1cupbaby potatoesmicrowaved then halved or quartered (see instructions)
2cupsbroccoli florets
½redbell pepper chopped into chunks
½redonionchopped into chunks
2Tbspolive oil
freshly ground black pepper to taste
For the Sauce
¼cuphoisin sauce
¼cupreduced sodium soy sauce
2tspSriracha sauce
1Tbsphoney
1Tbsprice vinegar
2clovesgarlicminced
1tspgingergrated or minced
2tspcornstarch
Instructions
Preheat oven to 400℉. Spray a large nonstick baking pan with oil or use parchment paper or foil for easy cleanup.
Scrub each baby potato and pierce once with a knife. Microwave for about 3 minutes until starting to get tender. Allow to cool slightly then chop into halves or quarters depending upon the size of potato. The goal is bite sized pieces.
In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic, and cornstarch in a bowl, set aside.
Place chicken, potatoes, broccoli, red pepper and onion in a single layer on the prepared pan. Season chicken on both sides with black pepper and drizzle everything with olive oil and sauce.
Bake for 15 minutes then turn chicken toss vegetables. Bake for an additional 10-15 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are.