Description
A savory and sweet one-pan dinner featuring tender chicken thighs and roasted vegetables coated in a rich, homemade teriyaki glaze.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/3 cup honey
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups broccoli florets
- 2 large carrots, sliced
- 1 tbsp cornstarch
- Sliced green onions and sesame seeds for garnish
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 inch baking dish.
- Whisk together soy sauce, honey, sesame oil, garlic, and ginger in a bowl.
- Sear chicken thighs in a hot skillet for 3 minutes per side until golden brown.
- Place the seared chicken and sliced vegetables in the baking dish.
- Pour the teriyaki mixture over the chicken and vegetables, coating them thoroughly.
- Bake for 25-30 minutes, basting with pan juices halfway through.
- Let the casserole rest for 5 minutes before garnishing with green onions and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-American