Sheet Pan Sichuan Chicken and Vegetables

YUMMLY(4)
SherrylAnn Stewart: "Very good! I made this exactly as the receipe sai…" Read More
17Ingredients
60Minutes
530Calories

Description

A spicy sriracha-soy glaze brings the heat to meaty chicken thighs in this easy-to-clean sheet pan dinner.

Ingredients

US|METRIC
  • 6 chicken thighs
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons garlic powder (divided)
  • 1 cup water
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon szechwan peppercorns (ground)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 teaspoons corn starch
  • 1 tablespoon water
  • 1 cup sliced mushrooms
  • 1 red bell pepper (sliced)
  • 1/2 cup sugar snap pea
  • 1 bunch asparagus (woody ends snapped off)
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    Directions

    1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil sprayed with cooking spray on both sides.
    2. Pat chicken thighs dry, place onto prepared baking sheet, then season with salt, freshly cracked pepper, and 1 teaspoon garlic powder. Put into preheated oven and roast for 15 minutes.
    3. Make Sichuan Glaze: While chicken is roasting, combine 1 cup water, soy sauce, sriracha, rice wine vinegar, Sichuan peppercorns, 1/2 teaspoon garlic powder, ground ginger, and red pepper flakes in a medium-sized saucepan over medium heat and stir to combine. Once steaming and simmering, whisk cornstarch and 1 tbsp water together in a small bowl to create a slurry. Pour cornstarch slurry into the soy sauce mixture and whisk well. Cook for 5 minutes, letting the glaze thicken, then take off the heat. Pour half of the glaze into a heat-safe bowl and set aside.
    4. After chicken has been cooking for 15 minutes, use a silicone brush to generously glaze the chicken with the Sichuan sauce from the saucepan. Bake for another 15 minutes, then glaze again. At the 45-minute mark, glaze the chicken one last time, then add the vegetables to the sheet pan around the chicken. Pour the reserved Sichuan sauce over the vegetables then bake for another 15 minutes, until the vegetables are tender. Remove from oven and serve immediately.
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    NutritionView More

    530Calories
    Sodium57% DV1380mg
    Fat54% DV35g
    Protein82% DV42g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories530Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol195mg65%
    Sodium1380mg57%
    Potassium670mg19%
    Protein42g82%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A30%
    Vitamin C60%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    SherrylAnn Stewart 3 months ago
    Very good! I made this exactly as the receipe said, with the exception of the sugar snap peas. My local store did not have them so I used green beans. I also added the optional red pepper flakes. I thought it was a little too spicy, my boyfriend thought it was great. He had three helpings. So it's going into my favorites. I think next time I will omit the red pepper flakes though. Easy peasy to make and clean up (I used parchment paper). I would recommend this receipe and I will make again.
    Amy 3 months ago
    Excellent - I sweetened the sauce a little to take the bite off a bit.
    Abigail-Elena Cox 4 months ago
    This chicken came out so deliciously savory! If you’re a sauce lover like me I would say make double the sauce. This is a great high protein, low carb meal for anyone dieting. Don’t give up the deliciousness of food no matter what diet you’re on!
    Jo LeRoy 9 months ago
    I tested this recipe here at the Yummly office where I work, and it was so incredibly flavorful. I find that so many recipes like this with glaze applied to the skin end up with flavorful skin over bland steamed meat, but not here! the chicken was spicy and nuanced in every bite. I really liked the tingle that the sichuan peppercorn gives to the dish -- it's not spicy in the way I'm used to, but "tingly" on the lips, like a clove. The proportion of veg is heavy on asparagus (which I do like), but next time I'll add a lot more mushrooms and a few more snap peas.

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