Ingredients
For the Chicken & Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, cut into chunks
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, finely grated or minced
- 1 teaspoon sriracha (optional)
- 1 tablespoon water
For Serving:
- Cooked rice or noodles
- Sliced green onions
- Sesame seeds
Instructions
- Prep: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or spray it with nonstick cooking spray to prevent sticking.
- Make the Sauce: In a small bowl, thoroughly whisk together the low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, freshly grated ginger, minced garlic, optional sriracha, and water until the mixture is well combined and smooth.
- Assemble: Arrange the chicken pieces, broccoli florets, sliced red and yellow bell peppers, and chunked yellow onion evenly on the prepared baking sheet. Drizzle the olive oil over the chicken and vegetables, then season lightly with kosher salt and freshly ground black pepper. Pour the prepared sauce over everything and toss gently to ensure all the chicken and vegetables are thoroughly coated. Spread the mixture out into a single even layer, making sure the pieces are not crowded for even roasting.
- Roast: Place the baking sheet into the preheated oven and roast for 20 minutes, tossing halfway through cooking to ensure even browning. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
- Serve: Serve the roasted chicken and vegetables warm over cooked rice or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and texture.
Notes
- Ensure the chicken pieces are cut evenly to cook uniformly.
- For a spicier dish, increase the amount of sriracha or add red pepper flakes.
- Use parchment paper or nonstick spray for easier cleanup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute vegetables with your favorites, such as snap peas or carrots.
- Check internal chicken temperature with a meat thermometer to guarantee safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian
