-chicken breast meat cut into cubes
-3-4 zucchini
-1 red bell pepper
-1 bag green beans, ends cut off
-optional: 1/2 onion
-ready-to-eat soft rice or lo mein noodles
Asian marinade
-1 cup low sodium soy sauce OR coconut aminos
-1 tbsp minced garlic
-6 tbsp honey
-2 tbsp packed brown sugar
-4 tbsp olive or sesame oil
-2 tbsp rice vinegar
-1 tbsp ginger
-2 tbsp Cornstarch or rice starch
Combine marinade ingredients EXCEPT for cornstarch in medium bowl. Add in raw chicken cubes and mix well.
Chop the vegetables, arrange on the sheet pan leaving a space in the middle for chicken.
Spoon the marinaded chicken into the center of the pan using a slotted spoon to drain the excess sauce off of it back into the bowl.
Add remaining marinade from bowl to small sauce pan and bring to a boil, turn down heat. stir in 1 tbsp corn starch, stir repeatedly until sauce congeals some. Use a 1 cup measuring cup to scoop 1 cup of sauce and slowly pour over the veggies and chicken.
Bake chicken and vegetables on sheet pan with this marinade 425* 25-30 minutes.
In a skillet, heat 1 tbsp vegetable oil to medium high and add the soft noodles. cook for one minute, lower heat then pour the remaining sauce over the noodles. Mix thoroughly and fry the noodles for 4 more minutes. Turn off heat.
Serve the sheet pan chicken and veggies over the noodles, top with sesame seeds.
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