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"The belly rules the mind."--Spanish Proverb

Sheet Pan Sesame Soy Chicken and Vegetables Recipe

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This recipe for Sheet Pan Sesame Soy Chicken and Vegetables is from The Decker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups Carrots, peeled, chopped
4 cups broccoli florets
1 red bell pepper chopped
2 Tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
1 pound boneless, skinless chicken thighs
¼ cup soy sauce
2 Tablespoons honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 Tablespoon siracha of hot sauce
2-3 cups cooked jasmine rice (optional)
Toasted almonds, cashews and/or sesame seeds (optional)
Avocado chopped (optional)
Scallions (optional)
Lime (optional)
** If serving with rice, cut carrots back to 3 cups
** Can use chicken breast cut into small pieces
** Can substitute vegetables, need 8-9 cups of vegetables.
Directions:
Directions:
1. Cook rice according to package directions.
2. Preheat oven to 425º
3. Chop all vegetables, toss vegetables in the olive oil, garlic powder and salt. Place the vegetables on a baking sheet covered with parchment paper.
4. Bake for 15-20 minutes.
5. Place the chicken on top of the vegetables. Dizzle chicken with olive oil and salt. Bake for another 15 minutes.
6. Whisk together the soy sauce, honey, sesame oil, vinegar and siracha.
7. Remove chicken, cut it up and add back to the vegetables. Take half the sauce and toss the vegetables and chicken in the sauce to coat.
8, To serve, plate the rice, vegetables, chicken, optional toppings and then drizzle the rest of the soy sauce on top and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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