Rachael Ray Sticky Chicken Recipe
This dish brings together tender chicken, vibrant veggies, and a mouthwatering glaze that will have you hooked from the first bite.For the tray bake, preheat your oven to 400°F and line a large baking sheet with parchment paper.Place the corn on one end of the pan and arrange the chicken on the rest, spraying both with oil and seasoning them.I like to tuck in some broccoli spears for extra greens!A tip: make sure to get a good mix of soy, sesame, and hoisin glaze over the chicken for that sticky, savory flavor.
Servings: 4 people
Ingredients
- 1.5 lbs Chicken Thighs boneless, skinless
- 2 Tbsp Olive Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Honey
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 2 cups Broccoli Florets
- 2 ears Corn cut into 3-4 inch pieces
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F and position a rack in the center.
- Line a large baking sheet with parchment paper.
- Place the corn on one end and the chicken on the other.
- Lightly spray with oil, then season the chicken and corn with salt and pepper.
- In a small bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.
- Drizzle over the chicken, making sure it’s well-coated.
- Nestle the broccoli florets among the chicken pieces on the baking sheet.
- Bake for 25-30 minutes until the chicken is cooked through and the glaze is sticky.
- Serve warm and enjoy!