Sheet Pan Teriyaki Chicken with Rice
Directions
- 1Chop two defrosted chicken breasts into chunks.
- 2Add cauliflower and broccoli to a bowl with the chicken.
- 3In a separate vessel, add soy sauce, oyster sauce, hoisin, garlic, ginger, mirin, honey, chili powder, white pepper, MSG, and toasted sesame oil.
- 4Whisk the sauce ingredients together.
- 5Crumple parchment paper to make it lay flat, then place it on a baking sheet.
- 6Pour the sauce over the chicken and vegetables in the bowl and shake to combine.
- 7Pour the chicken and vegetable mixture onto the parchment-lined baking sheet and spread it out evenly.
- 8Bake in a 350-degree oven for 20-30 minutes, or until done.
- 9Serve over rice and top with crispy wonton strips.
Ingredients
- 2 Chicken breasts
- 1 bag Cauliflower
- 1 bag Broccoli
- 0.25 cup Soy sauce
- 1 healthy squirt Oyster sauce
- 3 healthy squirt Hoisin
- 1 metric ton Garlic
- 1 healthy squirt Ginger
- 1 splash Mirin
- 0.25 cup Honey
- 1 few shakes Chili powder
- 1 some White pepper
- 1 some MSG
- 1 tablespoon Toasted sesame oil
- 1 bag Wonton strips
Equipment
Kitchen knifeCutting boardBowlMeasuring cupWhiskBaking sheetParchment paperSpatula
Tips
- Crush parchment paper to make it lay flat on the baking sheet.
- Ensure all ingredients are in contact with the pan for an even roast.
- If you like it spicy, use red pepper flakes.
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