Sheet Pan Teriyaki Chicken And Vegetables Food

SHEET PAN CHICKEN TERIYAKI AND VEGGIES

Steps:

• Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
• Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
• Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
• Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
• Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).
• ★ Did you make this recipe? Don't forget to give it a star rating below!

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• 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.
• 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.

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• Whisk ½ cup of the water with soy sauce, brown sugar, honey, ground ginger, garlic powder and rice vinegar in a small saucepan over medium heat. Bring to a simmer.
• Stir cornstarch with remaining ¼ cup water in a small bowl until no lumps remain. Stir into soy sauce mixture and cook until thickened, about 1 minute. Remove from heat. Set aside ½ cup of the sauce to cool. Store remaining sauce in an airtight container in refrigerator for up to 2 weeks.
• Preheat oven to 425F and line a baking sheet with parchment paper. Set aside.
• Toss chicken with 3 tablespoons of the sauce in a large bowl. Place on one side of the prepared baking sheet. Pour any remaining sauce from bowl over chicken. Place pan in oven and bake for 10 minutes.
• In the same bowl, toss carrots, peppers, zucchini and broccoli with oil and 3 tablespoons of the sauce. Remove pan from oven and spread vegetables on empty side of the baking sheet. Place back in oven and bake until vegetables are tender crisp and chicken is cooked through, 20 - 25 minutes.
• Serve chicken and vegetables alongside rice. Drizzle with remaining 2 tablespoons of sauce and sprinkle with green onion and sesame seeds.