Sheet Pan Asian Style Chicken Thighs
A one-dish Sheet Pan Dinner with an Asian flavor profile best served over fluffy rice.
My Number One Fan gets all the credit for finding, testing and refining all but one of the Sheet Pan Dinners on Kitchen Tapestry. This one came from the chelseys messy apron website.
The original recipe called this "Sheet Pan Asian Stir Fry" which not only is an oxymoron, it also made no sense since the dish is neither stirred nor fried.
The original recipe also called for boneless, skinless chicken breasts. We used boneless, skinless chicken thighs which we think are more flavorful. Either part of the chicken would work, but if you use breasts, reduce the cooking time a couple of minutes.
Oyster Sauce
You can omit the oyster sauce if you don't have it on hand or won't use it again for other recipes, but I do think it adds a hint of authenticity to the dish and is readily available in the Asian section of most major grocery chains. Oyster sauce is believed to have been a serendipitous discovery from the late 19th Century. A Chinese food stall operator allegedly left a pot of oyster soup on to simmer for so long that it cooked down into a thick brown paste. He realized his caramelized concoction was rich, super savory, and delicious. He called it “Oyster Sauce” and started serving it to his customers as a seasoning before going on to package and sell it as part of the now iconic Lee Kum Kee Asian sauce empire under the Panda Brand.
The original recipe called for 1 tablespoon of brown sugar. We omitted that. The original recipe also called for 1 tablespoon fresh grated ginger. Why go to all that trouble for a mere tablespoon? We generally have on hand the jarred variety and it worked just fine. I'd say in a pinch, dried ginger would be fine, too.
Sheet Pan Asian Style Chicken Thighs
Ingredients
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tbsp fresh or jarred ginger (or 1/2 tsp powdered ginger)
- 1 tbsp garlic, minced
- 1 tsp sesame oil
- 1 tbsp Sriracha sauce (like, Huy Fong)
- 1 tsp corn starch
- 2 tbsp Teriyaki Sauce (like, Kikkoman)
- 4 boneless chicken thighs (4-5 oz each)
- 2 carrots, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1-2 cups fresh or frozen broccoli florets (defrost if frozen)
- 1 cup snow peas
- sesame seeds and chopped green onion for garnish
- non-stick cooking spray (like, Pam)
- fine sea salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F.
- Mix the soy sauce, oyster sauce, rice wine vinegar, ginger, garlic, sesame oil and Sriracha sauce in a mixing bowl, then whisk to combine.
- Add the corn starch and whisk again to fully incorporate it into the liquid.
- Spray non-stick cooking spray on the sheet pan.
- Cut the chicken into 1-inch strips, then place them in the mixing bowl with the soy sauce mixture and stir to coat all the pieces.
- Lay the bell peppers and carrots in a single layer on the sheet pan and pour the sauce and chicken over, then toss all the ingredients to combine.
- Cook 17-20 minutes in the oven until the chicken no longer shows any pink and the bell peppers are beginning to wilt.
- Add the broccoli and snow peas, then sprinkle the Teriyaki sauce over everything and lightly toss, then cook another 10-15 minutes.
- Test for salt & pepper, then garnish with the sesame seeds and green onion, and serve over rice.
