Sheet Pan Teriyaki Chicken and Veggies

I am all about easy and delicious dinners and this Sheet Pan Teriyaki Chicken with Veggies is one of those meals! I am a huge fan of any type of Asian dish and so is my family. Give us a protein, veggies and some rice and we're one happy bunch. The chicken and veggies become so tender and the sauce pulls it all together. You've got to make this one!


Sheet Pan Teriyaki Chicken with Veggies
Adapted from The Recipe Critic
1 cup low-sodium soy sauce
5 Tbsp. honey
3 1/2 Tbsp. rice wine vinegar
1 1/2 tsp. sesame oil plus more for drizzling on vegetables
3 tsp. garlic, minced
3/4 tsp. grated ginger
1 Tbsp. cornstarch
1/4 cup water
Salt and black pepper to taste
1-2 large chicken breasts cut in half lengthwise 
2-3 cups broccoli florets, about 2 bunches
1 cup carrots, sliced diagonally
white rice, for serving

1. Preheat oven to 400 degrees F. Spray a large sheet pan with cooking spray or line with parchment paper or foil.
2. Pour broccoli and carrots onto the sheet pan and season with 1 Tbsp. sesame oil, salt and pepper. Stir to combine and spread into a single layer. Place pan in oven for 10 minutes to roast veggies.
3. 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.
4. Season chicken breasts with salt and pepper on both sides. Remove the pan from the oven and place chicken breasts on pan in a single layer next to the veggies. Drizzle chicken with half of the teriyaki glaze, reserving the rest.
5. Place pan back into the oven for 20 minutes until the chicken is cooked through, reaching an internal temperature of 165 degrees F.
6. Once done, slice the chicken into strips and drizzle with remaining sauce. Serve chicken and veggies over white rice.

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