Instructions

• Preheat the oven to 400°F (204°C).
• Make the teriyaki sauce: in a medium saucepan combine 1 cup soy sauce, 1/4 cup brown sugar, 1 1/2 teaspoons sesame oil, 3 cloves minced garlic, and 1 teaspoon grated ginger. Bring to a boil over medium heat, stirring until the sugar dissolves.
• In a small bowl whisk 1 tablespoon cornstarch with 1/4 cup water until smooth. Stir the cornstarch slurry into the boiling sauce, season with salt and black pepper to taste, reduce heat and simmer for about 4–5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
• Prepare the chicken and vegetables: cut each of the 3 boneless skinless chicken breasts in half lengthwise so you have six thinner pieces. Arrange the chicken pieces in the center of a large sheet pan. Spread 2 cups broccoli florets, 1 cup sliced carrots, 1/2 red onion sliced, and 1 bell pepper sliced in an even layer on either side of the chicken.
• Drizzle about two-thirds of the teriyaki sauce evenly over the chicken and vegetables, reserving the remaining sauce for finishing.
• Bake in the preheated oven for 20–25 minutes, or until the vegetables are tender and lightly browned and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
• Remove the sheet pan from the oven, drizzle or spoon the reserved teriyaki sauce over the cooked chicken and vegetables, let rest for 2–3 minutes, then serve.