Oven-Baked Takeout Style Chicken & Vegetables
Oven-Baked Takeout Style Chicken & Vegetables
Ingredients
For the Chicken and Vegetables
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 2 pinches black pepper
- 2 teaspoons fresh ginger, grated (or 1 teaspoon dry ginger)
- 2 teaspoons oil
- 1/4 cup cornstarch, as needed to lightly coat chicken
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 tablespoons oil, as needed to coat vegetables
For the Sauce
- 1/2 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons vinegar, white or rice wine vinegar
- 1 orange, juiced
- 2 tablespoons mirin, (sweet rice wine) or white wine
- 1 tablespoon fresh ginger, grated (or 1 teaspoon dry ginger)
For Garnish
- 2 cloves garlic, minced
- 2 stalks green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Preheat your oven to 500°F. Line two half sheet trays with parchment paper.
⏱️ 15 min•🌡️ 500
- 2
In a large mixing bowl, combine the 1-inch pieces of boneless, skinless chicken thighs with 1 tablespoon of soy sauce, 2 pinches of black pepper, 2 teaspoons of grated fresh ginger, and 2 teaspoons of oil. Mix thoroughly to coat the chicken.
⏱️ 3 min
- 3
Add enough cornstarch to the chicken mixture to lightly coat each piece. Mix well until all chicken pieces are evenly coated. Start with 1/4 cup and add more if needed.
⏱️ 2 min
- 4
Arrange the coated chicken pieces in a single layer on one of the prepared sheet trays, ensuring not to crowd the chicken. This allows for even cooking and crisping.
⏱️ 2 min
- 5
Place the chicken tray into the preheated 500°F oven. Cook for approximately 25 minutes, or until the chicken is crispy and cooked through.
⏱️ 25 min•🌡️ 500
- 6
While the chicken is cooking, prepare the vegetables. On the second prepared sheet tray, arrange the broccoli florets, chopped yellow onion, red bell pepper, and yellow bell pepper. Drizzle with 2 tablespoons of oil and toss to coat evenly.
⏱️ 5 min
- 7
Place the vegetable tray into the same 500°F oven alongside the chicken for about 10 minutes, or until tender-crisp.
⏱️ 10 min•🌡️ 500
- 8
While the chicken and vegetables are in the oven, prepare the sauce. In a small bowl, combine 1/2 cup soy sauce, 3 tablespoons of honey, 2 tablespoons of vinegar, the juice from 1 orange, 2 tablespoons of mirin (or white wine), and 1 tablespoon of grated fresh ginger. Stir well to combine all ingredients.
⏱️ 3 min
- 9
After the chicken has cooked for approximately 25 minutes, remove it from the oven. Using a spatula, loosen all the chicken pieces from the parchment paper.
⏱️ 1 min
- 10
Pour all of the prepared sauce directly over the chicken on the tray. Stir the chicken and sauce together thoroughly to ensure all pieces are well coated.
⏱️ 1 min
- 11
Return the chicken with sauce to the oven. Cook until the sauce starts to simmer and thicken, which should take about 5-7 minutes. The cornstarch on the chicken will help create a sticky, glazed texture.
⏱️ 7 min•🌡️ 500
- 12
Remove the chicken from the oven. Add the roasted vegetables to the chicken tray and mix them in gently.
⏱️ 1 min
- 13
Immediately, while the dish is still hot, add the 2 cloves of minced garlic to the chicken and vegetable mixture. The residual heat will soften the garlic without overcooking it.
⏱️ 1 min
- 14
Garnish with thinly sliced green onion and toasted sesame seeds. Serve hot, preferably over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Takeout Style Chicken & Vegetables
For the Chicken and Vegetables
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 2 pinches black pepper
- 2 teaspoons fresh ginger, grated (or 1 teaspoon dry ginger)
- 2 teaspoons oil
- 1/4 cup cornstarch, as needed to lightly coat chicken
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 tablespoons oil, as needed to coat vegetables
For the Sauce
- 1/2 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons vinegar, white or rice wine vinegar
- 1 orange, juiced
- 2 tablespoons mirin, (sweet rice wine) or white wine
- 1 tablespoon fresh ginger, grated (or 1 teaspoon dry ginger)
For Garnish
- 2 cloves garlic, minced
- 2 stalks green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Preheat your oven to 500°F. Line two half sheet trays with parchment paper.
⏱️ 15 min•🌡️ 500 - 2
In a large mixing bowl, combine the 1-inch pieces of boneless, skinless chicken thighs with 1 tablespoon of soy sauce, 2 pinches of black pepper, 2 teaspoons of grated fresh ginger, and 2 teaspoons of oil. Mix thoroughly to coat the chicken.
⏱️ 3 min - 3
Add enough cornstarch to the chicken mixture to lightly coat each piece. Mix well until all chicken pieces are evenly coated. Start with 1/4 cup and add more if needed.
⏱️ 2 min - 4
Arrange the coated chicken pieces in a single layer on one of the prepared sheet trays, ensuring not to crowd the chicken. This allows for even cooking and crisping.
⏱️ 2 min - 5
Place the chicken tray into the preheated 500°F oven. Cook for approximately 25 minutes, or until the chicken is crispy and cooked through.
⏱️ 25 min•🌡️ 500 - 6
While the chicken is cooking, prepare the vegetables. On the second prepared sheet tray, arrange the broccoli florets, chopped yellow onion, red bell pepper, and yellow bell pepper. Drizzle with 2 tablespoons of oil and toss to coat evenly.
⏱️ 5 min - 7
Place the vegetable tray into the same 500°F oven alongside the chicken for about 10 minutes, or until tender-crisp.
⏱️ 10 min•🌡️ 500 - 8
While the chicken and vegetables are in the oven, prepare the sauce. In a small bowl, combine 1/2 cup soy sauce, 3 tablespoons of honey, 2 tablespoons of vinegar, the juice from 1 orange, 2 tablespoons of mirin (or white wine), and 1 tablespoon of grated fresh ginger. Stir well to combine all ingredients.
⏱️ 3 min - 9
After the chicken has cooked for approximately 25 minutes, remove it from the oven. Using a spatula, loosen all the chicken pieces from the parchment paper.
⏱️ 1 min - 10
Pour all of the prepared sauce directly over the chicken on the tray. Stir the chicken and sauce together thoroughly to ensure all pieces are well coated.
⏱️ 1 min - 11
Return the chicken with sauce to the oven. Cook until the sauce starts to simmer and thicken, which should take about 5-7 minutes. The cornstarch on the chicken will help create a sticky, glazed texture.
⏱️ 7 min•🌡️ 500 - 12
Remove the chicken from the oven. Add the roasted vegetables to the chicken tray and mix them in gently.
⏱️ 1 min - 13
Immediately, while the dish is still hot, add the 2 cloves of minced garlic to the chicken and vegetable mixture. The residual heat will soften the garlic without overcooking it.
⏱️ 1 min - 14
Garnish with thinly sliced green onion and toasted sesame seeds. Serve hot, preferably over steamed rice.
⏱️ 1 min