- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large skillet, bring honey, soy sauce, garlic, ginger, 2 tsp of the sesame oil, the chili garlic sauce and ¼ tsp of the salt to boil; cook until slightly thickened, about 1 minute. Transfer 3 tbsp of the honey mixture to large bowl; set aside. Transfer remaining honey mixture to small bowl.
Place chicken on prepared pan; brush with half of the honey mixture in small bowl. Roast, flipping halfway through and brushing with remaining honey mixture in small bowl, until chicken is no longer pink inside, 30 to 35 minutes.
Meanwhile, wipe skillet clean. Heat remaining 2 tsp sesame oil over medium-high heat; stir-fry carrots and remaining pinch of salt for 4 minutes. Add snap peas; stir-fry until tender-crisp, about 2 minutes.
Transfer chicken to large bowl with honey mixture; add sesame seeds, tossing to coat. Using tongs, transfer chicken to serving platter. Toss vegetable mixture in same large bowl to coat with any remaining sauce; add to serving platter. Serve with steamed rice, if desired.
Test Kitchen Tip: A rasp makes grating garlic and ginger quick and easy.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 1,047 mg
- Sugars 19 g
- Protein 31 g
- Calories 388
- Total fat 17 g
- Potassium 720 mg
- Cholesterol 142 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
%RDI
- Iron 26
- Folate 20
- Calcium 7
- Vitamin A 131
- Vitamin C 78
