Description
A flavorful sheet pan sesame chicken with tender roasted chicken and vegetables tossed in a savory, slightly sweet sesame sauce. Perfect for an easy, wholesome weeknight dinner.
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into chunks
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1/3 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame seeds
- 2 green onions, sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place the chicken, bell peppers, and broccoli on the sheet pan and drizzle with olive oil. Toss to coat evenly.
- Roast for 15 minutes.
- Meanwhile, in a small bowl whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- In another small bowl, mix cornstarch with water to create a slurry, then stir it into the sauce.
- Remove the sheet pan from the oven and pour the sauce over the chicken and vegetables, tossing to coat.
- Return to the oven and bake for an additional 10–15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from oven and sprinkle with sesame seeds and sliced green onions before serving.
Notes
- Serve over rice, quinoa, or noodles for a complete meal.
- You can substitute chicken thighs for a juicier result.
- Add snap peas or carrots for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
