Sheet Pan Teriyaki Chicken And Vegetables
Insanely delicious sheet pan teriyaki chicken and vegetables recipe that you will want to make today!
Yummy one pan teriyaki chicken that everyone will love including the kids.
Easy sheet pan chicken and vegetables makes for quick dinner or party food.
Healthy teriyaki chicken that will please any crowd.
No need for take out or delivery when you can make homemade teriyaki vegetables and chicken.
Learn how to make sheet pan meals with this easy and tasty recipe.
Get ready to make the best teriyaki chicken and vegetables.
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How To Make Sheet Pan Teriyaki Chicken And Vegetables
Preheat the oven to 400 degrees F.
Line a large baking sheet with foil and spray with nonstick cooking spray.
Set aside.
Slice two large chicken breasts in half lengthwise and place on the prepared baking sheet.
In a glass measuring cup, whisk together brown sugar, soy sauce, minced garlic, avocado oil and honey.
Pour the mixture in a small saucepan on medium heat.
Cook and stir for 2-3 minutes to allow the sugar to dissolve.
In a small bowl, stir together the cornstarch and water.
Pour mixture into the saucepan and stir to combine.
Allow the sauce to come to a simmer before turning off the heat.
Drizzle a light amount of teriyaki sauce on each piece of chicken, coating the top and the bottom.
Place chicken in a preheated oven for 10 minutes.
Remove from the oven and flip the chicken breasts.
Add frozen vegetables to the baking sheet surrounding the chicken.
Lightly drizzle avocado oil on the vegetables and toss.
Sprinkle pepper on the chicken and vegetables if desired.
Place back in the oven to bake for 20 additional minutes.
Remove from the oven.
Place chicken breasts on a cutting board and slice.
Serve chicken and vegetables over rice.
Use the extra sauce to drizzle on the meat and vegetables and sprinkle with toasted sesame seeds if desired.
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Sheet Pan Teriyaki Chicken And Vegetables
Ingredients
- 2 large chicken breasts cut lengthwise in half
- ½ cup brown sugar
- ⅓ cup soy sauce use gluten free if necessary
- ¼ teaspoon minced garlic
- 1 tablespoon avocado oil or neutral flavored oil + extra for drizzling on vegetables
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 1 20 oz bag of frozen stir fry veggies
- Pepper to taste
- Optional: toasted sesame seeds for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
- Slice two large chicken breasts in half lengthwise and place on the prepared baking sheet.
- In a glass measuring cup, whisk together brown sugar, soy sauce, minced garlic, avocado oil and honey. Pour the mixture in a small saucepan on medium heat. Cook and stir for 2-3 minutes to allow the sugar to dissolve.
- In a small bowl, stir together the cornstarch and water. Pour mixture into the saucepan and stir to combine. Allow the sauce to come to a simmer before turning off the heat.
- Drizzle a light amount of teriyaki sauce on each piece of chicken, coating the top and the bottom.
- Place chicken in a preheated oven for 10 minutes.
- Remove from the oven and flip the chicken breasts. Add frozen vegetables to the baking sheet surrounding the chicken. Lightly drizzle avocado oil on the vegetables and toss. Sprinkle pepper on the chicken and vegetables if desired. Place back in the oven to bake for 20 additional minutes.
- Remove from the oven. Place chicken breasts on a cutting board and slice. Serve chicken and vegetables over rice. Use the extra sauce to drizzle on the meat and vegetables and sprinkle with toasted sesame seeds if desired.
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