Sheet Pan Teriyaki Chicken and Vegetables
Liven up your busy weeknights with this easy sheet pan dinner.
Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
- 1 cup soy sauce
- 4-5 tablespoons honey
- 4 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 3/4 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 boneless skinless chicken breasts, cut in half lengthwise
- 3 cups broccoli florets
- 1 cup carrots, peeled and sliced
- 1 cup snow peas, stems removed
- 1/4 cup edamame, shelled
- 1/4 cup pineapple chunks
- Kosher salt and freshly ground black pepper, to taste
- Green onions and sesame seeds, for serving
Preparation
- Preheat oven to 400°F and line a rimmed sheet pan with parchment paper or foil. Coat with nonstick spray and set aside.
- While the oven preheats, make the glaze:
- In a medium saucepan over medium heat, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until well combined. Bring to a simmer, stirring often, and cook until sauce bubbles and thickens. Remove from heat and set aside.
- Season each side of the chicken with salt and pepper and drizzle glaze over each side, reserving at least half for later use.
- Place on prepared baking sheet and bake 20 minutes. Remove from oven, brush chicken with more glaze, flip, and glaze again.
- Place broccoli, carrots, snow peas, edamame, and pineapple around chicken and drizzle with some teriyaki glaze before tossing to coat.
- Return to oven and bake until chicken is cooked through and vegetables are tender, 15-20 more minutes.
- Remove from oven, slice chicken into strips, and drizzle with remaining glaze. Serve over rice, if desired, and enjoy!