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For this dish, you need: - 1.5 lbs chicken breast, cut into bite-sized pieces This chicken is the star of your meal. Choose fresh, high-quality chicken for the best flavor. Cut it into small pieces to ensure even cooking. Gather these colorful veggies: - 1 cup broccoli florets - 1 cup bell peppers, sliced (mix of red, yellow, and green) - 1 cup snap peas Using a mix of vegetables adds color and nutrients. Broccoli gives crunch, while bell peppers add sweetness. Snap peas are crisp and delicious. For the teriyaki sauce, you will need: - 2 tablespoons olive oil - 1 tablespoon sesame oil - 1 tablespoon minced ginger - 3 cloves garlic, minced - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water This sauce brings the dish together. The soy sauce adds saltiness, while honey adds sweetness. Ginger and garlic provide warmth and aroma. The cornstarch thickens the sauce at the end for a glossy finish. Garnish with sesame seeds and chopped green onions for extra flavor. Enjoy this vibrant dish! Start by preheating your oven to 400°F (200°C). This temperature helps cook the chicken and veggies just right. Next, take a baking sheet and line it with parchment paper. This makes cleanup easy and helps keep food from sticking. In a medium bowl, whisk together the following ingredients: - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon minced ginger - 3 cloves garlic, minced Mix well until you get a smooth blend. This sauce will add great flavor to your dish. In a large bowl, add 1.5 lbs of chicken breast cut into bite-sized pieces. Drizzle 2 tablespoons of olive oil over the chicken. Pour half of the teriyaki sauce you just made over it. Toss the chicken to coat every piece well. Let it sit for a few minutes for better flavor. Spread the marinated chicken on one side of the baking sheet. This keeps it separate from the veggies. In the same bowl, add: - 1 cup broccoli florets - 1 cup bell peppers, sliced - 1 cup snap peas Drizzle 1 tablespoon of sesame oil over the vegetables. Pour the remaining teriyaki sauce on top. Toss until well combined. Now, arrange these veggies on the other side of the baking sheet. Once everything is arranged, place the baking sheet in the oven. Bake for about 20-25 minutes. Keep an eye on it until the chicken reaches 165°F (74°C) and the veggies are tender but still crisp. After baking, take the sheet out carefully. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir this mixture into the chicken and veggie mix to thicken the sauce. Return it to the oven for another 5 minutes. This step makes the sauce glossy and rich. To get juicy chicken, always cut it into bite-sized pieces. This helps it cook evenly. Marinate the chicken for at least 30 minutes. This adds flavor and keeps it moist. Use low-sodium soy sauce to control saltiness without losing taste. Always check the chicken's internal temperature. It should reach 165°F (74°C) for safety. Choose fresh vegetables for the best taste. Broccoli, bell peppers, and snap peas work great. You can mix colors for a vibrant dish. Cut veggies into similar sizes to ensure even cooking. Bake them with the chicken to keep their crunch. Cook for 20-25 minutes, but check for tenderness. You want them soft but not mushy. Garnish your dish for a beautiful finish. Sprinkle sesame seeds on top for crunch. Chopped green onions add freshness and color. For extra flavor, drizzle some teriyaki sauce over the finished dish. Serve it family-style on a large platter for a fun presentation. Enjoy the vibrant colors and delicious aroma! {{image_4}} You can easily switch the chicken for other proteins. Try using shrimp for a quick meal. Salmon offers a rich taste and is healthy too. If you want a plant-based option, use tofu. Make sure to press the tofu first to remove extra moisture. This helps it absorb the sauce better. Each protein gives a unique flavor to your dish. Feel free to mix up the veggies. Carrots add a nice crunch and a sweet taste. Zucchini slices are soft and soak up the sauce well. You can also use asparagus for a fresh twist. Just remember to cut your veggies into similar sizes. This ensures they cook evenly, keeping them tender yet crisp. If you want to try something different, change the sauce. A sweet chili sauce can add a spicy kick. Teriyaki can also be blended with orange juice for a citrus flavor. For a tangy twist, use hoisin sauce instead. Each sauce creates a new experience while cooking. Enjoy experimenting with these variations! After you finish your meal, let the dish cool. Place leftovers in an airtight container. This keeps the chicken and veggies fresh. You can store it in the fridge for up to three days. Make sure to seal it well. This way, you avoid any spills or odors in your fridge. To reheat, you have a few options. The best way is to use the oven. Preheat it to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 10-15 minutes until everything is warm. You can also use the microwave. Just put your meal in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat for one to two minutes. Stir halfway for even warming. If you want to save some for later, freezing works well. Place the cooled leftovers in a freezer-safe container. You can use a zip-top bag, too. Make sure to remove as much air as possible. Label the bag with the date. You can freeze the dish for up to three months. When you are ready to eat, thaw it overnight in the fridge. Then reheat using the oven or microwave. Yes, you can use frozen vegetables. They work well in this dish. Just keep in mind that they may release extra moisture. This can affect the sauce's thickness. If using frozen veggies, reduce the baking time by a few minutes. Check for doneness before serving. To make this dish gluten-free, switch to gluten-free soy sauce. Many brands offer great taste without gluten. Also, check other sauces and ingredients for hidden gluten. This way, you can enjoy a fantastic meal without worry. You can serve this dish with rice or quinoa. Both pair nicely with the teriyaki flavor. Noodles are another tasty option. If you want a lighter meal, serve it with a fresh salad. These sides add variety and balance to your plate. To thicken the teriyaki sauce, use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this mixture into the sauce near the end of cooking. This will help create a glossy, thicker sauce that clings to the chicken and veggies. In this article, we explored the key ingredients for teriyaki chicken and veggies. We went through step-by-step instructions, from prepping the oven to thickening your sauce. I shared tips to ensure your chicken stays tender and vegetables cook perfectly. We also discussed variations and how to store leftovers. Remember, with simple adjustments, you can customize this dish to your liking. Enjoy making your teriyaki chicken and veggies, and don’t hesitate to experiment! Cooking should be fun and tasty.

Teriyaki Chicken and Veggies Sheet Pan

Whip up a delicious Teriyaki Chicken & Colorful Veggies Delight for a meal that's both healthy and flavorful! This easy recipe features succulent chicken and vibrant veggies, all tossed in a homemade teriyaki sauce. Ready in just 35 minutes, it’s perfect for busy weeknights. Click through to explore this colorful dish and impress your family with amazing flavors that are sure to please everyone at the table!
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Ingredients
  

1.5 lbs chicken breast, cut into bite-sized pieces

1 cup broccoli florets

1 cup bell peppers, sliced (mix of red, yellow, and green)

1 cup snap peas

2 tablespoons olive oil

1 tablespoon sesame oil

1 tablespoon minced ginger

3 cloves garlic, minced

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)

Sesame seeds and chopped green onions for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking and for easy cleanup.

    In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced ginger, and garlic until well combined. This will be your flavorful teriyaki sauce.

      In a large mixing bowl, place the chicken pieces and drizzle over the olive oil. Pour half of the prepared teriyaki sauce over the chicken and toss thoroughly to ensure each piece is well coated.

        Spread the marinated chicken evenly on one side of the prepared baking sheet, creating space for the vegetables.

          In the same bowl used for the chicken, add the broccoli florets, bell pepper slices, and snap peas. Drizzle with the sesame oil and add the remaining teriyaki sauce. Toss the vegetables well until they are evenly coated.

            Arrange the seasoned vegetables on the opposite side of the baking sheet from the chicken, ensuring everything is spread out evenly for even cooking.

              Place the baking sheet in the preheated oven and bake for 20-25 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender yet still crisp.

                After baking, carefully remove the baking sheet from the oven. Stir in the cornstarch slurry to the mixture, helping to thicken the sauce. Return the sheet to the oven for an additional 5 minutes, allowing the sauce to become glossy and thicker.

                  Once finished baking, take out the sheet and let it rest for a few minutes before serving.

                    Before serving, sprinkle sesame seeds and chopped green onions over the dish for a delightful garnish and added flavor.

                      - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                        - Presentation Tips: Serve the chicken and vegetables family-style on a large platter. Drizzle any remaining sauce over the top for extra flavor and a beautiful finish.