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Easy Crispy Sheet Pan Teriyaki Chicken Bowls Recipe for Perfect Weeknight Dinners

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This recipe delivers crispy roasted chicken thighs and tender veggies glazed with a homemade teriyaki sauce, perfect for quick and wholesome weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon soy sauce (low-sodium Tamari preferred)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium carrot, peeled and sliced into thin coins
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/3 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Cooked jasmine or brown rice (for serving)
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated. Let sit for 10 minutes.
  2. In a separate bowl, combine broccoli florets, sliced red bell pepper, carrot coins, and red onion wedges. Toss with olive oil, salt, and pepper.
  3. Line a large rimmed baking sheet with parchment paper. Spread veggies on one half and chicken on the other half, spaced apart.
  4. Preheat oven to 425°F (220°C). Roast chicken and veggies for 20-25 minutes, flipping chicken halfway through, until chicken reaches 165°F and is golden and crispy.
  5. While roasting, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to simmer over medium heat.
  6. Mix cornstarch with cold water and stir into sauce. Cook, stirring constantly, until thickened (2-3 minutes). Remove from heat.
  7. Brush teriyaki sauce generously over chicken. Return to oven on broil for 3-5 minutes to caramelize glaze, watching carefully to avoid burning.
  8. Assemble bowls by spooning cooked rice into bowls, topping with roasted veggies and glazed chicken. Garnish with sesame seeds and sliced green onions.

Notes

Pat chicken dry before coating with cornstarch to ensure crispiness. Do not overcrowd the pan to avoid steaming. Broil carefully to caramelize glaze without burning. Sauce can be made up to 3 days ahead and reheated gently. For gluten-free, use tamari or coconut aminos instead of soy sauce. Reheat leftovers under broiler to restore crispiness.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken, roasted veggies, easy weeknight meal, homemade teriyaki sauce, healthy dinner, meal prep

Find it online: https://oracooks.com/easy-crispy-sheet-pan-teriyaki-chicken-bowls-recipe-for-perfect-weeknight-dinners/