Ingredients
1cuplow sodium soy sauce
4tbsphoney
3½tbsprice wine vinegar
1½tspsesame oil,plus more for drizzling on vegetables
3garlic cloves,minced
¾tspginger,grated
1tbspcornstarch
¼cupwater
salt and black pepper,to taste
3chicken breasts,boneless skinless, cut in half lengthwise, about 1½ lbs
3cupsbroccoli florets
1cupcarrots,sliced
additional vegetables,optional
¼cupedamame beans
¼cuppineapple chunks
green onions
sesame seeds
Preparation
In a medium saucepan over medium heat, whisk together the 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 and set aside.
Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season each side of the chicken with salt and black pepper, then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat.
Return to the oven and bake for another 15 to 20 minutes, or until the chicken is cooked through and juices run clear.
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce.
Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
