Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, and ginger. Add chicken and vegetables; toss to coat evenly.
- Step 3: Spread chicken and vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded.
- Step 4: Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp, flipping halfway through for even cooking. Internal temperature of chicken should reach 165°F (74°C).
- Step 5: Remove from oven and let rest for 5 minutes before serving. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of water or broth to prevent dryness.
- Serve this vibrant dish over fluffy rice or quinoa for a complete and satisfying meal.
- For extra caramelization and a deeper teriyaki flavor, broil the chicken and vegetables for the last 2-3 minutes of cooking time, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American