Honey Soy Chicken Traybake
Honey Soy Chicken Traybake
Ingredients
For the Traybake
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch chunks
- 1 green bell pepper, chopped into 1-inch chunks
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and sliced into 1/4-inch rounds
- 4 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the Honey Soy Sauce
- 1/8 cup light soy sauce
- 1/8 cup dark soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Serving
- 4 cups cooked rice, hot
- 1 teaspoon sesame seeds, for garnish, optional
- 2 green onions, sliced, for garnish, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
Spread the chicken and vegetable mixture in a single layer on a large baking sheet.
⏱️ 2 min
- 4
In a small bowl, whisk together the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, and cornstarch until well combined.
⏱️ 3 min
- 5
Pour the honey soy sauce evenly over the chicken and vegetables on the baking sheet.
⏱️ 1 min
- 6
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.
⏱️ 30 min•🌡️ 400
- 7
Remove the traybake from the oven. If desired, garnish with sesame seeds and sliced green onions.
⏱️ 1 min
- 8
Serve immediately with hot cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Soy Chicken Traybake
For the Traybake
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch chunks
- 1 green bell pepper, chopped into 1-inch chunks
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and sliced into 1/4-inch rounds
- 4 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the Honey Soy Sauce
- 1/8 cup light soy sauce
- 1/8 cup dark soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Serving
- 4 cups cooked rice, hot
- 1 teaspoon sesame seeds, for garnish, optional
- 2 green onions, sliced, for garnish, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
Spread the chicken and vegetable mixture in a single layer on a large baking sheet.
⏱️ 2 min - 4
In a small bowl, whisk together the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, and cornstarch until well combined.
⏱️ 3 min - 5
Pour the honey soy sauce evenly over the chicken and vegetables on the baking sheet.
⏱️ 1 min - 6
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.
⏱️ 30 min•🌡️ 400 - 7
Remove the traybake from the oven. If desired, garnish with sesame seeds and sliced green onions.
⏱️ 1 min - 8
Serve immediately with hot cooked rice.
⏱️ 1 min