Name: Sheet Pan Chicken Teriyaki and Vegetables
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray; 4 medium boneless, skinless chicken breasts; 1 red bell pepper; 2 medium carrots; 1 head broccoli; Kosher salt and freshly ground black pepper; 1 1/2 cups sugar snap peas, strings removed; 1 1/2 tablespoons olive oil; 1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce; Sesame seeds, for serving; Cooked rice or noodles, for serving, optional; 1/3 cup low-sodium soy sauce; 1/4 cup pineapple juice; 1/4 cup packed light brown sugar; 2 teaspoons minced garlic; 1 teaspoon minced peeled ginger; 1 1/2 teaspoons cornstarch

Directions

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Sheet Pan Chicken Teriyaki and Vegetables

30m Easy 98%

CLASS

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.

Homemade Teriyaki Sauce:

Yield: Makes about 3/4 cup.

Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.