Sheet Pan Teriyaki Chicken and Vegetables

Name: Sheet Pan Teriyaki Chicken and Vegetables
Ingredients: 3 3/4 cups or about 562 g Cooked rice; 2 lb or 908 g Boneless, skinless chicken thighs; 1 Tbsp or 15 g Oil (for chicken); 1 Tbsp or 15 g Soy sauce (for chicken marinade); 2 tsp or 6 g Garlic powder; about a half teaspoon or 1.5 g White pepper; two crowns of, 1 lb or 454 g Broccoli; one medium to large-size, or 300 g worth Sweet potato; about 2 Tbsp or 30 g total - 1 Tbsp for potatoes and 1 Tbsp for broccoli Oil (for vegetables); to taste Salt; 1/4 of a cup or 60 g Soy sauce (for teriyaki sauce); 1/4 of a cup or 60 g Mirin; 1 Tbsp or 15 g White vinegar; 3 Tbsp or 45 g Water (for teriyaki sauce); 2 Tbsp or 24 g Brown sugar; two cloves or about 10 g Garlic (grated)

16 ingredients · from Josh Cortis

Ingredients

3 3/4 cups or about 562 g Cooked rice
2 lb or 908 g Boneless, skinless chicken thighs
1 Tbsp or 15 g Oil (for chicken)
1 Tbsp or 15 g Soy sauce (for chicken marinade)
2 tsp or 6 g Garlic powder
about a half teaspoon or 1.5 g White pepper
two crowns of, 1 lb or 454 g Broccoli
one medium to large-size, or 300 g worth Sweet potato
about 2 Tbsp or 30 g total - 1 Tbsp for potatoes and 1 Tbsp for broccoli Oil (for vegetables)
to taste Salt
1/4 of a cup or 60 g Soy sauce (for teriyaki sauce)
1/4 of a cup or 60 g Mirin
1 Tbsp or 15 g White vinegar
3 Tbsp or 45 g Water (for teriyaki sauce)
2 Tbsp or 24 g Brown sugar
two cloves or about 10 g Garlic (grated)

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Method

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Watch the original: “Sheet Pan Teriyaki Chicken and Vegetables” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.