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LKKSticky Chicken Vegetable Tray Bake4273

Sticky Chicken and Vegetable Tray Bake

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    40 mins

Gluten Free Healthy Chicken Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 500 g starchy potatoes (Agria, Sebago, Russet, Maris Piper, Red Rascal,) roughly chopped
  • 2 carrots cut into chunky batons
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil
  • 600 g chicken thigh fillets (skinless) cut into chunks
  • 1 red capsicum cut into thick strips
  • 1 zucchini cut into thick half-moons
  • 1 red onion cut into wedges
  • 1 tbsp sesame seeds lightly toasted in a dry frying pan
  • 2 spring onions sliced

Sauce Mix

  • 3 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • 2 tbsp Lee Kum Kee Gluten Free Oyster Sauce
  • 2 tbsp Honey
  • 1 tbsp rice vinegar
  • 2 cloves of garlic crushed
  • 2 cm fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp tomato paste
  • 1 tsp cornflour
  • 2 tbsp water

Made with
Lee Kum Kee products

LI23155LKKGLUTEN FREE SOY19LX6ANZ3D copy Green Cap

Soy Sauce

Gluten Free Soy Sauce

How to make it

  1. Preheat the oven to 210°C fan bake. Line a large roasting tray with baking paper.
  2. Add the potatoes and carrots to the tray with a drizzle of sesame and other oil. Toss well, spread out and roast for 15 minutes.
  3. Meanwhile, mix the gluten-free soy sauce, gluten-free oyster sauce, honey, rice vinegar, crushed garlic, ginger, sesame oil and tomato paste in a large bowl.
  4. In a small cup, mix the cornflour with the water, then stir this into the sauce.
  5. Add the chicken, capsicum, zucchini and red onion to the large bowl and mix well to coat everything evenly. Drizzle over the remaining oil then spread the chicken and vegetables over the par-baked potatoes and carrots, then pour over most of the sticky sauce, reserving a couple of tablespoons for glazing at the end. Toss everything together so the chicken and vegetables are well coated.
  6. Return to the oven and bake for 20–25 minutes, turning once halfway through, until the chicken is cooked through and the vegetables are tender. Brush or spoon over the reserved sauce, then bake for a final 3–5 minutes until glossy and sticky. Scatter with sesame seeds and spring onions.