1 pound boneless skinless chicken thighs, cut into bite-sized pieces
2 carrots, peeled and cut diagonally into ½-inch slices
1 cup snow or snap peas
2 cups broccoli florets
For the sauce:
¼ cup tamari or soy sauce
2 tablespoons mirin (sweet rice wine)
1 tablespoon brown sugar
2 teaspoons grated ginger
2 teaspoons minced garlic
1 teaspoon sesame oil
1 tablespoon cornstarch
Instructions
Pre-heat oven to 400 degrees. Lightly spray or oil a baking sheet.
In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, sesame oil, cornstarch and 1 tablespoon water.
Place chicken and veggies in a large bowl and stir in soy sauce mixture and gently toss to combine.
Place mixture onto prepared baking sheet and place in oven for 18-20 minutes, until the chicken is cooked through. Stir pan one time halfway through cooking.
Serve immediately with steamed rice.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/09/07/one-pan-chicken-teriyaki/