Ingredients:
4 boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 yellow onion, sliced
1 head of broccoli, cut into florets
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 tablespoons of cornstarch
1/2 cup of low-sodium soy sauce
1/2 cup of water
1/4 cup of brown sugar
1 tablespoon of honey
1 tablespoon of rice vinegar
1/2 teaspoon of sesame oil
2 tablespoons of vegetable oil
Salt and pepper, to taste
Instructions:
-Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
-In a small bowl, whisk together the cornstarch and 1/4 cup of water. Set aside.
-In a large mixing bowl, add the cubed chicken, sliced bell peppers, sliced onion, broccoli florets, minced garlic, and minced ginger. Toss everything together to evenly distribute the ingredients.
-In a medium-sized saucepan, add the soy sauce, 1/2 cup of water, brown sugar, honey, rice vinegar, and sesame oil. Bring the mixture to a simmer over medium heat, stirring occasionally.
-Once the mixture is simmering, pour in the cornstarch slurry and stir to combine. The mixture should thicken within a minute or two. Remove from heat.
-Drizzle the vegetable oil over the chicken and vegetables in the mixing bowl and season with salt and pepper to taste. Toss everything together to evenly coat the ingredients with the oil.
-Spread the chicken and vegetable mixture out on the prepared sheet pan in a single layer.
-Drizzle half of the teriyaki sauce over the chicken and vegetables, reserving the other half for later.
-Bake the sheet pan in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and caramelized.
-Remove the sheet pan from the oven and drizzle the remaining teriyaki sauce over the chicken and vegetables.
-Serve hot with steamed rice or noodles.