Baked Teriyaki Chicken and Broccoli

Directions

1. 1
   Preheat oven to 400 degrees F. Lightly coat a 913 baking dish with nonstick spray.
2. 2
   To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
3. 3
   In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
4. 4
   Drain the chicken from the sauce.
5. 5
   Melt butter in a large skillet over medium high heat.
6. 6
   Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
7. 7
   Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
8. 8
   Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. 9
   Serve immediately, garnished with sesame seeds and green onion, if desired.