Chicken teriyaki tends to be a dish everyone can get behind, and we’re predicting this one-bowl version with broccoli and noodles may soon be a favorite with your family. Bonus for picky eaters: The recipe includes the option to serve components separately. Making your own easy teriyaki sauce lets you control the amount of ginger and garlic (feel free to cut these Asian flavors in half for any diners who want it “not so spicy”). But to speed things up even more, you can use bottled teriyaki sauce. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Preheat oven to 425°. Line a large sheet pan with aluminum foil and coat with cooking spray or vegetable oil.
- Stir together cornstarch and cold water in a small bowl and set aside. In a small saucepan, combine soy sauce, brown sugar, vinegar, garlic for sauce, and ginger. Bring to a boil over medium-high heat, cooking and stirring until sugar dissolves, 1-2 minutes. Stir in cornstarch mixture and cook until sauce is thickened, about 2 more minutes. Remove from heat and set aside half of the sauce in a bowl for serving.
- Toss broccoli and vegetable oil on the prepared sheet pan and push to one side. Place chicken thighs on the other side of the sheet pan. Sprinkle broccoli and chicken with salt and pepper. Bake 10 minutes. Meanwhile, bring a medium saucepan of water to a boil.
|Calories770Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.