Sheet Pan Teriyaki Chicken with Vegetables


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


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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