Sheet Pan Teriyaki Chicken Dinner

4 servings

prepPreheat oven to 425°F / 220°C
prepLine large 12×17-inch rimmed sheet pan with foil or parchment paper
2 cups / 140 g broccoli florets	Toss vegetables with oil & seasonings	Roast vegetables 8–10 min	Arrange chicken on pan, roast 8–12 min	Drizzle reserved sauce, toss, roast 5 min
1 medium red bell pepper, thinly sliced
2 cups / 260 g carrots, sliced into coins
1 medium red onion, thinly sliced
1 tablespoon / 15 ml olive oil
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup / 80 ml reduced-sodium soy sauce	Whisk sauce ingredients together
2 tablespoons / 30 ml rice vinegar
4 tablespoons / 60 g honey
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon / 8 g cornstarch
1 tablespoon / 15 ml cold water	Stir cornstarch slurry & mix in
1 ½ pounds / 680 g boneless, skinless chicken thighs, cut into 1-inch pieces	Toss chicken with ⅔ sauce

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