Sheet Pan Honey Garlic Chicken
A delicious one pan meal that’s quick, convenient and bursting with flavour.
Recipe by Tiffany Matthews
Ingredients:
- 2–3 cups leftover braaied chicken, shredded or cut into bite-sized pieces
- 2 medium carrots, cut into batons
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 2 Tbsp olive oil
- Salt & black pepper, to taste
- Honey Garlic Sauce
- ⅓ cup honey
- 3 Tbsp soy sauce
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp vinegar
- 1 tsp sesame oil
- ½ tsp chilli flakes (optional)
- To serve:
- Rice or couscous
How To Make Sheet Pan Honey Garlic Chicken
- Preheat oven to 200°C. Line a large baking sheet with foil or parchment.
- Whisk together honey, soy sauce, garlic, ginger, vinegar, sesame oil, and chilli flakes.
- Arrange carrots, peppers, onion, and broccoli on the sheet pan.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 12–15 minutes until they start to soften.
- Remove tray, scatter shredded braaied chicken over the veggies, and drizzle generously with honey garlic sauce.
- Toss everything lightly to coat. Return to the oven for 8–10 minutes, just until the chicken is heated through and the sauce is sticky.
- Drizzle remaining sauce over, garnish with sesame seeds and coriander.