Sheet Pan Teriyaki Chicken and Green Beans

Steps

1. Prepare the teriyaki sauce: In a pan, combine 1/2 cup of water, 1/4 cup tamari (or coconut aminos), about 1 tablespoon rice wine vinegar, and 1 tablespoon date syrup.
2. Cook the sauce mixture over medium-high heat until it begins to simmer. Reduce the heat to low.
3. Add the peeled and grated ginger and minced garlic to the simmering sauce.
4. Simmer for approximately 5 minutes until most of the water has evaporated and the sauce starts to thicken slightly.
5. Prepare the slurry: In a small bowl, mix 2 tsp tapioca flour with 2 tsp water until dissolved.
6. Pour the slurry into the pan and cook for one more minute until the sauce becomes silky and thick.
7. Stir in 1 tablespoon of sesame seeds. Remove from heat and let the teriyaki sauce cool completely.
8. Prepare the green beans: Trim the ends off both sides of the green beans, then toss them with 1 tablespoon grape seed oil and a pinch of salt.
9. Preheat oven to 400°F (200°C) and line a baking sheet with aluminum foil. Lightly grease the tray with a small amount of grape seed oil or spray.
10. Lay out the chicken thighs on the prepared baking sheet, ensuring they are not overlapping.
11. Brush half of the cooled teriyaki sauce over the chicken thighs.
12. Once the chicken is glossy and coated, scatter the green beans around the chicken on the tray, again avoiding crowding to prevent steaming.
13. Place the tray in the preheated oven for 12 to 15 minutes until the chicken is cooked through but still juicy, and the green beans are tender-crisp.
14. Remove the tray from the oven. Brush the remaining teriyaki sauce over both the chicken and the green beans.
15. Transfer the tray to the broiler and broil for about one minute until the glaze bubbles and achieves desired charring.