Italian Food: Asian

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One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

I make a lot of chicken dinner recipes for my family and this easy One-Pan Honey Garlic Chicken and Veggies is one of our favorites.

Honey garlic sauce coats the veggies and chicken and as it bakes the sauce caramelizes into this sticky, sweet, glaze that is absolutely amazing.

Personally, my favorite part is that chicken and vegetables for this One-Pan Honey Garlic Chicken and Veggies are baked together on a sheet pan.

That means less dishes for me to wash at the end of the night!

Hi, I’m Melinda from Home. Made. Interest. and I’m back to share with you an easy chicken dinner recipe that will make getting dinner on the table easy, and delicious!

Let’s talk about the veggie part of this one-pan recipe. Carrots and broccoli are perfect both firm vegetables that can stand up to roasting in a hot oven.

I used baby carrots to go with my honey garlic chicken because they are just a little sweeter.

I sliced them in half lengthwise so they would cook through within the 15 minutes it takes the chicken to bake.

The honey garlic sauce has soy sauce and ginger root in it giving it a bit of Asian flavor so I also added snow peas to the mix.

One-pan chicken dinner recipes should be easy and quick so I like to use chicken tenders rather than chicken breasts or thighs.

Chicken tenders are thin so they cook quickly in the oven and this One-Pan Honey Garlic Chicken and Veggies only takes 15 minutes in the oven!

If you’re looking for my easy one-pan dinners make sure you try our Sheet Pan Chicken Fajitas and Sheet Pan Lemon Chicken and Asparagus.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make One-Pan Honey Garlic Chicken and Veggies:

Make your honey garlic sauce ahead of time. The sauce has to be cooked in a saucepan until it thickens up a bit. If you make it ahead of time you can keep it in your refrigerator and just warm it up slightly before adding it to your chicken and veggies.
Line your baking sheet! You can simple grease it if you like but if you line the baking sheet with parchment paper it makes clean-up so much faster!
If you don’t want to use chicken tenders you can substitute chicken breasts, just cut your chicken breast into 1-inch thick strips, or cubes, so it cooks more quickly.
I used some of my favorite veggies but you can use anything you like. Just remember the firmer the vegetable the longer it takes to cook in the oven so you will want to cut those veggies into thinner pieces so they will cook through in 15 minutes.

What you will need to make One-Pan Honey Garlic Chicken and Veggies:

Sheet Pan – Behind every one-pan meal is a good sheet pan. This the one I use!
Parchment paper – Line your sheet pan with parchment paper and save yourself some time on clean-up!
Zester – This is my favorite tool for grating ginger root.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite one-pot recipes:

One-Pot Cheesy Italian Pasta and Chicken
30-Minute Chicken and Dumplings
One Pot Cheesy Pasta and Sausage
One-Skillet Chicken Pot Pie
Bacon Beer Cheese Soup with Chicken
One-Pot Mexican Rice Casserole

Honey Garlic Chicken, Chicken Dinner Recipe, One-Pan Chicken

One-Pot

American

Yield: 4Author: Melinda Caldwell & Kat Jeter

One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

prep time: 10 minscook time: 35 minstotal time: 45 mins

Ingredients

2 pounds Chicken Tenders
8 ounces Baby Carrots, sliced in half lengthwise
4 cups Broccoli Florets, sliced in half
2 cups Snow Peas
1 teaspoon Sesame Seeds , optional
1 1/2 cups Honey Garlic Sauce

Honey Garlic Sauce

1/2 cup Brown Sugar, packed
4 teaspoons Garlic minced
1 tsp Fresh Ginger, grated
1/2 teaspoon Onion Powder
1/4 cup Soy Sauce
4 tablespoons Honey
2 cups Water, set aside 1/2 cup for cornstarch mixture
3 tablespoon Cornstarch

Instructions

Preheat oven to 425 degrees F.
Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
Sprinkle with sesame seeds. (optional)
Serve immediately.

Honey Garlic Sauce

In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

COOK'S NOTE

The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough.

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Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef recipe is the easiest way to make Mongolian Beef! Perfectly tender beef in a silky ginger soy glaze, with great sweet and spicy flavors!

The Easiest Mongolian Beef Recipe

Move over PF Changs! Who here loves Chinese take-out style meals? *raises hand frantically* I love all the bold flavors, great sauces, and how quickly things cook! One thing I don’t like though, is how hectic it can be to cook take-out style meals at home. The nature of a stir fry is that things cook really quickly, which means you have to have every component in the recipe ready to go… and things can STILL get stressful right?

Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! This meal has been in my family’s rotation for a while now, and I just knew I had to share it with all of you!

The main thing I love so much about this Mongolian beef recipe is that unlike, some slow cooker meals, it’s made entirely in the crock pot, with no extra steps to take. No browning the meat, no broiling… just adding all the ingredients, turning on the slow cooker and walking away. Simply amazing.

And this meal is certainly not short on flavor! The garlic and ginger bring plenty of classic Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it’s a powerhouse of amazing flavors!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Slow Cooker Mongolian Beef:

Slice your flank steak against the grain. As you’re looking at the beef, you’ll see lines, like the grain on a piece of wood. You want to slice it across those lines, not alongside them. Doing this ensures an incredibly tender piece of beef.
The carrots are optional, but add a great texture!
Add the Sriracha to your tastes. I like this recipe to have a little heat to balance out the sweetness.
To make this a complete meal, add some steamed broccoli!

What You Will Need to Make Slow Cooker Mongolian Beef:

4 quart slow cooker – My absolute favorite slow cooker!
Sriracha Sauce - a must in every kitchen

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite beef slow cooker recipes:

Chipotle's Famous Barbacoa
Copycat Maid-Rite
Slow Cooker Italian Beef Sandwiches
Crockpot French Dip Sandwiches
Slow Cooker Beef Brisket

Yield: 4-6Author: Amanda Batcher

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef recipe is the easiest way to make Mongolian Beef! Perfectly tender beef in a silky ginger soy glaze, with great sweet and spicy flavors!

prep time: 10 MINScook time: 2 hourtotal time: 2 hours and 10 mins

Ingredients

1-1/2 pounds thinly sliced flank steak (1/4 inch thick)
1/4 cup cornstarch
1 tablespoon vegetable oil (or other light flavored oil)
3-4 cloves garlic, minced
2 teaspoons fresh ginger, minced
3/4 cup water
3/4 cup reduced sodium soy sauce
3/4 cup light brown sugar, packed
1 - 2 teaspoons Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
1 cup shredded carrots
4-6 green onions, thinly sliced
sesame seeds, for garnish

Instructions

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.
To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, until steak is fully cooked and tender.
Serve over white rice and garnish with green onions and sesame seeds if desired.

Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with flavor. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenever the cravings strike - in your slippers – at a fraction of the price!

I am a huge fan of Cheesecake Factory. From their wonderfully long diverse menu, to their luscious cheesecakes to their Bang Bang Shrimp.

If you’ve never tried this famous entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

In my Copycat Cheesecake Factory Bang Bang Shrimp recipe, we get all the same coconut, Thai curry flavors in under 30 minutes!

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing another quick and easy dinner!

I absolutely love Thai food for its harmonious dance of savory, sweet and sour flavors and so I was super excited to recreate this this Copycat Cheesecake Factory Bang Bang Shrimp.

The ingredient list might look long, but keep in mind most of the ingredients are just dump and run with no time/skill required so it is actually super easy to make and tastes just as good or better (in my humble opinion) than the restaurant version.

If you are looking for more fabulous Thai recipes, be sure to check out my Panang Curry and Pad Thai – you won’t be disappointed!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Copycat Cheesecake Factory Bang Bang Shrimp:

This recipe calls for smooth peanut butter but if you only have crunchy peanut butter on hand, that will definitely work. Brands such as Skippy and Jif work best in this recipe as opposed to natural peanut butters because they don’t melt as well.
If you don’t have chicken broth on hand, you can substitute with water.
Asian Sweet Chili Sauce can be found in the Asian aisle of your grocery store. It is a dynamic balance of tangy sweet heat derived from red Thai chilies, sugar, rice vinegar, garlic and ginger.
To toast coconut, preheat oven to 400 degrees F. Spread coconut in an even layer on a baking sheet. Bake for 3-5 minutes, stirring occasionally, until coconut is golden. Watch closely towards the end because it will go from golden to burnt very quickly.
You can make this Bang Bang Shrimp perfect for YOU by customizing the consistency, flavor and spice level. I find Cheesecake Factory Bang Bang Shrimp a little on the sweet side, so I prefer 2 tablespoons Asian Sweet Chili Sauce and 1/2 teaspoon pepper but I recommend tasting first before you change/add any ingredients.
If you would like a thinner sauce, thin with additional chicken broth or water.
For a spicier sauce, add sriracha.
For a tangier sauce, add lime juice.
For a sweeter sauce, add additional brown sugar (keeping in mind the coconut will add sweetness).

What you will need to make Copycat Cheesecake Factory Bang Bang Shrimp:

Wide Stainless Steel Pan - Using a wide stainless steel pan allows you to cook your shrimp in one batch. It also heats evenly and quickly which allows your food to cook faster and develop that pretty sear on seafood, chicken and meats that adds a lot of flavor. Stainless steel pans also clean up beautifully with a little baking soda so they still look brand new.
Garlic Press - One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Microplane/Zester - This is great for zesting ginger, garlic, citrus and even potatoes. You will use it practically every day!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Copycat Red Lobster Cheddar Bay Biscuits
Chipotle Copycat Cilantro Lime Rice
Wendy's Chili Copycat
Olive Garden Copycat Chicken Vino Bianco
Copycat Texas Roadhouse Rolls
Cinnabon Cinnamon Rolls Copycat

Copycat Cheesecake Factory Bang Bang Shrimp, Bang Bang Shrimp

copycat

American

Yield: 4-6Author: Jennifer Sattley

Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with curry, peanut, coconut flavors. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenver the cravings strike - in your slippers – at a fraction of the price!

prep time: 10 minscook time: 18 minstotal time: 28 mins

Ingredients

Shrimp

1 pound medium uncooked shrimp, shelled, deveined, tails on
2 tablespoon Asian Sweet Chili Sauce
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil
1/2 large onion, chopped
1 large carrot, julienned and cut into 1” length pieces (1 cup)
2 teaspoons freshly grated ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 13.5 oz. can quality coconut milk (I like Chaokoh)
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons smooth peanut butter
2 tablespoons less sodium soy sauce
2 tablespoons lime juice
1-2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy) (2 for spicier)
1 tablespoon fish sauce (may sub soy sauce)
1/2 teaspoon dried basil
1/4-1/2 teaspoon pepper
sriracha to taste (optional)

Add later

1 small zucchini, julienned and cut into 1” length pieces (1 cup)
1/2 cup frozen petite peas

Garnish

1/3 cup toasted sweet coconut flakes
1/4 cup chopped peanuts
2 chopped green onions

Instructions

Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
Serve with rice and garnish with toasted coconut, green onions and peanuts.

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