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Sheet Pan Teriyaki Chicken And Vegetables

Brooke Whimpey
  • 50 minutes
  • Serves 7

INGREDIENTS

8

Boneless chicken thighs

3 cups

Broccoli florets

2 cups

Sliced carrots

2 cups

Sugar snap peas

Salt and pepper to taste

1 cup

Low sodium soy sauce

1/4 cup

Honey

1/4 cup

Rice wine vinegar

2 tsp

Sesame oil

3 tsp

Minced garlic

1 tsp

Grated ginger

1 Tablespoon

Cornstarch

1 Tablespoon

Water

2 tsp

Seasame seeds (for garnish)