Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast (cut into one inch bite-sized cubes)
  • 1 broccoli crown (cut into small florets)
  • 1 red bell pepper (seeds removed and thinly sliced)
  • 2 carrots (peeled and diagonally sliced)
  • 2 scallions (thinly sliced)
  • 1 tbsp white sesame seeds
  • 4 tbsp honey
  • 4 garlic cloves (minced)
  • 1 tsp onion powder
  • 2 tbsp low sodium soy sauce
  • 1 tbsp canola oil
  • 4 tbsp water
  • 1 1/2 tsp cornstarch
  • 1 tsp sriracha sauce

Instruction

  • Preheat oven to 400°F. Lightly grease the surface of a sheet pan using cooking oil spray or brushing on canola or vegetable oil.
  • In a medium bowl, add all sauce ingredients and whisk until evenly mixed and cornstarch is fully dissolved.
  • Add chicken to the sauce and marinate it for about 15 minutes.
  • Add chicken to sheet pan, keeping the chicken to a single layer with no overlap. Save the remaining honey garlic sauce. Cook chicken for about 7 minutes in the oven, or until chicken is mostly cooked.
  • Remove sheet pan briefly from oven to add vegetables. Brush all the vegetables and the chicken twice with honey garlic sauce. Pour remaining sauce over vegetables into the pan. Bake for an additional 9-10 minutes, or until vegetables and meat are cooked.
  • The sauce on the sheet pan should have thickened. Brush the sauce onto the surface of the chicken and vegetables. Sprinkle with sesame seeds. Garnish with onions. Serve warm with a bowl of rice.