STEP 1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce. Instructions. Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate. In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Preheat the oven to 420°. Mist a baking sheet with nonstick oil spray and set aside. In a medium bowl combine chicken, bell pepper and onion (do not add the pineapple yet, as it can make the chicken mushy). Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes, if time allows (no worries if Homemade teriyaki sauce, perfectly cooked chicken breast, and a rainbow of vegetables bake together to create a meal so good you won't believe it. Healthy Sheet Pan Teriyaki Chicken and Vegetables is proof that eating healthy doesn't have to be complicated. Get out your sheet pan and let's get cooking! Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside. Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch. Eohi.

teriyaki chicken in pan