Crispy Maple-Sesame Baked Chicken with Rainbow Veggie Slaw
This unique baked chicken recipe combines the sweetness of maple syrup with the nutty flavor of sesame oil, creating a delightful glaze that kids and adults will love. Paired with a colorful rainbow veggie slaw, this dish is not only delicious but also visually appealing, making it perfect for family dinners.
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Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of garlic powder to create the glaze.
Place 4 chicken thighs in a baking dish and pour the glaze over them, ensuring they are well coated. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
While the chicken is baking, prepare the rainbow veggie slaw by shredding 1 cup of red cabbage, 1 cup of carrots, and 1 cup of bell peppers.
In a large bowl, combine the shredded vegetables with 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and a pinch of salt.
Toss the slaw until well mixed. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.
Serve the sliced chicken over a bed of the rainbow veggie slaw, drizzling any remaining glaze on top for extra flavor.
Enjoy your colorful and tasty meal!
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