Takeout Chicken and Vegetables

35 mins
Serves 1
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Directions

  1. 1Cut 3 pounds of boneless, skinless chicken thighs into about 1-inch pieces.
  2. 2Cut 3 pounds of boneless, skinless chicken thighs into about 1-inch pieces.
  3. 3Cut 3 pounds of boneless, skinless chicken thighs into about 1-inch pieces.
  4. 4Add a couple dashes of soy sauce, a pinch of black pepper, and some grated ginger to the chicken.
  5. 5Add a couple dashes of soy sauce, a pinch of black pepper, and some grated ginger to the chicken.
  6. 6Add a couple dashes of soy sauce, a pinch of black pepper, and some grated ginger to the chicken.
  7. 7Give the chicken a very light squirt of oil.
  8. 8Give the chicken a very light squirt of oil.
  9. 9Give the chicken a very light squirt of oil.
  10. 10Add enough cornstarch to lightly coat each piece of chicken.
  11. 11Add enough cornstarch to lightly coat each piece of chicken.
  12. 12Add enough cornstarch to lightly coat each piece of chicken.
  13. 13Lay the chicken out on a half sheet tray without crowding, using foil or parchment paper.
  14. 14Lay the chicken out on a half sheet tray without crowding, using foil or parchment paper.
  15. 15Lay the chicken out on a half sheet tray without crowding, using foil or parchment paper.
  16. 16Bake the chicken in a 500-degree oven for about 25 minutes.
  17. 17Bake the chicken in a 500-degree oven for about 25 minutes.
  18. 18Bake the chicken in a 500-degree oven for about 25 minutes.
  19. 19On a separate tray, coat broccoli, onions, and peppers with enough oil.
  20. 20On a separate tray, coat broccoli, onions, and peppers with enough oil.
  21. 21On a separate tray, coat broccoli, onions, and peppers with enough oil.
  22. 22Roast the vegetables in the same 500-degree oven for about 10 minutes.
  23. 23Roast the vegetables in the same 500-degree oven for about 10 minutes.
  24. 24Roast the vegetables in the same 500-degree oven for about 10 minutes.
  25. 25While the chicken and vegetables are in the oven, mix together soy sauce, honey, a splash of white or rice wine vinegar, the juice from one orange, a splash of mirin (optional), and more grated ginger.
  26. 26While the chicken and vegetables are in the oven, mix together soy sauce, honey, a splash of white or rice wine vinegar, the juice from one orange, a splash of mirin (optional), and more grated ginger.
  27. 27While the chicken and vegetables are in the oven, mix together soy sauce, honey, a splash of white or rice wine vinegar, the juice from one orange, a splash of mirin (optional), and more grated ginger.
  28. 28Remove chicken from the oven and loosen all pieces.
  29. 29Remove chicken from the oven and loosen all pieces.
  30. 30Remove chicken from the oven and loosen all pieces.
  31. 31Add all of the prepared sauce to the chicken and stir to coat.
  32. 32Add all of the prepared sauce to the chicken and stir to coat.
  33. 33Add all of the prepared sauce to the chicken and stir to coat.
  34. 34Return the chicken with sauce to the oven until it starts to simmer.
  35. 35Return the chicken with sauce to the oven until it starts to simmer.
  36. 36Return the chicken with sauce to the oven until it starts to simmer.
  37. 37Add the roasted vegetables to the chicken.
  38. 38Add the roasted vegetables to the chicken.
  39. 39Add the roasted vegetables to the chicken.
  40. 40Right out of the oven, while still hot, add two raw minced garlic cloves.
  41. 41Right out of the oven, while still hot, add two raw minced garlic cloves.
  42. 42Right out of the oven, while still hot, add two raw minced garlic cloves.
  43. 43Garnish with thin sliced green onion and toasted sesame seeds.
  44. 44Garnish with thin sliced green onion and toasted sesame seeds.
  45. 45Garnish with thin sliced green onion and toasted sesame seeds.

Ingredients

  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 dashes soy sauce
  • 2 dashes soy sauce
  • 2 dashes soy sauce
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • grated ginger
  • grated ginger
  • grated ginger
  • squirt oil
  • squirt oil
  • squirt oil
  • cornstarch
  • cornstarch
  • cornstarch
  • broccoli
  • broccoli
  • broccoli
  • onions
  • onions
  • onions
  • peppers
  • peppers
  • peppers
  • honey
  • honey
  • honey
  • splash white or rice wine vinegar
  • splash white or rice wine vinegar
  • splash white or rice wine vinegar
  • 1 juice from one orange
  • 1 juice from one orange
  • 1 juice from one orange
  • splash mirin (sweet rice wine)
  • splash mirin (sweet rice wine)
  • splash mirin (sweet rice wine)
  • splash regular old white wine
  • splash regular old white wine
  • splash regular old white wine
  • 2 raw minced garlic cloves
  • 2 raw minced garlic cloves
  • 2 raw minced garlic cloves
  • thin sliced green onion
  • thin sliced green onion
  • thin sliced green onion
  • toasted sesame seed
  • toasted sesame seed
  • toasted sesame seed

Equipment

ovenhalf sheet trayfoil (optional)parchment paper (optional)sauté pan (for reference, not used in this method)

Tips

  • Using parchment paper can make the chicken crispier and stick less, but foil also works.
  • If making a small batch, you can partially cook the chicken, then add vegetables to the same tray and return to the oven.
  • The cornstarch in the sauce helps to thicken it and makes the chicken crispy and sticky.