Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic.
- Add the chicken pieces and asparagus to the bowl. Toss to coat evenly with the sauce.
- Spread the chicken and asparagus in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Garnish with sesame seeds before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- If you prefer chicken breast, adjust cooking time as needed, as breasts tend to cook faster.
- This dish pairs well with steamed rice or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg