Sheet-Pan Honey-Ginger Chick'n with Roasted Carrots & Sugar Snap Peas
This quick and vibrant vegan sheet-pan dinner features plant-based chick'n glazed with a sweet and zesty honey-ginger sauce, paired with roasted carrots and crisp sugar snap peas. Perfect for busy weeknights, it's ready in under 20 minutes and packed with flavor and nutrition.
- 12 oz vegan chicken strips (store-bought or homemade seitan)
- 2 cups carrots, sliced on the diagonal
- 2 cups sugar snap peas, trimmed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 0.25 tsp black pepper
- 1 tbsp sesame seeds
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together olive oil, maple syrup, ginger, soy sauce, rice vinegar, garlic, and black pepper to create the honey-ginger glaze.
⏱️ 1 minuteSpread vegan chicken strips, carrots, and sugar snap peas evenly on the sheet pan. Drizzle with the glaze and toss to coat.
⏱️ 1 minuteRoast for 12 minutes, shaking the pan halfway through, until vegetables are tender and chick'n is heated through.
⏱️ 12 minutes 🌡️ 450°FSprinkle with sesame seeds before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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