Sheet Pan Sesame Chicken and Veggies is an ideal recipe for quick, easy weeknight meals. This recipe requires minimal cleanup as everything is cooked on a single sheet pan. The chicken is coated with a flavorful sesame sauce and roasted with various colorful vegetables, resulting in a satisfying and delicious dish everyone will enjoy.
Recipe
Ingredients
For the marinade:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon black pepper
For the chicken and veggies:
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 broccoli floret, cut into small pieces
- 1 cup snap peas
- ½ cup chopped carrots
- ¼ cup sesame seeds, for garnish
- Chopped green onions for garnish (optional)
Instructions
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Whisk together the soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and black pepper to make the marinade. Add the chicken to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes or overnight for extra flavor.
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
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Toss the chicken pieces with the olive oil. Arrange the chicken and vegetables on the prepared baking sheet in a single layer.
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Bake for 20-25 minutes until the chicken is cooked and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
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Garnish with sesame seeds and chopped green onions (optional) and serve immediately.
Tips
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You can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs tend to be more flavorful and juicy than chicken breasts.
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If you don't have sriracha, substitute it with a pinch of red pepper flakes.
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You can add other vegetables to this dish, such as broccoli florets, snow peas, or zucchini.
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Leftovers can be stored in the refrigerator for up to 3 days.
