Sheet Pan Teriyaki Chicken and Vegetables | Recipe Cart | Recipe Cart

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