Ooh Yes! Recipes

One-Pan Viet Heat Chicken & Vegetables

Chicken breast marinated in Oohnami! Robust Gochu Chili Sauce then roasted with bell peppers, carrots, red potatoes, and red onion.

Ingredients
  • 4 pieces chicken breast, boneless & skinless (~8 oz each)
  • ¾ cup OohNami! Robust Gochu Chili Sauce
  • 1 cup green bell peppers, stemmed, seeded, cut into 1" strips
  • 1 cup red bell peppers, stemmed, seeded, cut into 1" strips
  • 1 cup carrots, scrubbed, sliced on an angle ¼" thick
  • 8 pieces broccolini
  • 2 cups red potatoes, scrubbed, sliced into quarter wedges
  • 1 cup red onion, sliced lengthwise ½" thick
  • ¼ cup canola oil

Directions
  1. Marinate the Chicken
    In a large lidded tupperware or bowl, add the chicken breasts.
    Pour in OohNami! Robust Gochu Chili Sauce and turn chicken to completely coat.
    Cover and marinate overnight.
    Pro Tip: The longer the marination, the deeper the flavor—it also helps the chicken stay juicy during roasting.
  2. Prepare the Vegetables & Pan
    Preheat oven to 375°F.
    Place the marinated chicken breasts on a greased or foil-lined baking pan.
    Using the leftover marinade from the chicken bowl, whisk in the canola oil.
    Add all prepped vegetables to the bowl, toss to fully coat in the marinade, and transfer to the pan alongside the chicken.
  3. Bake
    Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown.
    Vegetables should be browned and fork-tender.
  4. Finish & Serve
    Remove from the oven and portion the chicken and vegetables onto plates.
    Drizzle any remaining pan juices over the chicken.
    Serve as a complete one-pan meal—perfect over rice, grains, or on its own.

Notes

  • For foodservice prep, follow the same method but bake the marinated chicken and sauced raw vegetables in separate 2" hotel pans for even cooking and easier volume handling.