Directions

1. Mix honey, soy sauce, garlic, vinegar and crushed red pepper in a bowl.
2. Pat chicken dry with paper towel.
3. Place chicken and half of the honey marinade (about 1/2 cup) in a re-sealable plastic bag. Remove excess air and seal bag. Toss the chicken in the sealed bag until well coated. Place bag in refrigerator for at least 30 minutes and up to 2 hours.
4. Reserve the remaining honey mixture.
5. Heat oven to 400 F.
6. Combine carrots and 1 tablespoon olive oil in a bowl and toss well to coat.
7. Line a large-rimmed baking sheet with foil then lightly coat with cooking spray.
8. Remove the chicken from the marinade bag (discard used marinade) and arrange on 1 side of the prepared pan.
9. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes.
10. While chicken and carrots are cooking, mix broccoli and the remaining 1 tablespoon oil and toss well to coat.
11. Remove chicken and carrots from the oven. Stir the carrots.
12. Distribute prepared broccoli evenly over the chicken and carrots on the pan. Season chicken and vegetables with salt and pepper. Return pan to oven and bake 15 to 18 minutes, until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 F.
13. While baking sheet is in the oven, whisk cornstarch and cold water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat. Simmer, whisking often, until the sauce is clear and thick, approximately 2 minutes.
14. Drizzle honey garlic sauce over the chicken and vegetables then sprinkle dish with toasted sesame seeds. Serve hot.