Honey Chicken Sheet Pan Dinner
Author: Jan Tilley
Recipe type: Entree
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!
- 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
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- To prepare sauce:
- In small saucepan, combine brown sugar, garlic, siracha, ginger and onion powder, honey, soy sauce, and ¾ cup water.
- Cook over medium high heat until it comes to a boil, whisking constantly.
- , In a small bowl, combine cornstarch and remaining ¼ cup water. Whisk together and slowly pour into the sauce whisking constantly.
- Cook for 5 minutes or until thickened sauce will coat the back of a spoon. May add more water if needed.
- *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
Calories: 250 Fat: 4 grams Carbohydrates: 18 grams Sugar: 12 grams Sodium: 740 mg Fiber: 3 grams Protein: 35 grams Cholesterol: 85 mg