Teriyaki Chicken Sheet Pan
Fresh and flavorful one pan meal.
Ingredients
- 1 pound Chicken Breast - diced
- 1 medium Zucchini - diced
- 1 fresh Pineapple - diced
- 1 Red Bell Pepper - diced
- 1 Yellow Onion - diced
For the marinade/sauce:
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1 1/2 tsps Fresh Ginger - minced
- 1 tsp Garlic - minced
- 1 tbsp Honey
- 1 tsp Sesame Oil
- 3 tbsps Sherry
- 1/4 cup Water mixed with 3 tbsps Corn Starch
For garnish:
- 1/2 bunch Cilantro - chopped
- 1/2 cup Salted Peanuts
- Sliced Green Onions
Instructions
- Preheat oven to 350 degrees
- Combine and stir all ingredients for the marinade in a medium saucepan over medium heat except for the corn starch slurry.
- While the marinade is coming to a boil combine the diced chicken, zucchini, pineapple, bell pepper and onion in a large bowl.
- Once the marinade has to come to a boil and is well combined pour half over the bowl of chicken and veggies to coat them.
- Put the coated veggies on a sheet pan and put in the oven for 20 minutes until the chicken bites register above 165 degrees. Watch carefully as not to overcook the chicken.
- Once chicken is in oven bring the remaining marinade back to simmer and stir in corn starch slurry. Once thickened remove from heat.
- Once chicken is fully cooked remove from oven and garnish with cilantro, peanuts and green onions as well as additional thickened teriyaki sauce.