Sheet pan teriyaki chicken/veggies

 Ingredients

• 1 cup soy sauce
• 1 cup brown sugar
• 1 ½ teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• ¼ cup water
• salt and black pepper, to taste
• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 1/2 pounds)
• 2 cups broccoli florets
• 1 cup carrots sliced
• ½ red onion, sliced
• 1 bell pepper, sliced

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
2. Add 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves garlic, 1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water and salt and black pepper, to taste, to a medium saucepan and bring to a boil over medium heat.
3. Reduce the heat and simmer for about five minutes or until the sauce has thickened.
4. Meanwhile, cut 3 boneless skinless chicken breasts, into 1-inch pieces and lay in the center of the sheet pan. Toss 2 cups broccoli florets, 1 cup carrots, ½ red onion, and 1 bell pepper, with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
5. Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
6. Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.