Sheet Pan Teriyaki Chicken and Vegetables

Ingredients

• 3/4 cup water, divided
• 1/4 cup soy sauce
• 4 tsp brown sugar
• 1 tbsp honey
• 3/4 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp rice vinegar
• 1 tbsp cornstarch
• 1 large carrot, sliced diagonally into ¼” thick coins (200 g)
• 1 red pepper, seeds removed and sliced
• 1 medium zucchini, halved and sliced (180 g)
• 1 head broccoli, cut into florets (about 5 cups florets)
• 2 tsp vegetable oil
• 10 chicken drumsticks (900 g)
• 5 cups cooked rice
• 2 green onions, thinly sliced
• 2 tsp toasted sesame seeds