Sheet pan teriyaki chicken and vegetables
Laura in the Kitchen · ♥ 2.1K likes · 55.2K views · 9 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 cup soy sauce
- 6 tbsp brown sugar
- 2 tbsp rice vinegar
- ⅔ cup water
- 2 tbsp cornstarch
- 2 tsp sesame oil
- ginger
- 1 clove garlic
In a saucepan combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger and the grated garlic; bring to a bubble so the sugar dissolves.
Thicken with a cornstarch slurry of water and cornstarch; it takes about a minute after it goes in. Add a bit of black pepper and let the sauce cool slightly.
Thickening with a slurry
- broccoli
- colorful bell peppers
- 1 whole red onion
Prep the vegetables: broccoli, bell peppers and the red onion cut into wedges, not too small so nothing turns to mush.
Prepping the vegetables
Use chicken breasts about half an inch thick so they do not dry out; score the tops lightly so the sauce gets into the crevices.
- black pepper
- 1 can baby corn
- olive oil
Put the vegetables on the sheet pan, separating the onion; add a small drizzle of olive oil and no salt.
- 3 whole chicken breasts
Make room in the center for the chicken; drizzle sauce on the underside, flip and coat the tops. Reserve the remaining glaze.
Cook in the oven about 30 minutes at 425; add the baby corn for the last 5 minutes.