1lbboneless, skinless chicken breastssliced into strips
1medium red onion
1 1/2cupspea podsabout 4oz
Preheat the oven to 425 F. Prepare the chicken marinade. Stir together the soy sauce, honey, minced garlic, and sesame oil in a medium sized bowl. Add the sliced chicken and stir to coat in the marinade. Cover and place in the fridge for 30 minutes.
While the chicken is marinading, prepare the rice and vegetables. Bring the 2 cups of water to a boil in a small saucepan. Once boiling, add the rice. Cover and reduce to a simmer for 13-16 minutes. Set aside when finished.
Prepare the vegetables. Slice the bell peppers into 1/4 inch strips. Slice the carrots into 1/4 inch thick rounds. Finally, slice the red onion into 1/4 inch slices.
On a sheet pan, place the prepped vegetables. Drizzle with the olive oil and toss to coat. Using a slotted spoon or tongs, add the marinaded chicken (do not dump, as you don’t want all off the marinade on the sheet. Drizzle the vegetables with about 1/3 cup of the excess marinade.
Roast the sheet pan in the preheated oven for 15-20 minutes until the chicken pieces are cooked through and the vegetables are tender. Serve with the cooked rice.
If you have a preferred, store bought teriyaki or Asian marinade, you can substitute for the homemade marinade.