Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Birds eye view Honey soy chicken traybake recipe

Honey Soy Chicken Tray Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Soy Chicken Tray Bake recipe is a true one-pan weeknight dinner made with simple supermarket ingredients. Juicy caramelised chicken, tender vegetables and a sticky honey soy glaze all bake together in the tray (sheet pan) in under 30 minutes. Family-friendly, minimal prep, and perfect for leftovers – it’s fakeaway flavour without the fuss.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale

Sauce

  • 1 tbsp cornflour (cornstarch)
  • 2 tbsp water
  • 1 tbsp freshly minced garlic
  • 1 tsp freshly grated ginger
  • ¼ cup (60 ml) light soy sauce
  • 1 tbsp dark soy sauce
  • ¼ cup (60 g) honey
  • 1 tbsp rice wine vinegar
  • ½ tsp freshly cracked black pepper
  • 1 tbsp sesame oil
  • 1 tbsp light olive oil or neutral oil of choice
  • 6 boneless chicken thighs (skin on or off) (see the FAQ section if you want to use chicken breast)
  • 2 red onions, sliced into thin wedges
  • 1 large bunch broccolini (tenderstem broccoli), trimmed

To Serve 

  • Sesame seeds
  • Fresh chilli, finely sliced (optional)
  • Coriander (cilantro) sprigs

Instructions

  1. Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. Make the sauce – In a large bowl, whisk the cornflour with the water until smooth. Add the garlic, ginger, light and dark soy sauce, honey, rice wine vinegar, black pepper, sesame oil and olive oil to the bowl. Stir to combine. Add the chicken and toss to coat in the marinade. Set aside.
  3. Assemble the tray – Arrange the onion wedges on a large, non-stick baking tray. Arrange the chicken thighs on top, skin-side up if using skin-on. Pour all the remaining sauce from the bowl over the chicken and onion.
  4. Bake – Bake for 20 minutes. Remove from the oven, scatter the broccolini around the chicken, gently tossing it through the sauce at the base of the tray. Return to the oven for another 8 minutes, or until the chicken is cooked through and caramelised around the edges. Grill (broil) on high for 2 minutes for extra caramelisation.
  5. Finish – Sprinkle with sesame seeds, fresh chilli (if using) and coriander sprigs.
  6. Serve – Serve heaped on rice or your favourite accompaniment (see the FAQ section for ideas).

Notes

Make Ahead

Marinate the chicken and store it in an airtight container in the fridge up to 24 hours prior to cooking. You can also prepare the whole meal ahead of time – see the leftover instructions below.

Leftovers

Refrigerate the chicken and vegetables together in an airtight container for up to 3 days. Store the rice separately for best texture. Not suitable to freeze (note technically it can be frozen for up to 2 months – but because this isn’t a super saucy dish, I found the broccolini (tenderstem broccoli) released a lot of water and the chicken wasn’t as juicy during reheating).

  • Author: Nicole
  • Prep Time: 10 minutes (includes making the marinade and assembling the tray)
  • Cook Time: 28 minutes
  • Category: Chicken, Fakeaway, Family Favourites, One-pot
  • Method: Oven-baked, sheet pan, Tray Bake
  • Cuisine: Asian-inspired

Find it online: https://vector-ridge.live/recipe/honey-soy-chicken-tray-bake/%3C/a%3E%3C/p%3E

Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.