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Sheet-Pan Sesame Chicken with Carrots & Baby Bok Choy: A Convenient and Delicious Dish

In the ever-evolving world of home cooking, sheet-pan meals have taken centre stage for their simplicity and convenience. One recipe that stands out in this realm is Sheet-Pan Sesame Chicken with Carrots and Baby Bok Choy. This dish is not only easy to prepare but also offers a delightful blend of flavours and textures that will please the whole family.

A Fusion of Flavours

The star of the show in this recipe is, undoubtedly, the sesame chicken. The chicken, marinated in a luscious sesame oil and soy sauce mix, is juicy and packed with umami goodness. The addition of honey lends a subtle sweetness, balancing the savoury components beautifully. As the chicken roasts, it develops a rich glaze that’s hard to resist.

The vegetables—brightly coloured carrots and tender baby bok choy—add not just nutritional value but also a burst of colour to the dish. Carrots provide a satisfying crunch, while the bok choy, with its mild and slightly peppery flavour, brings a wonderful freshness to the palate.

Ingredients You’ll Need

For this easy sheet-pan meal, you will need:

• Boneless, skinless chicken thighs or breasts
• Sesame oil
• Soy sauce (reduced sodium, if preferred)
• Honey or maple syrup
• Fresh garlic, minced
• Fresh ginger, grated
• Carrots, cut into batons
• Baby bok choy, halved
• Sesame seeds, for garnish
• Spring onions, chopped, for serving
• Salt and pepper, to taste

Preparation Steps

1. Marinate the Chicken: In a large bowl, whisk together the sesame oil, soy sauce, honey, minced garlic, and grated ginger. Add the chicken, ensuring it is evenly coated in the marinade. Cover and let it marinate for at least 30 minutes, or ideally, overnight, in the fridge for deeper flavour.

2. Preheat the Oven: Set your oven to 220°C (430°F) and allow it to preheat while you prepare the vegetables.

3. Prepare the Vegetables: On a large baking sheet, place the carrot batons, and drizzle them with a bit of olive oil, salt, and pepper. Use your hands to toss the carrots, ensuring they are evenly coated. Create space for the chicken.

4. Roast the Chicken and Carrots: Nestle the marinated chicken thighs or breasts among the carrots on the baking sheet. Pour any remaining marinade over the chicken and carrots. Roast in the preheated oven for about 20 minutes.

5. Add the Bok Choy: After 20 minutes, remove the pan from the oven and add the halved baby bok choy around the chicken and carrots. Drizzle a touch more oil and return to the oven for another 10-15 minutes, until the chicken is cooked through and the vegetables are tender.

6. Serve and Enjoy: Once cooked, remove the tray from the oven and sprinkle with sesame seeds and chopped spring onions for added flavour and crunch. Serve immediately, perhaps with a side of steamed rice or noodles.

A Perfect Midweek Meal

What makes this Sheet-Pan Sesame Chicken with Carrots and Baby Bok Choy an ideal choice for a weeknight dinner is its flexibility. It is a one-pan wonder, meaning fewer dishes to wash, and the cooking time is minimal without sacrificing flavour. The recipe is also easily adaptable—substitute the vegetables or protein based on what you have on hand.

Not only is this dish a feast for the eyes, but it’s also a nutritious option that can excite both children and adults alike. Whether you’re looking to impress guests or simply want an uncomplicated, delicious meal for your family, this sheet-pan recipe is sure to become a staple in your culinary repertoire.

So, roll up your sleeves, gather your ingredients, and get ready to savour the delightful flavours of this easy, wholesome dish. Happy cooking!

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