One Pan Teriyaki Chicken with Vegetables

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 3 cups Broccoli florets
  • 1 cup Carrots
  • 1 Chicken and vegetables
  • 1/4 cup Edamame beans
  • 3 Garlic cloves
  • 3/4 tsp Ginger
  • 1 Vegetables

• Condiments

  • 4 tbsp Honey
  • 1/4 cups Soy sauce, low sodium
  • 1 Teriyaki sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Green onions and sesame seeds
  • 1 Salt and black pepper

• Oils & Vinegars

  • 4 tbsp Rice wine vinegar
  • 1 1/2 tsp Sesame oil

• Liquids

  • 3 tbsp Water

Found on lifemadesweeter.com

Description

Ingredients

• Teriyaki Sauce
• ¼ cups low sodium soy sauce
• 4-5 tablespoons honey (depending on how sweet you like it)
• 4 tablespoons rice wine vinegar
• 1½ teaspoons sesame oil (plus more for drizzling on vegetables)
• 3 garlic cloves, minced
• ¾ teaspoon grated or ground ginger
• 1 tablespoon cornstarch
• 3 tablespoons water
• Chicken and Vegetables
• Salt and black pepper, to taste
• 3 boneless skinless chicken breasts, cut into even halves, 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

Directions

• For the sauce: 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 about 10 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. (If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through.)
• 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.