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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

1. Preheat your oven to 400 degrees.
2. Peel the carrots and cut into small, bite sized pieces.
3. Cut the zucchini in half length wise, and then cut into large 1 inch chunks.*
4. 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.
5. 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.
6. 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.
7. 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.
8. Dot the top of the veggies on the sheet pan with the chicken pieces, spreading them out evenly.
9. 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
10. Mince the garlic and fresh ginger.
11. Add all of the sauce ingredients to a sauce pan EXCEPT the corn starch and water. Save the corn starch and water for later.
12. 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.
13. In a small bowl, make slurry by mixing together the warm water and corn starch until it has dissolved completely. Leave no lumps.
14. 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.
15. 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