GRETCHEN'S TABLE Sheet pan meals are the dinner version of microwave popcorn. They take almost no effort, you can find the ingredients in any grocery store, and the end result is just so tasty. This recipe is built around everyone's favorite economical and easy-to-find meat — chicken — with a sweet and slightly spicy homemade teriyaki sauce adding some zing and a beautiful shine.
Always mindful of waste, I adapted the ingredient list to include what I already had on hand in my refrigerator, using sugar snap peas and sliced bell pepper instead of broccoli and asparagus. I also swapped chicken thigh for breast meat because I think it's tastier, and it's also cheaper. Serve with white or brown rice, with extra teriyaki sauce on the side for drizzling.
Teriyaki chicken tray bake Servings: 4 For teriyaki sauce ■ 3 ounces orange juice (about 2 oranges) ■ 4 ounces soy sauce ■ 3 tablespoons honey ■ 2 tablespoons rice vinegar ■ 2 garlic cloves, crushed ■ 1-inch piece fresh ginger, peeled and finely grated or minced ■ 2 teaspoons cornstarch For chicken ■ 2 carrots, sliced ■ 8 spring onions, sliced ■ 8 skinless chicken thigh fillets ■ 6 tablespoons prepared teriyaki sauce ■ 1⁄2 cup water ■ Generous handful sugar snap peas ■ 1⁄2 red bell pepper, sliced ■ 1⁄2 yellow bell pepper, sliced ■ Olive oil, for pan ■ Salt and pepper ■ Cooked white or brown rice, for serving Directions Preheat oven to 400 F. Prepare teriyaki sauce by putting orange juic.