Sheet-Pan Teriyaki Chicken & Broccoli with Rice

Photo: mosespreciado · CC BY 2.0 · source

Chicken and broccoli roasted on one pan and lacquered with a homemade honey-garlic teriyaki glaze, finished with sesame and green onions over fluffy rice. Better than takeout and easy to portion.

Ingredients

• 2¼ lb boneless chicken breasts, in 1-inch pieces
• 1½ lb broccoli florets
• 1 red bell pepper, in chunks
• ⅓ cup soy sauce
• 3 tbsp honey
• 3 garlic cloves, grated
• 1 tbsp grated ginger
• 1 cup rice
• 1½ tsp sesame seeds
• 3 green onions, sliced

From your pantry: 1 tbsp cornstarch, 1 tbsp oil, 1 tsp sesame oil, 2 tbsp rice vinegar, salt.

Instructions

1. Heat the oven to 425°F. Cook the rice.
2. Simmer the soy sauce, honey, vinegar, garlic, ginger, sesame oil and ⅓ cup water in a small pot. Whisk the cornstarch with 2 tbsp water, stir it in and cook until thick, about 1 minute.
3. Toss the broccoli and pepper with the oil and a pinch of salt on one side of a large sheet pan. Toss the chicken with ⅓ of the teriyaki and spread it on the other side.
4. Roast 12 minutes, brush the chicken with another ⅓ of the sauce and roast until 165°F inside and the broccoli is charred at the tips, 6 to 8 minutes more.
5. Toss everything with the last of the sauce and serve over rice with sesame seeds and green onions.

Tip: Hold back some sauce until after roasting; glazing at the end keeps the broccoli crisp instead of soggy.

Nutrition per serving

Good for

Adapted from Savory Sweet Spoon.

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