Sheet Pan Chicken Teriyaki And Vegetables Recipes

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• 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 and set aside.
• Preheat oven to 400°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 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 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.

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).
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SHEET PAN TERIYAKI CHICKEN AND VEGETABLES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Cover a baking sheet with foil and spray with nonstick cooking spray.
• Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
• In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
• Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
• Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
• Garnish with sesame seeds before serving, if desired.