Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables

Name: Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables
Ingredients: 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 2 tablespoons, vegetable oil; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 8 ounces, shiitake mushrooms, stemmed and sliced thin; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 8 ounces, snap peas, strings removed; 5 tablespoons, mirin; 5 tablespoons, soy sauce; ¼ cup, water; 3 tablespoons, sugar; 2 teaspoons, cornstarch; ⅛ teaspoon, red pepper flakes; 1 tablespoon, toasted sesame oil; 1 tablespoon, toasted sesame seeds; ½ teaspoon, salt

Main Courses
Vegetables
Chicken

We wanted an fresh take on teriyaki that would yield crispy chicken in a sweet-sticky sauce.

SERVES 4

TIME 1¼ hours

Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables

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