Servings: 4 1x
Scale
Ingredients
- ½ cup coconut aminos
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, grated or finely minced (~2 teaspoons)
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 2 cups broccoli floret pieces
- 1 medium red bell pepper, cut into large pieces (~1 cup)
- 2 medium carrots, peeled and cut to 1½-inch pieces (~1 cup)
- 1 small red onion, sliced (~1 cup)
- 1 lb boneless, skinless chicken breasts, cubed to 1-inch pieces
- Optional for serving: Cooked rice, sesame seeds, and/or sliced green onions
Instructions
- Preheat the oven to 400°F. Lightly mist a sheet pan with cooking spray; set aside.
- To a small saucepan over medium-high heat, add the coconut aminos, brown sugar, sesame oil, garlic, ginger, cornstarch, water, salt, and pepper. Whisk together and bring to a boil. Reduce the heat to low and let simmer for 5-6 minutes to thicken. Remove from the heat; the sauce will thicken more as it sits.
- Place the broccoli, bell pepper, carrots, and onions on a sheet pan. Spread them out over half of the sheet pan.
- Place the cubed chicken on the other half of the sheet pan and spread out in a single layer.
- Drizzle ⅓ cup of the teriyaki sauce over top of the vegetables and chicken. Gently toss to coat the pieces, then spread out again in an even layer, keeping the vegetables and chicken separated.
- Bake until the chicken reaches an internal temperature of 165°F, 15-17 minutes.
- Remove the sheet pan from the oven. Transfer the chicken and vegetables from the sheet pan to a serving dish. Pour the remaining ½ cup teriyaki sauce over top and gently toss to coat evenly. Alternatively, may pass the remaining sauce to drizzle over top of servings on each plate.
- If desired, serve over cooked rice and garnish with sesame seeds and green onion slices.
Notes
May use low-sodium soy sauce, tamari, or shoyu in place of the coconut aminos.
Nutrition Information
- Serving Size: ¼ of the recipe without rice
- Calories: 255
- Fat: 5 g
- (Sat Fat: 1 g)
- Sodium: 763 mg
- Carbohydrate: 25 g
- (Fiber: 3 g
- Sugar: 18 g)
- Protein: 29 g
- Cholesterol: 70 mg