Asian Chicken Sheet Pan Dinner Recipe
User Reviews
4.9
Asian Chicken Sheet Pan Dinner Recipe
Description
This meal begins by preparing a sauce from soy sauce (gluten-free or coconut aminos if needed), honey, rice vinegar, sesame oil, sriracha, and minced garlic. Chicken breasts are coated with part of this sauce and marinated to absorb the flavor. The remaining sauce, thinned with water and thickened with cornstarch, becomes a glaze.
The chicken and a selection of chopped vegetables–bell peppers, broccoli florets, onion, and snap peas–are arranged on a parchment-lined baking sheet. The vegetables are drizzled with olive oil for roasting. After baking at 400°F for 20 minutes, the vegetables are tossed, bok choy sections are added, and some of the thickened sauce is drizzled over the veggies before returning the pan to the oven for a few more minutes.
The result is juicy, marinated chicken paired with a medley of vegetables that remain crisp-tender. The glaze enhances the flavor and provides a cohesive, slightly sticky coating. This sheet pan approach simplifies cooking by combining protein and vegetables in one step for an easy cleanup meal.
Ingredients
The Sauce
- ¼ cup soy sauce gluten-free or coco aminos, if needed
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cloves garlic finely minced
- 1 teaspoon cornstarch or tapioca starch
The Dinner
- 2 chicken breast
- 2 bell pepper chopped
- 1 head broccoli cut into florets
- 1 medium onion chopped
- snap peas strings removed, a few handfuls
- 1 teaspoon olive oil
- 4 bok choy pulled apart into single sections, baby, bunches
Instructions
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.
- Place the chicken breasts in a bowl and pour ¼ cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or for up to 24 hours.
- Pour the rest of the sauce into a small saucepan, add ½ cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken and then remove it from the heat.
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bowl over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes.
- Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more.
- Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 277kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1034mg | 43% |
| Potassium | 1002mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 27g | 54% |
| Vitamin A | 8390IU | 168% |
| Vitamin C | 296mg | 329% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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