Description
A simple and flavorful sheet pan dinner featuring teriyaki chicken and rice, perfect for a quick weeknight meal. All cooked on one pan for easy cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 1/2 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine the uncooked rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- While the rice simmers, in a large bowl, toss the chicken pieces with teriyaki sauce, soy sauce, sesame oil, grated ginger, and minced garlic.
- Spread the seasoned chicken in a single layer on one side of a large baking sheet.
- Arrange the broccoli florets and chopped red bell pepper on the other side of the baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Once the rice is done simmering, fluff it with a fork.
- Serve the teriyaki chicken and vegetables over the cooked rice. Garnish with sesame seeds and sliced green onions.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce marinade.
- You can substitute chicken breast for thighs, but adjust cooking time as needed to prevent drying out.
- Other vegetables like snap peas, carrots, or onions can be added.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Baking
- Cuisine: Asian