This sheet pan sesame chicken and veggies is a tasty and easy meal! Juicy chicken pieces are coated in a sweet and savory sesame sauce and roasted with colorful veggies.
It’s like a cozy hug in dinner form—everything cooks together, so clean-up is a breeze! I love serving it over rice for a filling and delicious meal that my whole family enjoys.
Key Ingredients & Substitutions
Chicken: For a juicy result, boneless, skinless chicken breasts work best. If you’re looking for a change, thighs provide extra flavor and moisture. Tofu or tempeh can also be substituted for a vegetarian option.
Vegetables: Broccoli and bell peppers add color and crunch. Feel free to swap in other veggies like carrots, snap peas, or zucchini based on what you like or have on hand!
Sesame Oil: This oil adds a lovely nutty flavor. If you don’t have it, try using olive oil or canola oil, but you’ll lose that unique taste. Just add a sprinkle of sesame seeds for a hint of that nuttiness.
Soy Sauce: Low sodium soy sauce is great for keeping saltiness in check. Tamari is a gluten-free alternative, and coconut aminos can be used for a slightly sweeter taste.
Honey: Honey adds sweetness and helps balance the flavors. Maple syrup or agave syrup can serve as great substitutes if you’re vegan or don’t have honey.
How Do I Ensure the Chicken and Veggies Cook Evenly?
Getting perfectly cooked chicken and veggies is key! Start by ensuring all your ingredients are cut to similar sizes. This helps them cook at the same rate.
- Preheat your oven properly to get immediate heat.
- Spread the mixture out in a single layer on the sheet pan, avoiding overcrowding.
- Stir halfway through cooking. This ensures everything gets that oven magic!
Check the chicken’s internal temp; it should reach 165°F (75°C). The veggies should be fork-tender but still vibrant.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
For the Marinade:
- 3 tbsp sesame oil
- 1/4 cup soy sauce (low sodium recommended)
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- Salt and pepper to taste
For Garnish:
- 2 tbsp sesame seeds
- 2 green onions, sliced
How Much Time Will You Need?
This recipe is quite quick! It’ll take about 10 minutes to prep and around 20-25 minutes to bake, making the total time approximately 35-40 minutes. Perfect for a delicious dinner without spending hours in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it nice and hot while you prepare everything. Also, line a sheet pan with foil to make cleaning up a breeze!
2. Prepare the Chicken and Veggies:
In a large mixing bowl, toss together the bite-sized pieces of chicken, broccoli florets, sliced red bell peppers, sliced yellow bell peppers, and sugar snap peas. This colorful mix will be delicious!
3. Make the Marinade:
In a separate small bowl, whisk together the sesame oil, soy sauce, honey, minced garlic, grated ginger, rice vinegar, along with some salt and pepper to taste. This will be the saucy flavor bomb for your chicken and veggies!
4. Coat Everything in Marinade:
Pour the marinade over the chicken and vegetables in the large bowl. Use your hands (or a spoon) to toss everything together until all the pieces are evenly coated. Yum!
5. Spread and Bake:
Next, spread the marinated chicken and vegetable mixture evenly in a single layer on the prepared sheet pan. This helps everything cook evenly. Then, pop it in the oven!
6. Cook Until Done:
Bake in the oven for 20-25 minutes. Halfway through cooking, give everything a quick stir for even cooking. You’ll know it’s done when the chicken is fully cooked (no pink inside) and the veggies are tender.
7. Garnish and Serve:
Once it’s done, carefully remove the pan from the oven. Sprinkle sesame seeds and sliced green onions over the top for a delicious finishing touch. Serve it hot, either on its own or over a bed of rice or quinoa. Enjoy your tasty meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute other vegetables like carrots, zucchini, or bell peppers of any color. Just make sure to cut them into similar sizes for even cooking, and adjust the cooking time if you’re using denser vegetables.
What If I Don’t Have Sesame Oil?
If you don’t have sesame oil, you can use olive oil or vegetable oil as a substitute. While the flavor will be different, it will still taste great! If you want a hint of the sesame flavor, you can add a sprinkle of sesame seeds directly to the dish instead.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it on the stove over medium heat until heated through. You might want to add a splash of soy sauce or water to help revive the flavors.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and vegetable mixture along with the marinade up to 24 hours in advance. Store in the fridge, then just spread it on the sheet pan and bake when you’re ready to eat. This is a great time-saver for busy days!
