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Preheat your oven to 400°F (200°C).

In a large bowl, combine the diced chicken, red bell pepper, green bell pepper, onion, carrot, crushed garlic, and grated ginger. Drizzle with 1 tablespoon of vegetable oil and toss to coat evenly.

Spread the chicken and vegetable mixture in a single layer on a large baking sheet.

In a small bowl, whisk together the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, and cornstarch until well combined.

Pour the honey soy sauce evenly over the chicken and vegetables on the baking sheet.

Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through cooking to ensure even caramelization.

Remove the traybake from the oven. If desired, garnish with sesame seeds and sliced green onions.

Serve immediately with hot cooked rice.


Preheat your oven to 400°F (200°C).

In a large bowl, combine the diced chicken, red bell pepper, green bell pepper, onion, carrot, crushed garlic, and grated ginger. Drizzle with 1 tablespoon of vegetable oil and toss to coat evenly.

Spread the chicken and vegetable mixture in a single layer on a large baking sheet.

In a small bowl, whisk together the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, and cornstarch until well combined.

Pour the honey soy sauce evenly over the chicken and vegetables on the baking sheet.

Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through cooking to ensure even caramelization.

Remove the traybake from the oven. If desired, garnish with sesame seeds and sliced green onions.

Serve immediately with hot cooked rice.
