We’re big fans of sheet-pan baking for a healthier alternative to dinnertime cooking. But don’t worry, this dish is still jam-packed with flavour thanks to a sweet hoisin glaze, roasted green beans, and fluffy jasmine rice. One bite and you’ll be hooked.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Sweet Bell Pepper
Hoisin-Soy Sauce Blend(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sweet Chili Sauce
Before starting, preheat the oven to 450°F.Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut peppers into 1/2-inch slices. Thinly slice green onions. Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4ppl) in a medium bowl. Set aside. On a separate cutting board, pat chicken dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
Toss sugar snap peas and peppers with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.
Transfer chicken to the baking sheet with veggies, then roast in middle of oven, until chicken is cooked through, 12-14 min.**
While the chicken and veggies cook, add the hoisin-mixture to the same large non-stick pan over medium-high heat. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat.
Fluff rice with a fork and season with salt. Stir in half the green onions. Slice chicken. Divide rice between plates. Top with veggies and chicken, then drizzle over sauce from the pan. Sprinkle over remaining green onions.