Asian Chicken Sheet Pan Dinner

Serves 4

The Sauce
1/4 Cup Soy Sauce
1/4 Cup Honey
2 Tbsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Sriracha
2 garlic cloves – finely minced
2 tsp grated fresh ginger root
2 tsp fresh lime juice
1/2 cup water
1 tsp cornstarch

The Dinner
6 bone-in, skin-on chicken thighs
2 bell peppers, chopped—I like to use different colors
1 head broccoli, cut into florets
1 medium onion chopped
A few handfuls of sugar snap peas, strings removed—you can buy them pre-strung
1 tsp. neutral oil such as avocado oil
4 baby bok choy bunches, cut in half lengthwise
Toasted sesame seeds for garnish—optional 

Pre-heat oven to 400°
In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, ginger root and lime juice. Place the chicken thighs in a resealable plastic bag and pour 1/4 cup of the soy mixture over the chicken. Close the bag and refrigerate up to 24 hours. 
Cut up the vegetables. 
Cover your sheet pan with heavy duty aluminum foil, spray the pan with a neutral oil such as avocado oil (the reason I recommend avocado oil is that it has a higher flash point and it is non-inflammatory). 
Put the vegetables except the baby bok choy on the pan, assuming you are cooking the chicken now, drizzle the oil on the vegetables, toss to distribute the oil. Spread vegetables out evenly on the sheet pan.
Pour the rest of the sauce into a small saucepan, add the 1/2 cup water and bring to a boil. Combine the cornstarch with a small amount of cold water and add to the sauce. Let the sauce thicken, then remove from the heat. Place the chicken thighs on the vegetables, pour the marinade from the bag over the chicken. 
Put in the pre-heated oven for 20 minutes. Then take the pan from the oven and add the bok choy, drizzle a little of the sauce on the vegetables and return to the oven for 15 minutes. Be careful here! I lost half the dinner putting it back in the oven!
Remove from oven, drizzle with more of the sauce and, if using, sprinkle with sesame seeds. If you like, you can serve this with steamed rice or cauliflower rice. 

There you have it! Great Asian flavors, lots of good-for-you vegetables and juicy chicken with minimal effort and clean up. Who could ask for more? If you decide you want to marinate the chicken overnight, you could cut up the vegetables ahead of time and make the sauce ahead of time. Put both in air-tight containers and refrigerate. Happy Cooking! 
See you next week!
Debby Rubin