Flavorful chicken thighs anchor this easy weeknight dish, which pays homage to Australia’s vibrant Asian community. It has the delicious sauce of a stir fry with the ease of a sheet pan dinner. Feel free to mix up the vegetables depending on what you harvest from your garden or find at the farmers’ market. Broccoli rabe, carrots (sliced into thin coins), brussels sprouts (halved), and zucchini are all worthy candidates.
Ingredients
For the sauce:
- 1/3 cup soy sauce or tamari
- 1/4 cup seasoned rice vinegar
- Zest and juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 tablespoon chopped fresh cilantro leaves
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons cornstarch
For the chicken and vegetables:
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- Extra virgin olive oil for the sheet pan
- 3 cups bite-size broccoli florets
- 2 bell peppers, seeded, cut into strips
- 1 small eggplant, trimmed and cut into cubes or rounds, depending on size
- 1 small red onion, trimmed and thinly sliced
- 1/4 pound mushrooms, trimmed and quartered
Directions
Step 1
Make the sauce: In a medium bowl, whisk together all the sauce ingredients except the cornstarch. Set aside half of the sauce. Marinate the chicken, covered and refrigerated, in the remaining half of the sauce for at least 30 minutes and up to 8 hours.
Step 2
Brush a rimmed sheet pan with olive oil. Heat the oven to 400°F. Mix the cornstarch with 2 tablespoons of water, then stir into the remaining sauce. In a large bowl, toss the vegetables with the sauce until well coated.
Step 3
Arrange the vegetables in a single layer on the prepared pan and cook for 10 minutes. Use a spatula to push the vegetables to one side, then add the chicken. Cook for an additional 7 to 10 minutes, or until the chicken is cooked through and the vegetables are browned in spots and are tender-crisp. Transfer to a serving bowl or plates.
Serves 4