Sizzling Hot Honey-Tamari Chicken & Veggie Bake
Unlock a weeknight win with this vibrant one-pan meal. Preheating the pan creates an irresistible sizzle for perfectly tender-crisp chicken and vegetables, all with effortless cleanup.
Equipment
- Heavy-duty, light-colored rimmed baking sheet (18x13-inch)
- Large mixing bowl
- Small bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
Pantry
- ⅓ cup low-sodium tamari or soy sauce
- 3 tablespoons honey
- ½ teaspoon sriracha or more to taste
Protein
- About 1 ¾ pounds boneless skinless chicken thighs (about 4-5 thighs), trimmed of excess fat and cut into 1-inch chunks
Produce
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 medium red bell pepper deseeded and cut into 1-inch pieces
- 1 medium yellow bell pepper deseeded and cut into 1-inch pieces
- 4 cups about 12 oz / 340 g fresh sugar snap peas, strings removed
- 1 bunch scallions
- ¼ cup fresh cilantro leaves for garnish
Liquids & Seasonings
- 1 ½ tablespoons toasted sesame oil
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Oven & Pan Prep : Position an oven rack in the center and place a large rimmed baking sheet on the rack. Preheat the oven to 425°F (220°C). Setting the pan in the oven to preheat is key to getting a fast, high-sear cook.
- Whisk the Glaze : While the oven heats, combine the low-sodium tamari, honey, toasted sesame oil, minced garlic, grated ginger, and sriracha in a small bowl. Whisk until the honey is fully incorporated. This recipe uses a generous amount of glaze to coat everything thoroughly.
- Prepare the Components : Ensure the chicken is cut into uniform, bite-sized chunks. Prepare the bell peppers and snap peas. Trim the scallions, thinly slicing the dark green tops for garnish and cutting the white and light green parts into 2-inch lengths.
- First Roast: Chicken : Place the chicken chunks in a large bowl. Pour about half of the tamari-honey glaze over the chicken and toss to coat completely. Carefully remove the hot baking sheet from the oven. Immediately and carefully arrange the glazed chicken in a single layer on the pan. Return to the oven and roast for 12-15 minutes, until it begins to brown at the edges.
- Add Vegetables & Final Roast : While the chicken roasts, add the bell peppers, snap peas, and the 2-inch pieces of scallion whites to the same large bowl (no need to wash it). Pour the remaining glaze over the vegetables and toss to coat. Remove the pan from the oven, add the vegetables around the chicken, and gently stir everything together. Return the pan to the oven and roast for another 10-12 minutes.
- Garnish and Serve : The dish is ready when the vegetables are tender-crisp and the chicken is cooked through, reaching an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven, sprinkle with the reserved scallion greens, fresh cilantro, and toasted sesame seeds. Serve immediately.
Notes
🍽️ Nutrition Facts (Per Serving)
Serving Size: 1/6th of recipe- Calories: 388
- Total Fat: 18 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 7 g
- Cholesterol: 137 mg
- Sodium: 632 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 5 g
- Total Sugars: 15 g
- Includes: 11 g Added Sugars
- Protein: 34 g
- Vitamin D: 0.2 mcg
- Calcium: 95 mg
- Iron: 3.1 mg
- Potassium: 725 mg
- Vitamin C: 121 mg