Sheet Pan Teriyaki Chicken with Vegetables

Ingredients

Teriyaki Glaze

    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

Instructions

For the glaze:

during a medium cooking pan over medium heat, whisk along condiment, honey, vinegar, sesame oil, garlic, ginger, starch and water till combined. arouse a simmer, stirring ofttimes, till sauce thickens and bubbles. take away from heat and put aside.

For the chicken and vegetables

heat kitchen appliance to 400°F. Line an oversized sheet pan with parchment paper or foil coated with preparation spray and put aside.

Season either side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on each side. Reserve a minimum of 1/2 the glaze for later.

Cook in preheated kitchen appliance for twenty minutes then take away the pan. high chicken with further glaze, flip chicken and glaze once more.

organize the broccoli florets, carrots, edamame and pineapples during a single layer round the chicken. Season with black pepper and drizzle with ¼ teaspoon of oil and dish glaze and toss to coat. come to the kitchen appliance and bake for one more 15-20 minutes, or till the chicken is stewed through and juices run clear.**

take away pan from kitchen appliance, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with inexperienced onions and benni seeds, if desired.

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