Hot Honey Chicken Sheet Pan Dinner
A flavorful sheet pan dinner featuring tender chicken and vibrant vegetables glazed with a sweet and spicy honey sauce.
Ingredients
Sauces and liquids
- 1 ½ tablespoons low sodium tamari
- 3 tablespoons no salt added chicken broth
- 1 ¼ tablespoons honey
- 1 ½ tablespoons toasted sesame oil
- 5 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- ½ teaspoon sriracha (or more to taste)
Main ingredients
- 1 ¾ pounds boneless, skinless chicken breasts, trimmed and cut into 1 inch (2.5 cm) chunks
- 1 medium red bell pepper (cut into 1 inch (2.5 cm) pieces)
- 1 medium yellow bell pepper (cut into 1 inch (2.5 cm) pieces)
- 12 ounces g fresh sugar snap peas, strings removed
- 1 bunch scallions
- ¼ cup fresh cilantro leaves (chopped)
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat oven to 425°F (220°C) and heat a rimmed baking sheet.
- Mix tamari, chicken broth, honey, sesame oil, garlic, ginger, and sriracha until smooth.
- Cut chicken into 1-inch chunks and bell peppers into pieces; trim scallions.
- Toss chicken with half the glaze; toss vegetables with remaining glaze.
- Arrange chicken on hot baking sheet and roast 12-15 minutes. Add vegetables and roast 10-12 minutes until cooked.
- Garnish with scallion greens, cilantro, and sesame seeds. Serve hot.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.