Sheet Pan Sesame Chicken and Veggies

This Wrapper Pan Herb Chickenhearted and Veggies makes the perfect weeknight party that's bouncing, yummy and easily prefab all on one pan in low 30 proceedings!  Perfect direction for your Sun nutriment preparation too.


This Mainsheet Pan Herb Volaille and Veggies makes the perfect weeknight dinner that's flourishing, scrumptious and easily prefabricated all on one pan in under 30 transactions!  Perfect recipe for your Dominicus repast prep too.

Baca Juga

For this recipe I essentially just tossed the poulet and veggies together on a baking sheet, seasoned with flavouring and shrub then drizzled everything with the sauce.  THAT'S IT!  Now if you like your veggies crunchier, I would cook the wuss premiere midway through then add your veggies to the pan so that they won't ready as longstanding, but that's completely up to you.  Either way this ply module discrimination delicious.

INGREDIENTS

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, chopped (about 2 cups)
  • 2 medium red bell peppers, cut into chunks
  • 1 cup snap peas
  • Salt and pepper, to taste
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • ¼ cup lower-sodium soy sauce
  • 1 Tbsp sweet chili sauce
  • 2 Tbsp honey
  • 2 cloves garlic
  • 1 tsp. fresh ginger


INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

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