One Sheet Pan Teriyaki Chicken
Directions
- 1Chop the red bell pepper into diamonds.
- 2Dice the red onion.
- 3Cut the broccoli into bite sizes.
- 4Mince some fresh ginger.
- 5Chop the chicken thighs into bite sizes.
- 6Throw all the vegetables into a sheet pan.
- 7Add the chicken thighs to the sheet pan.
- 8For the sauce, mix 1/3 cup of soy sauce, 1/3 cup of pineapple juice, 3 tablespoons of honey or maple syrup, 3 tablespoons of apple cider vinegar, 1 tablespoon of minced garlic, and 2 teaspoons of grated ginger.
- 9Bring the sauce to a boil.
- 10Make a slurry with 2 teaspoons of cornstarch and 2 teaspoons of water.
- 11Mix the slurry into the sauce.
- 12Glaze the sauce all over the chicken and vegetables.
- 13Bake at 400 degrees for 20-25 minutes.
- 14Drizzle extra sauce onto the chicken and vegetables.
Ingredients
- 1.5 pounds chicken thighs
- 2 cups broccoli florets
- 1 red bell pepper
- 1 red onion
- 0.33 cup soy sauce
- 0.33 cup pineapple juice
- 3 tablespoons honey or maple syrup
- 3 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 2 teaspoons corn starch
- 2 teaspoons water
Equipment
knifecutting boardsheet pancan openersmall bowlspoonoven
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