Sheet-Pan Szechuan Chicken
Ingredients
The Chicken and Vegetables
-
2
lbs
chicken thighs (bone-in, skin on) or tofu
-
1
to 1 ½
lbs medium Brussels sprouts, halved
The Szechuan Marinade
-
¼
cup
honey or agave or maple syrup
-
¼
cup
soy sauce (or GF soy sauce)
-
1
tablespoon
rice vinegar (or black vinegar)
-
1
tablespoon
sesame oil
-
2–3
teaspoons
Garlic Chili Paste
-
4
cloves
fresh garlic, finely minced
-
1
tablespoon
fresh ginger, finely minced or ginger paste
-
1
teaspoon
salt
-
½–1
teaspoon
Szechuan peppercorns, toasted, crushed
-
½
teaspoon
five-spice (optional)
-
2
teaspoons
cornstarch (optional)
-
a few
dried red chilies (optional)
Garnish
-
to taste
green onions
-
to taste
peanuts
Instructions
- Preheat the oven to 425°F.
- Mix all ingredients for the Szechuan marinade in a bowl.
- Pour half of the marinade over the chicken and let it marinate while preparing the Brussels sprouts.
- Cut the Brussels sprouts in half and toss them with the remaining marinade.
- Spread the Brussels sprouts on a parchment-lined sheet pan and nestle the chicken among them.
- Bake for 30 minutes, checking at 20 minutes and rotating if needed.
- Ensure the chicken is cooked to 170°F and broil for a few minutes for extra crispiness.
- Serve garnished with green onions and peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
650
Total fat
36.3g
Total carbohydrates
44.1g
Total protein
41.9g
Sodium
722.2mg
Cholesterol
189.1mg
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