Wednesday, April 10, 2019

Sheet Pan Korean Chicken

Sheet pan meals are my new favorite when I'm feeling not totally lazy but just a little. This one is from https://dinnerthendessert.com/sheet-pan-korean-chicken-and-vegetables/

INGREDIENTS

  • 3 chicken breasts boneless skinless ( I cut mine in half)
  • 4 cups broccoli florets
  • 1 pound carrots trimmed and sliced into 1" thick slices (I just used baby carrots as is and it worked out fine)
  •  tablespoons low sodium soy sauce ( I used regular)
  • 4 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Sriracha sauce
  • 4 cloves garlic minced (or 1/2 teaspoon garlic powder)

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Preheat the oven to 375 degrees.
  2. Toss all the ingredients together in a bowl.
  3. Add the chicken to the center of the cookie sheet.
  4. Add the vegetables around it in an even, single layer.
  5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp. Serve over rice. 


NOTE: We like to have extra sauce for dipping and for the rice. So I double to sauce ingredients and pour half on the chicken and veggies.

1 comment:

Deborah said...

Anna, how spicy is this? The Srirachi scares me.