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Export 36 ingredients for grocery delivery
Step 1
Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil
Step 2
Preheat oven to 425˚F with rack at center
Step 3
Stir up dressing in small bowl for radishes and scallions
Step 4
Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan
Step 5
Season chicken with salt and pepper, add to bag and let it coat in the rest of sauce and arrange on the sheet pan and scatter the vegetables among the meat
Step 6
Place in oven and roast 40 to 50 minutes until juices run clear and vegetables brown at edges
Step 7
Meanwhile, toss the radishes and scallions with dressing and season with a little salt
Step 8
Top sheet pan with radishes, sesame seeds and pickled hot vegetables or peppers and serve with white rice
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