Sheet Pan Teriyaki Chicken and Veggies

By srumbel

Ingredients

• TERIYAKI SAUCE:
• 4 C broccoli
• 2 C carrots
• 1/2 purple onion
• 2 C snap peas
• 10 mini bell peppers
• 10 chicken tenders
• olive oil
• salt and pepper
• 1 1/2 C cold water
• 1/2 C soy sauce
• 1 tsp granulated garlic
• 1 tsp sesame oil
• 3 Tb corn starch
• 3/4 C brown sugar

Details

Servings 5
Preparation time 15mins
Cooking time 45mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 400 degrees.

2. Line 2 large baking sheets with foil.

3. Slice and chop 4 C broccoli, 2 C carrots, 1/2 a purple onion, 2 C snap peas, and 10 mini bell peppers. You want the veggies to be about the same size here. Keep that in mind when you are chopping them up. Lay them on 2/3 of each sheet pan.

4. Place 5 chicken tenders on the other 1/3 of the sheet pan. Drizzle about 1 tsp olive oil over the top of chicken and sprinkle with salt and pepper.

5 Drizzle 1-2 Tb of olive oil over the tops of the veggies and sprinkle with salt and pepper. Toss the veggies a bit to be sure all of them have a bit of oil on them.

6. Pop the pans in the oven for 25-30 minutes, or until the chicken is almost completely done.

7. While the meal is cooking in the oven, make the sauce. Into a deep skillet place 1 1/2 C cold water, 1/2 C soy sauce, 1 tsp granulated garlic, 1 tsp sesame oil, 3 Tb corn starch and 3/4 C brown sugar. Whisk it together to combine. Heat the mixture up over medium high heat (closer to high than to medium). Bring it to a boil and stir it continually while it thickens. Let it cook for 1-2 minutes or until nice and thick.

8. Remove the pans from the oven and drizzle some sauce over the chicken tenders. Return the pan to the oven for about 5 minutes, or until the chicken is cooked all the way through. Place some brown rice in each serving bowl and place the chicken and veggies on top. Drizzle more of the yummy sauce over the top of the veggies.

Yield: 5-6 servings