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sheet pan teriyaki chicken and vegetables


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Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 4


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Step 1

Preheat oven to 400Ā°F and line a rimmed sheet pan with parchment paper or foil. Coat with nonstick spray and set aside.

Step 2

While the oven preheats, make the glaze:

Step 3

In a medium saucepan over medium heat, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until well combined. Bring to a simmer, stirring often, and cook until sauce bubbles and thickens. Remove from heat and set aside.

Step 4

Season each side of the chicken with salt and pepper and drizzle glaze over each side, reserving at least half for later use.

Step 5

Place on prepared baking sheet and bake 20 minutes. Remove from oven, brush chicken with more glaze, flip, and glaze again.

Step 6

Place broccoli, carrots, snow peas, edamame, and pineapple around chicken and drizzle with some teriyaki glaze before tossing to coat.

Step 7

Return to oven and bake until chicken is cooked through and vegetables are tender, 15-20 more minutes.

Step 8

Remove from oven, slice chicken into strips, and drizzle with remaining glaze. Serve over rice, if desired, and enjoy!

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