Sheet-Pan Garlic-Soy Chicken & Vegetables
Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 3 cloves garlic
grated
- 2 teaspoons canola oil
- 2 teaspoons grated fresh ginger
- ¼ teaspoon crushed red pepper
- 1 pound boneless
skinless chicken thighs, trimmed and cut into 1-inch strips
- 2 cups sugar snap peas
trimmed
- 1 medium red or orange bell pepper
cut into 1-inch strips
- 1 bunch scallions
trimmed and cut into 1-inch pieces
- 1 teaspoon sesame oil
Directions
- 1
Place a large rimmed baking sheet in the oven; preheat to 400°F.
- 2
Combine soy sauce, brown sugar, garlic, canola oil, ginger and crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.
- 3
Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with sesame oil and stir to coat.
Sheet-Pan Garlic-Soy Chicken & Vegetables
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About this Recipe
Looking for a dinner solution that’s bursting with flavor and cleans up in a flash? This Sheet-Pan Garlic-Soy Chicken & Vegetables recipe brings a savory, satisfying meal to your table with minimal effort, making weeknight cooking a breeze.
The magic of this dish lies in its simplicity and powerful flavor combination. With just one sheet pan, you achieve perfectly cooked, tender chicken thighs and crisp-tender vegetables, all bathed in an irresistible garlic-soy sauce that hits all the right notes—savory, a touch sweet, and a hint of warmth from ginger and red pepper. It's a method that ensures even cooking and maximum flavor development without the usual fuss.
Prepare yourself for a truly delightful dinner experience. You'll enjoy tender, juicy chicken thigh strips, deeply infused with the aromatic garlic-soy glaze. The sugar snap peas retain a pleasant crunch, while the bell pepper strips become wonderfully tender, offering a vibrant counterpoint to the rich sauce. Scallions add a fresh, mild oniony bite at the end, and a drizzle of sesame oil rounds out the flavors with its distinctive nutty aroma. This entire meal comes together from start to finish in just 40 minutes, delivering a filling and flavorful plate with hardly any fuss.
While this recipe shines as is, it's also wonderfully adaptable. If you enjoy a bit more heat, you can easily increase the amount of crushed red pepper flakes in the sauce to your liking. Feel free to experiment with using either a red or orange bell pepper, or even a combination, to add more visual appeal and slightly different sweetness to the dish. For a final touch of brightness, a squeeze of fresh lime juice just before serving would be a delightful addition.
This sheet-pan wonder is perfect for a busy weeknight, but delicious enough for a casual weekend meal. Serve it simply on its own, or alongside steamed rice or a light noodle dish to soak up every last drop of that incredible garlic-soy sauce.