Easy healthy dinner recipe coming atcha! This super easy to make Asian Chicken Sheet Pan Dinner has all the flavors of your favorite stir-fry but cooks together on one pan in the oven. Serve it with a side of rice (or cauliflower rice!) for a simple and delicious weeknight meal.
Ingredients
The Sauce
¼cupsoy sauce, gluten-free or coco aminos, if needed
¼cuphoney
2tablespoonsrice vinegar
1teaspoonsesame oil
1teaspoonsriracha
2clovesgarlic, finely minced
1teaspooncornstarch, or tapioca starch
The Dinner
2chicken breasts
2bell peppers, chopped
1headof broccoli, cut into florets
1mediumonion, chopped
A few handfuls of snap peas, strings removed
1teaspoonolive oil
4baby bok choy bunches, pulled apart into single sections
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.
2 chicken breasts
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.
1 teaspoon cornstarch
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.
2 bell peppers, 1 head of broccoli, 1 medium onion, A few handfuls of snap peas, 1 teaspoon olive oil
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.
4 baby bok choy bunches
Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.