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Easy Crispy Sheet Pan Teriyaki Chicken Bowls

crispy sheet pan teriyaki chicken bowls - featured image
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A quick and easy sheet pan recipe featuring crispy roasted chicken thighs glazed with homemade teriyaki sauce, served with roasted veggies and rice. Perfect for meal prep and busy weeknights.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • Salt and pepper, to taste
  • ½ cup soy sauce
  • ¼ cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 1 tablespoon vegetable oil
  • Salt and pepper, to taste
  • Cooked white or brown rice (about 3 cups cooked)
  • Sesame seeds and sliced green onions (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the teriyaki sauce: In a small saucepan, combine ½ cup soy sauce, ¼ cup honey or brown sugar, 2 tablespoons rice vinegar, minced garlic, and grated ginger. Bring to a gentle boil over medium heat, stirring occasionally.
  3. Mix cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Slowly whisk this into the simmering sauce. Cook for 1-2 minutes until thickened and glossy. Remove from heat and stir in sesame oil if using. Set aside to cool slightly.
  4. Prep the chicken: Pat chicken thighs dry with paper towels. Toss them in a bowl with 2 tablespoons soy sauce, salt, and pepper. Sprinkle the 1 tablespoon cornstarch evenly over the chicken and toss to coat.
  5. Prep the veggies: In another bowl, toss broccoli florets, sliced bell pepper, and shredded carrots with 1 tablespoon vegetable oil, salt, and pepper.
  6. Arrange chicken and veggies: Spread the chicken thighs out on one side of the sheet pan, making sure they aren’t crowded. On the other side, spread the veggies evenly.
  7. Roast for 20-25 minutes: Place the sheet pan in the oven. Halfway through, flip the chicken to crisp the other side and toss the veggies for even roasting. The chicken should reach an internal temperature of 165°F (74°C) and be golden and crispy.
  8. Finish with sauce: Remove the sheet pan from the oven. Drizzle the teriyaki sauce over the chicken and veggies or toss them gently to coat.
  9. Serve: Spoon the chicken and veggie mixture over cooked rice. Garnish with sesame seeds and sliced green onions if desired.

Notes

Pat chicken dry before coating with cornstarch for best crispiness. Do not overcrowd the pan to avoid sogginess. Simmer the teriyaki sauce before adding to the pan to prevent watery sauce. Broil for 1-2 minutes at the end if more crispiness is desired. Sauce can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, meal prep, crispy chicken, easy dinner, healthy chicken recipe, roasted veggies, quick dinner

Find it online: https://freshforkful.com/easy-crispy-sheet-pan-teriyaki-chicken-bowls-recipe-for-perfect-meal-prep/