Sheet Pan Teriyaki Chicken with Vegetables
1 cup low sodium soy sauce
4-5 tablespoons honey (depending on how sweet you like it)
3½ tablespoons rice wine vinegar
1½ teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves, minced
¾ teaspoon grated ginger
1 tablespoon cornstarch
¼ cup water
Salt and black pepper, to taste
3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
3 cups broccoli florets (about 2 bunches)
1 cup sliced carrots
Additional vegetables (optional)
¼ cup edamame beans, ¼ cup pineapple chunks
Green onions and sesame seeds for garnish
For the glaze:
In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar,
sesame oil, garlic, ginger,
cornstarch and water until combined. Bring to a simmer, stirring frequently, until
sauce thickens and bubbles.
Remove from heat and set aside.
For the chicken and vegetables
. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated
with cooking spray and set aside.
. Season each side of the chicken with salt and black pepper then drizzle spoonfuls
of glaze over the chicken coating
well on both sides. Reserve at least half of the glaze for later.
. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with
additional glaze, flip chicken and glaze again.
. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer
around the chicken. Season with black pepper
and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return
to the oven and bake for another 15-20 minutes,
or until the chicken is cooked through and juices run clear.**
. Remove pan from oven, slice chicken into strips and drizzle with remaining sauce.
Serve over rice or quinoa and garnish
with green onions and sesame seeds, if desired.
**If chicken is not done after 20 minutes, remove vegetables from pan first then
return the chicken back to the oven until cooked through.
Cooking time may vary slightly depending on how thick your chicken pieces are.