Sheet Pan Honey Garlic Chicken
A delicious honey garlic sauce coats chicken and vegetables, simmered all on one sheet pan for a yummy skinny version of stir fry.
Equipment
- 1 Medium sauce pan
- 1 large sheet pan or 2 medium sheet pans
Ingredients
- 1 1/2-2 lbs boneless, skinless chicken breasts, cut into bite size piecesf
- 4-6 cups fresh chopped vegetables (cut very small and evenly)
- I used (thinly sliced carrots, zucchini, squash, red bell pepper, red onion, and asparagus)
Honey Garlic Sauce
- 1/4 cup brown sugar
- 4 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp onion powder
- 1/4 cup soy sauce
- 1 cup chicken broth
- 1/2 cup water
- 2-4 TBS honey (depending on how sweet you want dish)
- slurry for thickening (2 TBS corn starch mixed with 1/4 cup water.)
Instructions
- In medium sauce pan whisk together chicken broth, water, brown sugar, mined garlic, minced ginger, onion powder, soy sauce, and honey. Bring to a boil. Add in slurry and continue to stir until sauce thickens, turn off heat and allow to cool.
- In the meanwhile, chop and slice vegetables. Cut chicken into bite size pieces.
- Place prepared vegetables and chicken into a large bowl. Pour 1/2 of the sauce over vegetables and chicken. Stir well to combine. (Save rest of sauce for end of recipe.)
- Prepare a large sheet pan with sprayed foil or parchment paper. Pour mixture onto prepared pan and spread evenly.
- Place into 425 degree preheated oven and bake for 15-20 minutes until chicken is cooked through and tender, and the vegetables are tender.
- Remove from oven and drizzle rest of sauce over the cooked chicken and vegetables. Serve over rice, pasta or potatoes.