Sheet Pan Teriyaki Chicken With Vegetables




-1 cup of low-sodium soy sauce

-5 tbsp. of honey

-2 tsp. of minced garlic

-1 tbsp. of cornstarch

-1/2 tsp. of ground black pepper

-1/4 cup of water


-3 boneless skinless chicken breasts, cut in half

-1 small bag of sugar snap peas

-1 small bag of sliced carrots

-aluminum foil


-Preheat oven to 400 degrees. Line two sheet pans with aluminum foil.

-Put your chicken on one pan and your vegetables on the other.

-In a medium sauce pan over medium heat, whisk together all of the ingredients for the teriyaki glaze. Bring the sauce to a simmer, stirring frequently, until the sauce has thickened.

-Pour the sauce over the chicken and the vegetables and place your pans in the oven for 20 minutes. Stir the vegetables halfway through. Serve with rice.

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