Vanessa at The Cheerful Kitchen

Yields Serves 4

Teriyaki Chicken and Veggies – Sheet Pan Meal

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

• 1.5-2 lb boneless skinless chicken thighs
• 2 large zucchini
• One large onion
• Two large carrots
• 1 cups sugar snap peas
• One red bell pepper
• 3 Tablespoons olive oil, or cooking oil of choice
• 1/2 tsp salt + 1/2 tsp salt
• 1/2 tsp granulated garlic
• 1/4 tsp pepper + 1/4 tsp pepper
Sauce
• 1/2 cup Soy sauce, OR gluten-free Tamari, OR Coconut-aminos for soy-free/gluten-free
• 2 minced garlic cloves
• 1/2 inch nub of ginger, peeled and minced (about 1 Tablespoon)
• 1/4 cup plus 1 Tablespoon coconut sugar (add another tablespoon if you like things very sweet. I like it pretty salty.)
• 1 Tablespoon corn starch
• 1/4 cup very warm water

Instructions

• Preheat your oven to 400 degrees.
• Peel the carrots and cut into small, bite sized pieces.
• Cut the zucchini in half length wise, and then cut into large 1 inch chunks.*
• Cut both ends off the onion, then cut in half. Discard the skin and the outer layer of the onion, then cut into bite sized chunks.
• Cut the bell pepper in half and discard the seeds and white insides. Cut into bite sized chunks, about the same size as you cut the onion.
• Place all of your cut up veggies and the sugar snap peas in a large bowl. Add 2 Tablespoons of oil, 1/2 tsp salt, the granulated garlic and 1/4 tsp pepper. Stir until everything is coated and the spices are distributed. Pour into a single layer on a large sheet pan.
• Take your boneless, skinless chicken thighs and cut them up into large 1 inch chunks. Either put the cut up chicken into a bowl, add 1 Tablespoon oil, 1/2 tsp salt and 1/4 tsp pepper and mix until everything is coated OR leave the cut up chicken in a pile on the cutting board, add the oil, salt and pepper, and mix well with clean hands.
• Dot the top of the veggies on the sheet pan with the chicken pieces, spreading them out evenly.
• Put in the oven and bake for 25-30 minutes, until veggies are tender and the chicken is cooked through and beginning to brown a bit.
While the chicken and veggies are cooking, make your Teriyaki Sauce
• Mince the garlic and fresh ginger.
• Add all of the sauce ingredients to a sauce pan EXCEPT the corn starch and water. Save the corn starch and water for later.
• Turn the heat up to medium and whisk until the sugar has dissolved. Bring the mixture to a simmer and then turn the heat to low. Simmer for about 5 minutes.
• In a small bowl, make slurry by mixing together the warm water and corn starch until it has dissolved completely. Leave no lumps.
• After the sauce has simmered for 5 minutes, add the slurry to the pot and whisk to combine. Continue to simmer and whisk occasionally until the sauce has thickened, another 5 minutes. When done, turn the heat off and pour the sauce into a bowl. Set aside until needed.
• When the chicken and veggies are done cooking, spoon your desired amount of teriyaki sauce over everything. Eat as is or serve with brow rice or over rice noodles.

Notes