Sheet Pan Teriyaki Chicken and Vegetables | Recipe Cart
Sheet Pan Teriyaki Chicken & Vegetables | Easy 40-min meal, flavorful glaze, perfect for a weeknight dinner.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Nonstick spray
- Saucepan
- Whisk
- Stove
- Spoon
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Kitchen timer
- Spatula
- Cooking spray
- Oven mitt
- Mixing bowl
- Plate
- Serving platter
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
- freshly ground black pepper
- Green onions and sesame seeds, for serving
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