Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken tenders
  • 8 ounces baby carrots (sliced in half lengthwise)
  • 4 cups broccoli florets (sliced in half)
  • 2 cups snow peas
  • 1 teaspoon sesame seeds (optional)
  • 1 1/2 cups Honey Garlic Sauce (recipe to follow)
  • 1/2 cup brown sugar (packed)
  • 4 teaspoons garlic minced
  • 1 teaspoon fresh ginger (grated)
  • 1/2 teaspoon onion powder
  • 1/4 cup soy sauce
  • 4 tablespoons honey
  • 2 cups water (set aside 1/2 cup for cornstarch mixture)
  • 3 tablespoon cornstarch

Instruction

  • Preheat oven to 425 degrees F.
  • Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
  • Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
  • Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
  • Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
  • Sprinkle with sesame seeds. (optional)
  • Serve immediately.
  • Honey Garlic Sauce
  • In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
  • In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
  • Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
  • Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.