Sheet Pan Sesame Chicken with a Veggie Medley and Basmati Rice

Sesame Chicken with a Veggie Medley and Basmati Rice

Cook's Notes: An easy supper meal with a few shortcuts. Use a sheet pan, a prepackaged vegetable medley and a microwavable package of Uncle Ben's Basmati Ready Rice. Add a bit of Asian inspiration with a tangy sauce. Recipe serves four and was adapted from eatyourselfskinny.com  
Pair  the meal with a small slice of coconut cream pound cake  http://sockfairies.blogspot.com/2018/04/weekend-round-up_15.html and you have spring on a plate. 

Ingredients:

• 2 large chicken breasts-each breast cut into thirds
• 1 prepackaged vegetable medley (broccoli, cauliflower, carrots (finely diced), snap peas)  
• 1 cup red onions, cut in large chunks
• Sesame seeds

Sauce:

• 1/2 cup low sodium soy sauce
• 2 TB. sweet chili sauce (found in Asian aisle) 
• 4 TB. honey
• 3 garlic cloves, minced
• 4 TB. orange juice
• 1 TB. cornstarch 

Directions:

• Preheat oven to 400 degrees. Line a sheet pan with a silicone pad or parchment paper.
• Whisk all sauce ingredients together in a small saucepan. On a low heat cook sauce until slightly thick. Remove from heat and set aside.  
• Place chicken, carrots and onions on the sheet pan. Drizzle some of the sauce over the chicken mixture. Roast 10 minutes. Stir and add in snap peas, cauliflower and broccoli.  Drizzle more sauce over the chicken and veggie mixture. Roast 10 minutes more or until chicken is cooked through. 
•  Serve chicken mixture over basmati or brown rice. Sprinkle with sesame seeds and a drizzle of sauce.    

The butterfly counts not months but moments, and has time enough. 

-Rabindranath Yagore