Japanese Teriyaki Chicken with Roasted Vegetables
A classic Japanese-inspired dish featuring teriyaki chicken and roasted vegetables.
Ingredients
- ●4 chicken breastsboneless, skinless
- ●1/2 cup soy saucelow-sodium
- ●1/4 cup honeypure
- ●2 tablespoons rice vinegarunseasoned
- ●2 tablespoons vegetable oilneutral-tasting
- ●4 carrotspeeled and chopped
- ●1 pound brussels sproutstrimmed and halved
- ●2 sweet potatoespeeled and cubed
- ●1/4 cup green onionschopped
- ●1 tablespoon sesame seedstoasted
Instructions
- 1
1. Preheat oven to 425°F (220°C).
- 2
2. In a small bowl, whisk together soy sauce, honey, and rice vinegar to make the teriyaki sauce.
- 3
3. Place the chicken breasts in a large zip-top plastic bag or a shallow dish. Pour the teriyaki sauce over the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 4
4. Remove the chicken from the marinade, letting any excess liquid drip off.
- 5
5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through.
- 6
6. While the chicken is cooking, toss the carrots, Brussels sprouts, and sweet potatoes with the remaining 1 tablespoon of vegetable oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
- 7
7. Slice the cooked chicken into thin strips.
- 8
8. To serve, place a portion of the roasted vegetables on a plate, top with sliced chicken, and sprinkle with green onions and toasted sesame seeds.