Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil ((I used La Tourangelle))
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • pinch red pepper flakes
  • 1 1/2 pounds boneless , skinless chicken breasts, cut up into 1-inch pieces ((I used Foster Farms))
  • 1 head broccoli, cut into florets (4 cups) ((I used Earthbound Farm))
  • 6 ounces baby carrots , halved lengthwise
  • 1 medium sweet onion, cut into 1-inch pieces
  • cooked rice or side salad, for serving, optional

Instruction

  • Preheat the oven to 400 degrees F. Generously coat 2 large baking sheets with nonstick cooking spray.
  • In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes.
  • Add in the chicken, broccoli, carrots, and onion. Toss to thoroughly coat everything. 
  • Place the chicken pieces on one baking sheet, spreading them apart so they don’t touch. Scatter the vegetables in a single layer on the other baking sheet.
  • Place in the oven and roast for about 20-25 minutes, rotating sheets halfway, until the chicken is cooked through (and has an internal temperature of 165 degrees F.) and vegetables are tender.
  • A few minutes before its done, change the heat to broil and place under the broiler for 2-3 minutes to get a nice char (watching carefully so nothing burns.)
  • Serve on its own or over cooked white rice or a side salad, with an extra drizzle of soy sauce, sesame oil, and a sprinkle of sesame seeds.