1/3 cup low-sodium soy sauce
2 tablespoons mirin
1 ½ tablespoons rice wine vinegar
4 tablespoons honey
1 tablespoon sesame oil
2 tablespoons water
3 cloves garlic, pressed
1 piece of fresh ginger, peeled and grated
3 boneless, skinless chicken breasts, patted dry
Salt and pepper to taste
2 heads broccoli, cut into florets
2 medium carrots, sliced
½ cup edamame beans
½ cup snow peas
In a medium saucepan over a medium heat, whisk to combine the soy sauce, mirin, rice wine vinegar, honey and sesame oil. Bring to a simmer, and add the garlic and ginger. Reduce the heat to medium-low, and stir until the sauce begins to thicken, about 3-4 minutes. Remove from the heat.
Preheat the oven to 400 F.
Line a baking sheet with parchment paper.
Season the chicken breasts on both sides with salt and pepper, and place them on the baking sheet. Top with 2-3 spoonfuls of the teriyaki glaze, and bake for about 10 minutes.
Remove the baking sheet from the oven. Arrange the broccoli and carrots in an even layer around the chicken, and top with the remaining glaze. Bake for 7-10 minutes, then add the edamame beans and snow peas. Toss the vegetables in the sauce, and return to the oven for 3-5 more minutes, or until the vegetables are crisp, and the chicken is cooked all the way through.
Remove the baking sheet from the oven, and slice the chicken into strips. Allow to cook slightly before serving.