Sheet Pan Sticky Sesame Chicken with Roasted Broccoli & Peppers.

  • 2 crowns
    broccoli
  • 0.68 kg
    chicken breasts, boneless skinless
  • 2 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 1 (227 g) pkg
    sugar snap peas
  •  
    black pepper
  •  
    cornstarch
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  •  
    sesame seeds
  •  
    tamari soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    Preheat oven to 205°C (400°F).
  • 2
    Wash and dry the fresh produce.
    2 red bell peppers
    2 crowns broccoli
    1 (227 g) pkg sugar snap peas
    2 (2 ½ cm) pieces ginger root
  • 3
    Pat the chicken breasts dry with paper towels, rub with olive oil, season generously with salt and pepper on both sides and place in the middle of a parchment paper lined baking sheet.
    0.68 kg chicken breasts, boneless skinless
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Peel and medium dice the onion. Cut the sugar snap peas crosswise (at an angle) into 1-inch pieces and add to a mixing bowl.
    1 medium red onion
  • 5
    Cut the bell peppers into quarters lengthwise; remove and discard the seeds and white membranes. Medium dice, add to the bowl with the onion.
  • 6
    Separate broccoli into bite-sized florets and cut stems into bite-sized pieces and add to bowl with other vegetables.
  • 7
    Drizzle the vegetables with oil and season with salt and pepper; toss to coat, then arrange in a single layer on baking sheet around the chicken breasts. Bake in the oven for 20 minutes.
    2 tsp extra virgin olive oil
    2 tsp salt
    2 tsp black pepper
  • 8
    Heat a small saucepan over medium heat. Once the pan is hot, add coconut oil and swirl to coat the bottom.
    2 tsp virgin coconut oil
  • 9
    Peel and mince the garlic. Peel and mince or grate the ginger. Add to the saucepan, cook stirring until fragrant, about 30 seconds.
    2 cloves garlic
  • 10
    Add soy sauce, honey, sesame oil, sesame seeds and water to the saucepan. Bring sauce to a boil, then reduce heat to low, stirring frequently.
    ¼ cup tamari soy sauce
    3 tbsp honey
    2 tsp toasted sesame oil
    2 tbsp sesame seeds
    ¼ cup water
  • 11
    Combine cornstarch with water in a small bowl and pour into sauce. Let sauce thicken for 2-3 minutes then remove from heat and set aside.
    1 tbsp cornstarch
    2 tbsp water
  • 12
    Remove chicken from oven, drizzle sauce over top and return to oven for another 5 minutes or until sauce is sticky and chicken is cooked through.
  • 13
    To serve, slice chicken into strips. Divide between plates and sprinkle sesame seeds over top. Enjoy!
    2 tbsp sesame seeds