Description
Succulent teriyaki chicken dances with colorful vegetables in this easy one-pan sensation from Japanese cuisine. Quick weeknight dinners meet delicious simplicity, letting home cooks enjoy restaurant-quality flavors without complex preparation.
Ingredients
- 1 pound (454 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 small red onion, cut into wedges
- ¼ cup (60 milliliters) soy sauce
- 2 tbsps (30 milliliters) honey or brown sugar
- 1 tbsp (15 milliliters) rice vinegar
- 1 tbsp (15 milliliters) sesame oil (or vegetable oil)
- 2 tbsps (30 milliliters) olive oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cornstarch + 1 tbsp (15 milliliters) water (slurry for thickening)
- Salt, to taste
- Pepper, to taste
- Sesame seeds (optional)
- Green onions (optional)
Instructions
- Oven Preparation: Ignite the oven to a searing 400F (200C), drape a baking sheet with parchment paper to streamline cleanup.
- Teriyaki Sauce Crafting: Meld soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan, simmering gently. Introduce cornstarch slurry to amplify sauce thickness, then remove from heat.
- Chicken Marination: Lavish chicken pieces with one-third of the teriyaki elixir, ensuring comprehensive coating in a mixing bowl.
- Sheet Arrangement: Strategically position marinated chicken on one side of the baking sheet, creating a distinct zone for incoming vegetables. Toss vegetables with olive oil, salt, and pepper in the same bowl.
- Roasting Symphony: Slide the baking sheet into the preheated oven, orchestrating a 20-25 minute roasting ritual. Midway, interrupt cooking to shuffle ingredients, promoting even caramelization and consistent cooking.
- Doneness Verification: Confirm chicken’s internal temperature reaches 165F and vegetables achieve a tender, golden-kissed perfection.
- Flavor Enhancement: Generously brush chicken and vegetables with an additional third of teriyaki sauce, intensifying the dish’s aromatic profile.
- Culinary Finale: Garnish with sesame seeds and verdant green onion slivers. Serve atop steamed rice or delicate noodles, accompanied by remaining teriyaki sauce for personalized drizzling.
Notes
Optimize Meat Preparation: Pat chicken dry before marinating to ensure better sauce absorption and achieve crispier exterior during roasting.
Control Sauce Consistency: Adjust cornstarch slurry carefully to prevent over-thickening; aim for a glossy, smooth teriyaki sauce that coats ingredients evenly.
Prevent Vegetable Overcooking: Cut vegetables into uniform sizes to guarantee consistent roasting and prevent some pieces from becoming mushy while others remain undercooked.
Customize Dietary Needs: Substitute chicken with tofu or tempeh for vegetarian version, use gluten-free soy sauce for celiac-friendly option, and select low-sodium alternatives for heart-conscious individuals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg