Sheet-Pan Honey Soy Chicken and Veggies

Ingredients

• 12 oz chicken thighs, boneless and skinless
• 3 tbsp soy sauce (low-sodium if available)
• 2 tbsp honey
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch(optional)
• 4 cups mixed vegetables (broccoli florets, bell pepper, and carrots)
• 1 tbsp olive oil
• 0.25 tsp black pepper
• 2 tbsp green onions, sliced (for serving)(optional)
• 1 tsp sesame seeds (for serving)(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.

2. 2

   In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch (if using) until smooth.

3. 3

   Cut chicken into bite-size pieces. Toss chicken and mixed vegetables on the sheet pan with olive oil and black pepper.

4. 4

   Pour the honey-soy glaze over the chicken and vegetables and toss to coat evenly.

5. 5

   Roast for 25 minutes, tossing once halfway through, until chicken is cooked through and vegetables are tender and caramelized.