Honey Chicken Sheet Pan Dinner

By Jan Tilley
September 30, 2020
Categories: News
Read: 2 minutes

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Honey Chicken Sheet Pan Dinner
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Looking for a quick to fix weeknight dinner? Here is one that uses one pan and can be made in less than 30 minutes!
Ingredients
  • 1 ½ pounds chicken tenders
  • 1 cup baby carrots, sliced in half lengthwise
  • 3 cups broccoli florets, sliced in half
  • 2 cups sugar snap peas
  • 2 teaspoons sesame seeds
  • 1 cup Spicy Honey Sauce
  • Spicy Honey Sauce *
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • ½ teaspoon siracha (or to taste)
  • Pinch of ground ginger
  • Pinch of onion powder
  • 1 tablespoon honey
  • 1 ½ tablespoons soy sauce
  • 1 cup water, divided
  • 1 tablespoon cornstarch
Instructions
  1. Preheat oven to 425 degrees.
  2. Spray large baking sheet with sides with cooking spray. Place chicken tenders and vegetables on tray packing tightly as vegetables will shrink as they cook.
  3. Pour ¾ cup of sauce over mixture using tongs to coat. Place in oven and bake for 15 minutes or until chicken is cooked through.
  4. Remove from oven and add remaining sauce tossing with tongs to coat. Sprinkle with sesame seeds and return to oven for 2 to 3 minutes until seeds are lightly toasted.
  5. To prepare sauce:
  6. In small saucepan, combine brown sugar, garlic, siracha, ginger and onion powder, honey, soy sauce, and ¾ cup water.
  7. Cook over medium high heat until it comes to a boil, whisking constantly.
  8. , In a small bowl, combine cornstarch and remaining ¼ cup water. Whisk together and slowly pour into the sauce whisking constantly.
  9. Cook for 5 minutes or until thickened sauce will coat the back of a spoon. May add more water if needed.
  10. *To save time, sauce can be made and refrigerated up to a week ahead then reheated when ready to use OR an even fastest idea--use my favorite ready made teriyaki sauce Veri Veri Teriyaki
Nutrition Information
Calories: 250 Fat: 4 grams Carbohydrates: 18 grams Sugar: 12 grams Sodium: 740 mg Fiber: 3 grams Protein: 35 grams Cholesterol: 85 mg

 

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