Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili garlic sauce (e.g., Sriracha), or more to taste
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 2 cups broccoli florets
  • 1 cup baby carrots, halved lengthwise if thick
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, chili garlic sauce, ginger, and pepper. Add chicken to a large bowl and pour the marinade over. Toss to coat evenly. Let it marinate for at least 15 minutes (or up to 4 hours in the fridge).
  2. While the chicken marinates, chop all vegetables into roughly equal-sized pieces. Place them in the same large bowl.
  3. Drizzle olive oil over the vegetables. Sprinkle with salt and pepper. Toss until the veggies are evenly coated.
  4. Spread the vegetables in a single layer on the sheet pan. Add the marinated chicken, distributing it evenly among the vegetables.
  5. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
  6. Remove from oven. Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.