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Quarter sheet pan supper recipe

Quarter sheet pan supper recipe

By Bella Wong
40’ Prep time
10’ Cook time
50’ Total time
767 Calories
2 Serving
Bella Wong 0 Followers

Step by Step

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Step 1

Preheat the oven to 425 degrees F. Line a quarter sheet pan with foil and set aside.
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Step 2

In a small mason jar, add the soy, honey, peanut oil, ginger and garlic. Shake until combined. Add the stir-fry vegetable blend to a bowl and toss with half of the soy mixture. Add the vegetables to the prepared pan, favoring one side of the pan.
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Step 3

Sprinkle the chicken with the salt and pepper and place next to the vegetables. Brush the chicken with the soy mixture. Bake, tossing the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables begin to brown, 25 to 28 minutes.
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Step 4

Divide the vegetables between 2 plates. Top the vegetables with the chicken, sprinkle with the sesame seeds and cilantro and drizzle with the sesame oil. Serve with Asian chili paste on the side.

Ingredient

  • Freshly ground black pepper
    Freshly ground black pepper
  • Garlic
    Garlic
  • Honey
    Honey
  • Low-sodium soy sauce
    Low-sodium soy sauce
  • Kosher salt
    Kosher salt
  • Peanut oil
    Peanut oil
  • Toasted sesame oil
    Toasted sesame oil
  • Minced ginger
    Minced ginger
  • Sesame seeds
    Sesame seeds
  • Fresh cilantro leaves
    Fresh cilantro leaves
  • Drumsticks
    Drumsticks
  • Frozen stir-fry vegetable blend
    Frozen stir-fry vegetable blend
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