Baked Teriyaki Chicken and Broccoli

Yield: 6 servings

Prep: 1

Cook: 40

Total: 1 40

A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!

5 stars (4 ratings)

Ingredients

6 bone-in, skin-on chicken thighs*
2 tablespoons unsalted butter
12 ounces broccoli florets
6 carrots, cut diagonally in 1-inch-thick slices
1 teaspoon sesame seeds
1 green onion, thinly sliced

For the teriyaki sauce

1 tablespoon cornstarch
½ cup reduced sodium soy sauce
⅓ cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey

Instructions

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

*Boneless, skinless chicken breasts (or thighs) can be substituted.

This Baked Teriyaki Chicken and Broccoli recipe is brought to you by DAMN DELICIOUS

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