# Takeout Chicken and Vegetables

A delicious and easy recipe for homemade takeout-style chicken and vegetables, cooked in the oven.

- Total time: 35 min
- Cuisine: Japanese
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. Cut 3 pounds of boneless, skinless chicken thighs into about 1-inch pieces.
2. Add a couple dashes of soy sauce, a pinch of black pepper, and some grated ginger to the chicken.
3. Give the chicken a very light squirt of oil.
4. Add enough cornstarch to lightly coat each piece of chicken.
5. Lay the chicken out on a half sheet tray without crowding, using foil or parchment paper.
6. Bake the chicken in a 500-degree oven for about 25 minutes.
7. On a separate tray, coat broccoli, onions, and peppers with enough oil.
8. Roast the vegetables in the same 500-degree oven for about 10 minutes.
9. While 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.
10. Remove chicken from the oven and loosen all pieces.
11. Add all of the prepared sauce to the chicken and stir to coat.
12. Return the chicken with sauce to the oven until it starts to simmer.
13. Add the roasted vegetables to the chicken.
14. Right out of the oven, while still hot, add two raw minced garlic cloves.
15. Garnish with thin sliced green onion and toasted sesame seeds.

## Equipment

- oven
- half sheet tray
- foil (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.

## Source

- Original video: https://www.facebook.com/reel/1447817760306859/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/544d9c2e-96c6-483f-a844-13169a1d56f4
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt