Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so). In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce). Instructions. To make the teriyaki sauce, add the water, soy sauce, honey, brown sugar, garlic, and ginger to a sauce pan and put on simmer. In a separate bowl, mix the cornstarch and water. Once it thickens, add to the pan. Whisk occasionally and keep the heat low-med until the sauce thickens. Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl. Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Instructions. Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note. In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well. The Spruce / Cara Cormack. Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator. The Spruce / Cara Cormack. In a large skillet, heat the olive oil over medium-high heat. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non stick spray, set aside. In a medium bowl combine cubed chicken, teriyaki sauce and minced garlic. Stir and set aside. Combine all of your prepared veggies and drizzle with olive oil, salt and pepper. Add teriyaki chicken to one side of prepared pan and pCgnmm.

teriyaki chicken in pan