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Korean Chicken and Vegetables
Servings: 4
Ingredients
  • 3 chicken breasts boneless skinless
  • 4 cups broccoli florets
  • 1 pound carrots trimmed and sliced into 1" thick slices
  • 4  tablespoons low sodium soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Sriracha sauce
  • 4 cloves garlic minced (or 1/2 teaspoon garlic powder)
  •  
  • HALF RECIPE Serves 2
  • 1 to 2 chicken breasts boneless skinless
  • 2 cups broccoli florets
  • 8 ounces carrots trimmed and sliced into 1 inch thick slices
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Sriracha sauce
  • 2 cloves minced garlic (or 1/2 teaspoon garlic powder)
  •  
  • FOR 1
  • 1 boneless skinless chicken breast
  • 1 cup broccoli florets
  • 4 ounces carrots trimmed and sliced into 1 inch thick slices
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 12/ teaspoons canola oil
  • 1/2 teaspoon Sriracha sauce
  • 1 clove minced garlic or 1/4 teaspoon garlic powder
Steps
  1. Preheat the oven to 375 degrees.
  2. Toss all the ingredients together in a bowl.
  3. Add the chicken to the center of the cookie sheet.
  4. Add the vegetables around it in an even, single layer.
  5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.