Sheet Pan Teriyaki Chicken and Vegetables

Source:  sixsistersstuff.com

8 boneless skinless chicken thighs
3 cups broccoli florets
2 cups sliced carrots
2 cups sugar snap peas
Salt and pepper, to taste
1 cup low sodium soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons sesame oil
3 teaspoons minced garlic
1 teaspoon grated ginger
1 Tablespoon cornstarch
1 Tablespoon water
2 teaspoons sesame seeds

Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
Garnish with sesame seeds before serving, if desired