The Good Dish Daphne Oz’s Sheet Pan Teriyaki Chicken and Green Beans
2 tablespoons Grapeseed oil
1 pound Boneless, skinless chicken thighs
1 1/2 pounds Green beans, ends trimmed
Sea salt, to taste
Lime wedges, to serve
Teriyaki Sauce:
1/4 cup Tamari or coconut aminos
1 tablespoon Rice vinegar
1 tablespoon Date syrup
1-inch Fresh ginger, peeled and grated
2 cloves Garlic, minced
2 teaspoons Tapioca flour
1 tablespoon Sesame seeds, plus more for garnish
To make the teriyaki sauce, whisk together ½ cup water, the tamari and 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 the 1 tablespoon sesame seeds.
Preheat the oven to 400ºF. Brush a baking sheet with 1 tablespoon grapeseed oil. Divide the teriyaki sauce in half.
Place the chicken thighs 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 the chicken is cooked through and registers 165ºF 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 the green beans together, garnished with sesame seeds and lime wedges.
4
Chicken is a meat that can be fried, baked, cooked in the ground, or even ground up to make a burger. But one of the best flavors that soak into that beautiful meat is teriyaki. Made with beautifully cooked chicken and a sauce made of ginger, sesame seeds, and rice vinegar. Is your mouth watering yet?
Prep time: 15 minutes
Cook time: 20 minutes
From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.