This dish is delicious with homemade sauce but you can also used bottled teriyaki sauce. It is simplified to have everything on one sheet and easier to monitor in the oven rather than on the stovetop.
- 1cup low sodium soy sauce
- 4-5tablespoons honey depending on how sweet you like it
- 3 ½tablespoons rice wine vinegar
- 1 ½teaspoons sesame oil plus more for drizzling on vegetables
- 3garlic cloves minced
- ¾ teaspoongrated ginger
- 1tablespoon cornstarch
- ¼ cupwater
- Salt and black pepper to taste
- 3boneless skinless chicken breasts cut in half lengthwise (about 1 ½ pounds)
- 3cups Terhune Orchards broccoli florets (about 2 bunches)
- 1cup sliced Terhune Orchards carrots
- 1 cupTerhune Orchards snap peas
- ¼ cup pineapple chunks
- Green onions and sesame seeds for garnish
For the glaze:
- 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.
For the chicken and vegetables:
- 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, snap peas 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 15-20 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.