Sheet-Pan Yakiniku-Inspired Chicken and Vegetables

Nutrition · per serving

Steps

1. 1

   Preheat your oven to 220°C (430°F).

2. 2

   In a mixing bowl, whisk together the soy sauce, ketchup, honey, rice vinegar, minced garlic, and grated ginger to make the glaze.

   60 ml soy sauce60 ml ketchup30 g honey30 ml rice vinegar or apple cider vinegar2 cloves garlic10 g ginger
3. 3

   Slice the boneless skinless chicken thighs into bite-sized pieces and add them to the bowl with the glaze. Mix until the chicken is well coated.

   600 g boneless skinless chicken thighs
4. 4

   Prepare the vegetables by peeling and slicing the carrot into thin coins, the bell pepper into strips, and the onion into wedges.

   150 g carrot200 g bell pepper150 g onion
5. 5

   On a large sheet pan, arrange the coated chicken and the prepared vegetables in a single layer, spreading them out evenly.

6. 6

   Drizzle any remaining glaze over the vegetables, and toss everything lightly to help the flavors combine.

7. 7

   Place the sheet pan in the preheated oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, tossing halfway through for even cooking.

8. 8

   Once cooked, remove from the oven and sprinkle with sesame seeds and finely sliced green onion before serving.

   10 g sesame seeds30 g green onion

Origin & History

Yakiniku is a popular Japanese style of cooking meat, usually grilled or pan-fried, but this American-inspired sheet-pan version makes it more accessible for home cooks. The sweet and savory glaze highlights the umami flavors that are a hallmark of traditional yakiniku dishes.