Another winning chicken dinner in the books. We've taken this dinner favourite from the wok to the sheet pan for a super easy but just as delicious meal.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Sauce:
Method
Preheat oven to 425°F.
Sauce: In bowl, whisk together soy sauce, cooking wine, ginger, garlic, honey, sesame oil and cornstarch.
On baking sheet, toss together chicken, broccoli, carrot, red pepper and Sauce; toss to coat. Arrange in single layer. Bake for 12 minutes; flip chicken and vegetables. Add snap peas; bake until vegetables are tender and chicken is no longer pink inside, 5 to 7 minutes.
Sprinkle with sesame seeds and cilantro (if using). Serve with lime wedges (if using).
Test Kitchen Tip: If you can't find sugar snap peas in your local produce aisle, snow peas are just as delicious!
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 786 mg
- Sugars 11 g
- Protein 32 g
- Calories 280
- Total fat 8 g
- Potassium 956 mg
- Cholesterol 65 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
%RDI
- Iron 21
- Folate 40
- Calcium 8
- Vitamin A 85
- Vitamin C 263
