One-Pan Honey Garlic Chicken and Veggies

Tender chicken tenders and colorful vegetables coated in a sweet sticky honey garlic sauce and baked on one sheet pan for an easy weeknight dinner ready in 45 minutes.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 359

Ingredients Equipment Method Notes

Ingredients

2 lbs chicken tenders
8 oz baby carrots sliced in half lengthwise
4 cups broccoli florets halved
2 cups snow peas
1 tsp sesame seeds optional, for garnish
0.5 cup packed brown sugar for honey garlic sauce
4 tsp minced garlic fresh preferred
1 tsp fresh grated ginger
0.5 tsp onion powder
0.25 cup soy sauce light soy sauce preferred
4 tbsp honey
1.5 cups water for sauce base
0.5 cup water for cornstarch slurry
3 tbsp cornstarch

Equipment

Large sheet pan
Parchment paper or foil
medium saucepan
Small bowl
Tongs
Kitchen thermometer

Method

In a medium saucepan, whisk together the brown sugar, minced garlic, grated ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Bring to a boil over medium-high heat, whisking often.
In a small bowl, whisk the cornstarch into the remaining 1/2 cup cold water until fully dissolved. Slowly pour into the boiling sauce while whisking continuously to prevent lumps.
Reduce heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
Preheat your oven to 425 degrees F. Line a large sheet pan with parchment paper or foil.
Arrange the chicken tenders on the sheet pan. Place the carrots, broccoli, and snow peas around the chicken. Crowding is fine as the vegetables shrink as they roast.
Pour 3/4 to 1 cup of the honey garlic sauce over everything. Use tongs to gently toss until the chicken and vegetables are evenly coated.
Bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Brush or drizzle additional honey garlic sauce over the chicken and veggies. Sprinkle with sesame seeds if desired and serve immediately.

Notes

Sauce can be made up to 1 week ahead and stored in the refrigerator. Warm slightly before using. Vegetables can be prepped up to 2 days in advance. If substituting chicken breasts, cut into 1-inch thick strips so they cook through in 15 minutes. Reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce.