2 pounds boneless, skinless butterflied chicken breasts
1 (8 oz.) package baby carrots, sliced in half (lengthwise)
4 cups broccoli florets, halved
2 cups snow peas
2 teaspoons sesame seeds
1/2 cup brown sugar
4 cloves garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 teaspoon onion powder
1/4 low-sodium soy sauce
4 tablespoons honey
1 tablespoons sesame oil
2 cups water, divided
3 tablespoons cornstarch
Start sauce by whisking together cornstarch and 1/2 cup water to make a slurry, then set aside.
In a large saucepan over medium-high heat, whisk together brown sugar, garlic, ginger, onion powder, soy sauce, sesame oil, honey and 1 1/2 cups water.
Bring mixture to a boil, while stirring continuously, then stir in cornstarch slurry.
Stir and cook for another 8-10 minutes, or until sauce has thickened, then remove from heat and set aside.
Preheat oven to 425º F and place chicken breasts on a large baking sheet. Season with salt and pepper, then arrange carrots, broccoli and snow peas around the chicken.
Pour 1 cup honey garlic sauce over chicken and veggies, tossing everything until it’s evenly coated, then sprinkle with sesame seeds.
Place baking sheet in oven and bake for 15-20 minutes, or until chicken is cooked through.
Remove from oven and top with more sauce and more sesame seeds, if desired. Serve hot and enjoy.