SHEET PAN HONEY GARLIC CHICKEN AND VEGGIES

• 2 pounds Chicken Tenders
• 8 ounces Baby Carrots, sliced in half lengthwise
• 4 cups Broccoli Florets, sliced in half
• 2 cups Snow Peas
• 1 teaspoon Sesame Seeds, optional
• 1 1/2 cups Honey Garlic Sauce

• 1/2 cup Brown Sugar, packed
• 4 teaspoons Garlic, minced
• 1 tsp Fresh Ginger, grated
• 1/2 teaspoon Onion Powder
• 1/4 cup Soy Sauce
• 4 tablespoons Honey
• 2 cups Water, set aside 1/2 cup for cornstarch mixture
• 3 tablespoon Cornstarch

1. Preheat oven to 425 degrees F.
2. Place the chicken tenders on a lined baking sheet and place
   the vegetables around them. Make sure to crowd the vegetables on the pan as
   they will shrink as they cook.
3. Pour 3/4 – 1 cup of the honey garlic sauce over the sheet
   pan using tongs to lightly toss the ingredients in the sauce until they are
   coated.
4. Place the pan in the oven and bake for 15 minutes or until
   the chicken is cooked through.
5. Once it has finished baking remove the pan from the oven and
   add a bit more honey garlic sauce to the chicken and vegetables.
6. Sprinkle with sesame seeds. (optional)
7. Serve immediately.

1. In a medium saucepan combine brown sugar, garlic, ginger,
   onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high
   heat until it comes to a boil, whisking constantly.
2. In a small bowl combine cornstarch and the remaining 1/2 cup
   of water. Whisk them together and then slowly pour the cornstarch mixture into
   the sauce whisking constantly.
3. Continue to cook for about 10 minutes or until sauce
   thickens to a point where it will coat the back of a spoon.
4. Remove from heat and use immediately or let cool and then
   store in an airtight container in the refrigerator for up to 1 week.

This Recipe adapted from >>>> Click Here