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Simple Teriyaki Chicken Thighs with Sesame Veggies One-Pot Recipe

This flavorful one-pot recipe combines crispy chicken thighs with a sweet and savory teriyaki glaze, served alongside perfectly roasted sesame vegetables.
It's a convenient sheet-pan meal that ensures delicious, evenly cooked chicken and vegetables with minimal cleanup.
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Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Asian-Inspired
Servings 4

Equipment

  • Sheet pan
  • Wire rack
  • Aluminum foil
  • Microwave-safe bowl

Ingredients
  

For the Chicken and Vegetables:

  • 8 5- to 7-ounce bone-in chicken thighs, trimmed
  • 2 tablespoons vegetable oil divided
  • 1 red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
  • 8 ounces shiitake mushrooms stemmed and sliced thin
  • 3 garlic cloves minced, divided
  • 1 tablespoon grated fresh ginger divided
  • 8 ounces snap peas strings removed

For the Teriyaki Sauce:

  • 5 tablespoons mirin
  • 5 tablespoons soy sauce
  • ¼ cup water
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon table salt

Instructions
 

Prepare the Oven and Chicken:

  • Adjust one oven rack to the lower-middle position and the other 8 inches from the broiler. Preheat the oven to 450°F.
  • Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
  • Using a sharp knife, make three diagonal slashes in the skin of each chicken thigh, avoiding cutting into the meat. Brush the chicken with 1 tablespoon of vegetable oil and place the skin side up on the prepared rack. Roast for 20 minutes.

Cook the Vegetables:

  • Toss the bell pepper and mushrooms with the remaining 1 tablespoon vegetable oil, half of the minced garlic, and 1 ½ teaspoons grated ginger. Spread the vegetables over the empty side of the rack. Rotate the rack and roast for another 10 minutes.
  • Add the snap peas to the pan, mixing them with the other vegetables. Continue roasting until the chicken reaches 165°F and the vegetables start to brown, about 10 minutes.

Prepare the Teriyaki Sauce:

  • Remove the sheet from the oven and preheat the broiler. Transfer the sheet to the upper rack and broil for 3–5 minutes until the chicken reaches 175°F and the vegetables are well browned.
  • While broiling, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and 1 ½ teaspoons ginger in a microwave-safe bowl. Microwave the mixture, whisking occasionally, until thickened, 3–5 minutes.

Finish and Serve:

  • Remove the sheet from the oven and brush the chicken with 3 tablespoons of the teriyaki sauce. Let rest for 5 minutes.
  • Transfer the vegetables to a bowl and toss with sesame oil, sesame seeds, and salt. Serve the chicken with the vegetables, drizzling the remaining sauce over the top.
Keyword Easy sesame vegetable recipe, One-pot teriyaki chicken recipe, Quick teriyaki chicken dinner, Sheet pan chicken and vegetables, Teriyaki chicken thighs with veggies
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