Sheet Pan Teriyaki Chicken

By Rachel Cooks

Ingredients

½ cup less-sodium soy sauce
¼ cup honey
3 tablespoons rice vinegar
2 tablespoons packed brown sugar
3 cloves garlic ((finely minced or pressed))
2 tablespoons cornstarch
3 cups broccoli florets ((1 crown))
1 red bell pepper, cut into 1-inch pieces ((about 1 cup))
2 medium carrots, sliced into ¼ inch rounds ((about 1 cup))
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 ounces snow peas or snap peas, trimmed and strings removed ((about 1 cup))
cooked rice
sliced green onions and sesame seeds

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 425°F.

In a small bowl or large measuring cup, whisk together the soy sauce, honey, rice vinegar, brown sugar, and garlic until the sugar dissolves. Whisk the cornstarch into the teriyaki sauce. Set aside.

Place broccoli, bell pepper, and carrots in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Arrange in a single layer on a large rimmed sheet pan (about 13 x 18 inches).

Bake for 15 minutes, remove the pan from the oven. Add the chicken and snow peas, and stir. Stir the sauce to make sure the cornstarch hasn’t settled, then pour it over the chicken and vegetables, tossing gently until everything is coated evenly with the sauce.

Bake for an additional 15 minutes, or until the chicken is cooked, the vegetables are tender-crisp, and the sauce has thickened slightly. Remove the pan from the oven. Stir well to redistribute sauce.

Garnish with green onions and sesame seeds, and serve immediately over steamed rice.