Sticky Chicken with Roasted Vegetables

Ingredients

• 3 tablespoon brown sugar
• 3 tablespoons raw honey
• ½ cup soy sauce
• 1 tablespoon corn starch
• ¼ Cup White Rice or White Vinegar
• 3 teaspoons chopped fresh ginger root
• 3 teaspoons minced garlic

• 2 tablespoons hot sauce
• sea salt and pepper to taste
• 4 skinless, boneless chicken thighs – cut into 1/2 inch strips
• 6 skinless, boneless chicken breasts – cut into 1/2 inch strips
• 3 tablespoon vegetable oil

Directions

• Mix together brown sugar, honey, soy sauce, ginger, garlic, vinegar and hot sauce and corn starch in a small bowl; whisk completely until blended.
• Lightly salt and pepper the chicken strips toss again.
• Heat oil in a large skillet over medium high heat. Add chicken strips and brown on both sides, about 2 minutes per side. Reduce heat to medium, Pour the remaining sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
• Toss in Roasted Vegetables below and serve over jasmine rice.

Oven Roasted Onions, Potatoes and Asparagus

Ingredients

• 1 1/2 Pounds Fingerling Potatoes, Cut Into Half

• 1 Bag Pearl Onions

• 3 Tablespoons Extra Virgin Olive Oil

• 1 Lemon Juiced And Zested

• 8 Cloves Garlic, Minced

• 4 Teaspoons Dried Rosemary

• 4 Teaspoons Dried Thyme

• 2 Teaspoons Kosher Salt

• 1 lb green beans chopped in half

• Ground Black Pepper To Taste

Directions

1. Preheat oven to 400 degrees F.

2. In a large plastic zip bag, toss the potatoes, onions and asparagus with the olive oil, garlic, rosemary, thyme, and the kosher salt. Shake the bag to coat. Place in a baking dish and Cover with aluminum foil.

3. Bake 40 minutes in the preheated oven. Increase oven temperature to 450 degrees F Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.