One Pan Teriyaki Chicken and Vegetables
Description
Dinner is so easy when you can make the whole meal in just one pan. It makes preparing and cleaning up from weeknight dinners so easy. This one has chicken, broccoli, carrots with a delicious Teriyaki sauce over rice and garnish with sesame seeds and chop
Ingredients
Teriyaki Sauce:
¼ c. low-sodium soy sauce
4-5 T. honey (depending on desired sweetness)
4 T. rice wine vinegar
1½ t. sesame oil (plus more for drizzling on vegetables, about 1/4 t.)
3 garlic cloves, minced
¾ t. grated or ground ginger
1 T. cornstarch
3 T. water
Chicken and Vegetables:
salt and black pepper, to taste
3 boneless skinless chicken breasts, cut into even halves, lengthwise (about 1½ lb.)
3 c. broccoli florets (about 2 bunches)
1 c. sliced carrots
additional vegetables, if desired
¼ c. edamame beans
¼ c. pineapple chunks
green onions, for garnish
sesame seeds, for garnish
cooked rice
Directions
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Teriyaki Sauce:
In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat; set aside.
Chicken and Vegetables:
Preheat oven to 400 degrees. Line a large sheet pan with parchment paper or foil coated with cooking spray; set aside.
Season each side of chicken with salt and pepper; drizzle spoonfuls of glaze over chicken, coating well on both sides. Reserve half of the glaze for later. Bake in preheated oven about 10 minutes, then remove the pan. Top chicken with additional glaze; flip chicken; glaze again.
Arrange broccoli florets, carrots, edamame and pineapples in a single layer around the chicken; season with pepper; drizzle with ¼ t. sesame oil and teriyaki glaze; toss to coat. Return to the oven; bake 15-20 minutes, or until chicken is cooked through and juices run clear. If the chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking them, then return the chicken back to the oven until cooked through.
Remove pan from oven; slice chicken into strips; drizzle with remaining sauce.
Serve over rice, garnished with green onions and sesame seeds, if desired.
3-4 servings.