INGREDIENTS
- 4-6 bone-in, skin-on chicken thighs
- 1 large red onion, chopped (use can use either frozen or fresh packages of chopped onions)
- 2-3 cups ounces broccoli florets (I used a 15 oz. bag of frozen broccoli florets)
- 3 carrots, cut diagonally in 1-inch-thick slices (I used about 1 cup from bag of carrot “chips” or “coins”
- 1 green bell pepper, chopped
- 2 tablespoon olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- To make this super easy: you can purchase either frozen or fresh stir fry veggies
Teriyaki Sauce
- 1 cup water
- 1/2 cup reduced sodium soy sauce (I used No Sodium Soy Sauce)
- 1/3 cup light brown sugar, packed
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic (I used the squeeze tube of garlic)
- 1 tablespoon freshly grated ginger (I used the squeeze tube of ginger)
- 3 tablespoons honey
- 1 tablespoon cornstarch
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Lightly coat a 9×13 baking dish with nonstick spray.
- To make the teriyaki sauce: add all the sauce ingredients except cornstarch, to a small saucepan over medium heat, whisk to combine and bring it to a simmer.
- Mix cornstarch with 1 tablespoon of water until fully combined. Stir in cornstarch mixture into the sauce, and simmer until thickened enough to coat the back of a spoon, about 2 minutes. Let the sauce cool to room temperature. Reserve 1/2 cup and set aside.
- Add chicken to a gallon size Ziploc bag and add the remaining sauce. Marinate for at least 30 minutes or overnight, turning the bag occasionally to make sure the chicken marinates uniformly.
- When ready to cook, drain the chicken from the sauce. Do not discard the sauce yet.
- Add the chopped veggies to a large bowl, add the olive oil, red pepper flakes and salt. Stir to combine.
- Add the veggies to the prepared baking pan. Top with the chicken and the remaining teriyaki sauce.
- Place into oven and roast until completely cooked, about 25-30 minutes. With an internal temperature of 165 degrees F.
- Check the chicken and turn on the broiler for the last 5 minutes, for a crispier top on the chicken.
- Serve immediately over rice if desired, with veggies on the side, garnished with sesame seeds and green onion.