Sheet Pan Teriyaki Chicken with Vegetables

INGREDIENTS

1 cup

low sodium soy sauce

4 tbsp

honey (depending on how sweet you like it)

3 1/2 tbsp

rice wine vinegar

1 1/2 tsp

sesame oil (plus more for drizzling on vegetables)

garlic cloves, minced

3/4 tsp

grated ginger

1 tbsp

cornstarch

1/4 cup

water

Salt and black pepper,

boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)

3 cups

broccoli florets (about 2 bunches)

1 cup

sliced carrots

1/4 cup

edamame beans, ¼ cup pineapple chunks

Green onions and sesame seeds for garnish