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Sheet Pan Teriyaki Chicken with Vegetables

Ingredients

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1 cup coconut aminos
4-5 tablespoons honey (depending on how sweet you like it)
3 12 tablespoons rice wine vinegar
1 12 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves minced
34 teaspoon grated ginger
1 tablespoon arrowroot
14 cup water
Salt and black pepper to taste
3 boneless skinless chicken breasts cut in half lengthwise (about 1½ pounds)
3 cups broccoli florets (about 2 bunches)
1 cup sliced carrots
14 cup snowpeas
Green onions and sesame seeds for garnish

Directions

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