SHEET PAN TERIYAKI CHICKEN WITH VEGETABLES

Sheet Pan Teriyaki Chicken is an easy one pan meal made with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.

SHEET PAN TERIYAKI CHICKEN WITH VEGETABLES

Ingredients
Teriyaki Glaze
  1. 1 cup low sodium soy sauce
  2. 4-5 tablespoons honey (depending on how sweet you like it)
  3. 3½ tablespoons rice wine vinegar
  4. 1½ teaspoons sesame oil (plus more for drizzling on vegetables)
  5. 3 garlic cloves, minced
  6. ¾ teaspoon grated ginger
  7. 1 tablespoon cornstarch
  8. ¼ cup water
  9. Salt and black pepper, to taste
  10. 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
  11. 3 cups broccoli florets (about 2 bunches)
  12. 1 cup sliced carrots

Additional vegetables (optional)
  1. ¼ cup edamame beans, ¼ cup pineapple chunks
  2. Green onions and sesame seeds for garnish

Instructions
For the glaze:
  • 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 for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.