Try this easy Sheet Pan Sesame Chicken Recipe with Veggies tonight! Tender chicken is marinated in a delicious honey Sesame sauce and baked to perfection in 30 minutes. You and your family will love this simple, healthy recipe.
Slow Cooker Honey Garlic Chicken is another Asian-inspired family favorite!
You’re going to love this sheet pan dinner! It’s not only tender and flavorful, but clean-up is effortless. One Pan Sesame Chicken and Vegetables is a low-carb and healthy way to serve your family an easy weeknight dinner in under an hour. It's faster and tastier than ordering Chinese food!
When the slightly sweet, savory sauce coats the chicken and veggies, it’s transformed into something way better than takeout. Weeknight dinner just got easier and healthier!
Try our other Asian recipe favorites, including Thai Chicken Quinoa Bowls and 30-Minute Chicken Lettuce Wraps that taste like the ones from P.F. Chang!
Jump to:
Why You'll Love This Recipe
- EASY CHICKEN RECIPE: This is a one-pan chicken recipe that doesn't disappoint. Its sweet honey flavor is crave-able!
- FLAVORFUL SESAME SAUCE: Yep, that sauce! The sesame oil, soy sauce, honey, and other magical ingredients create a sticky, sweet sauce you'll love!
- EASE & CONVENIENCE: This recipe requires minimal hands-on time and uses a single pan for cooking and serving, making cleanup breezy.
Ingredient Notes
The mouth-watering, Asian-inspired sesame sauce is what brings the recipe together. It's flavorful but not too sweet. And you can find the simple ingredients at the grocery store.
- 1 pound Organic Boneless Skinless Chicken Breast, cut into one ½-inch pieces
- 2 cups broccoli florets
- 2 medium red, orange, or yellow bell peppers
- 1 cup snap peas
- ½ red onion, cut into chunks (optional)
- Salt and pepper (to taste)
- Sesame seeds and sliced green onions for garnish
- Red pepper flakes - an optional ingredient to add a bit of spice.
For the Sweet Honey Sauce
- ¼ cup avocado oil
- ¼ cup low-sodium soy sauce
- 2 cloves garlic
- 1 tablespoon sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon grated or minced fresh ginger
- 1 teaspoon sesame oil
- Red pepper flakes - an optional ingredient to add a bit of spice.
Find the full ingredient list and instructions in the printable recipe card below.
Step By Step Instructions
This One-Pan Sesame Chicken and Vegetable recipe is best when using natural ingredients like organic boneless skinless chicken breasts. You can also use chicken thighs.
PREP: Start by preheating your oven to 400 degrees F.
- CUT CHICKEN AND VEGGIES. Cut chicken breasts into chunks (bite-sized pieces) and place them in a glass dish or plastic bag. Cut veggies and set aside.
- MAKE SAUCE. Next, combine all the sauce ingredients in a medium bowl.
- MARINATE. Place chicken and sauce in the refrigerator and marinate for 30-60 minutes.
- PLACE IN PAN. Arrange the cut veggies on a rimmed baking pan and place the marinated chicken (and any marinade) on the baking sheet as well. Toss with the vegetables to coat them in the sauce.
- BAKE. Bake in the oven for about 20 minutes or until veggies are tender and your chicken is cooked through. Chicken should reach an internal temperature of 165 degrees F.
- BROIL. Take the pan out of the oven, drizzle reserved sauce over the top, and sprinkle with sesame seeds. Broil for 2-3 minutes to get crispy and brown.
PRO TIP: Marinating your chicken in the sesame sauce overnight will yield the best flavor.
Expert Tips
- CHICKEN: You can use boneless chicken breasts or chicken thighs in your Sheet Pan Asian Chicken Recipe. Cutting your chicken slightly larger than your vegetables is the best way to get them to cook at the same rate.
- MARINATING: Marinate for 30 minutes up to 24 hours. However, we don’t recommend marinating your chicken for more than 24 hours.
- GINGER: Grate your ginger into the bowl with the other ingredients for ease.
- PAN: Because of the sauce and moisture from the chicken and veggies, make sure you use a rimmed pan while baking to keep the juices contained.
- Chicken is considered done when it reaches an internal temperature of 165 degrees F.
What Other Vegetables Can You Use?
The combination of broccoli and sugar snap peas is our favorite, but you could also try:
- Mushrooms
- Sweet onions
- Cauliflower
- Carrots
Tip: For best results, make sure whatever vegetables you use will cook at the same rate as the chicken.
What to Serve with Sesame Chicken
- White Rice or Brown Rice makes a wonderful side for this sheet pan of sesame chicken and broccoli.
- Cauliflower Rice is another healthy option.
Storing
Store any homemade sesame chicken leftovers in an airtight container in the fridge for 3-4 days.
FREEZING: You can make the chicken with its savory honey sesame sauce and freeze it for meal prep. Simply place chicken chunks in a freezer bag, mix the sauce, reserve a small amount in a smaller bag, and pour the rest over the chicken to coat it. Store both bags in the freezer for up to 3 months. Take them out to thaw the night before for an easy weeknight meal. Cut vegetables and follow the recipe from step 3 in the recipe card!
Recipe FAQs
We like to use a digital meat thermometer to ensure proper cooking temperature.
Yes, this sheet pan recipe is versatile, and you can use marinated tofu or shrimp. However, if using shrimp, you will cook the veggies for about 20 minutes before adding the shrimp and then cook for an additional 5 minutes or so because the shrimp cooks faster than the vegetables.
You can scatter the chicken and vegetables in the sheet pan in a single layer, which will ensure even cooking.
More Easy Chicken Recipes
★ Did you make this Sesame Chicken recipe that tastes like Chinese take out? Don't forget to give it a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below!
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Printable Recipe
Sheet Pan Sesame Chicken and Veggies Recipe
Equipment
- Baking pan
- small bowl
- fork or whisk
Ingredients
- 1 pound Boneless Skinless Chicken Breasts (cut into 1 ½-inch pieces)
- 2 cups broccoli florets
- 2 medium red, orange or yellow bell peppers
- 1 cup snap peas
- ½ red onion (cut into chunks (optional))
- salt and pepper (to taste)
- Sesame seeds and sliced green onions for garnish
For the Sauce
- ¼ cup avocado oil
- ¼ cup low-sodium soy sauce
- 2 cloves garlic
- 1 tablespoon sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon grated or minced fresh ginger
- 1 teaspoon sesame oil
- red pepper flakes (optional)
Instructions
- PREP CHICKEN: Cut your Boneless Skinless Chicken Breasts into chunks and place them in a glass dish or plastic bag.
- MAKE MARINADE: Mix all the sauce marinade ingredients in a small bowl. Reserve ¼ cup, place the remaining sauce in your dish or plastic bag with the chicken, and make sure it is well coated. Place in the refrigerator and marinate for 30-60 minutes.
- Preheat your oven to 400 degrees F.
- PLACE IN PAN: Arrange cut veggies on a rimmed baking sheet and place marinated chicken (and any marinade) on the baking sheet as well. Toss the vegetables to coat them in the sauce.
- BAKE: Bake in the oven for about 20 minutes or until veggies are tender and your chicken is cooked through. Chicken should reach an internal temperature of 165 degrees F.
- BROIL: Take the pan out of the oven, drizzle reserved sauce over the top, and sprinkle with sesame seeds. Broil for 2-3 minutes to brown.
Notes
-
- CHICKEN: You can use boneless chicken breasts or thighs in this recipe. Cutting your chicken slightly larger than your vegetables is the best way to get them to cook at the same rate. Chicken is considered done when it reaches an internal temperature of 165 degrees F.
-
- MARINATING: Marinate for 30 minutes up to 24 hours. However, we don’t recommend marinating your chicken for more than 24 hours.
-
- PAN: Because of the sauce and moisture from the chicken and veggies, make sure you use a rimmed pan while baking to keep the juices contained.
-
- STORING: Store any leftovers in an airtight container in the fridge for 3-4 days.
Andie Thueson says
I love a good sheet pan meal and this one looks amazing!
Erin Henry says
This recipe is so easy and flavorful, we know it will become a family favorite!
katerina @ diethood.com says
I LOVE how easy and delicious this is!! My family would really enjoy it! 🙂
Erin Henry says
Yes, it's easy enough for weeknights are perfect to feed your whole family, Katerina!
Melissa says
We love this recipe! Easy to make healthy & delicious! Thank you so much!
Erin Henry says
You are correct, Melissa! This recipe is perfect if you want healthy and delicious!