Commit the baking sheet to the preheated oven, roasting for 20-25 minutes and midway interrupting the cooking process to redistribute ingredients for even caramelization.
- Verify chicken’s complete cooking by confirming an internal temperature of 165F and ensuring vegetables have achieved a tender, appetizing consistency.
- Elevate the dish’s flavor profile by generously brushing both chicken and vegetables with an additional third of the teriyaki sauce.
- Embellish the completed dish with a sprinkle of sesame seeds and finely chopped green onions for visual and textural intrigue.
- Present the aromatic creation atop a bed of steamed rice or delicate noodles, accompanied by the remaining teriyaki sauce for personalized drizzling.
Notes
- Customize heat levels by adjusting ginger and garlic quantities to suit personal taste preferences.
- Quickly tenderize chicken by marinating in half the teriyaki sauce for 30 minutes before roasting for deeper flavor penetration.
- Choose vegetable alternatives like zucchini, cauliflower, or Brussels sprouts to create variety and match seasonal availability.
- Transform into a low-carb meal by replacing rice with cauliflower rice or serving over spiralized vegetables for reduced calories.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg