Sheet Pan Teriyaki Chicken with Vegetables Recipe


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

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


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