Let’s make Sheet Pan Teriyaki Chicken with Green Beans — another delicious recipe straight from my new cookbook, Eat Your Heart Out!
This is a perfect weeknight supper, and your sheet pan is the real star because it creates minimal cleanup and maximum flavor. The sticky, gently-sweet teriyaki sauce is punchy with garlic and ginger — it’s perfect over chicken, shrimp, fish, tofu, or veggies.
The yummy takeout magic we crave made right at home — without gluten or refined sugar!
¼ cup tamari or coconut aminos
1 tablespoon rice vinegar
1 tablespoon Date Syrup
1-inch fresh ginger, peeled and grated
2 garlic cloves, minced
2 teaspoons tapioca flour
1 tablespoon sesame seeds, plus more for garnish
2 tablespoons grapeseed oil
1 pound boneless, skinless chicken thighs
1 ½ pounds green beans, ends trimmed
Sea salt, to taste
Lime wedges, to serve
•To make the teriyaki sauce, whisk together ½ cup water, the tamari, rice vinegar, Date Syrup, ginger, and garlic in a small saucepan and bring to a simmer over medium heat. Let simmer for 5 minutes. Meanwhile, whisk the tapioca flour with 2 teaspoons water to make a slurry. Remove the sauce from the heat and whisk in the slurry. Return the sauce to medium heat and simmer for a minute more, until thickened, and stir in 1 tablespoon sesame seeds. Remove from the heat and let cool completely.
•Preheat the oven to 400 degrees. Line a sheet pan with foil and brush with 1 tablespoon of the grapeseed oil. Divide the teriyaki sauce in half.
•Place the chicken on the prepared sheet pan. Brush the first half of the teriyaki sauce on the chicken thighs.
•Toss the green beans with the remaining tablespoon of grapeseed oil in a large bowl and season with salt. Scatter the green beans around the sheet pan, taking care not to overcrowd the pan. Roast for 12 to 15 minutes until chicken is cooked through and registers 165 degrees on a meat thermometer and the green beans are tender but still slightly crunchy. Using a clean brush, glaze the chicken with the remaining sauce.
•Serve the chicken and green beans together, garnished with sesame seeds and lime wedges.