We love sheet pan meals for their ease—because everything cooks together on one pan, they’re a cinch to throw together and require minimal clean up. But we also love how the method allows all the flavors to mix and mingle. In this recipe, veggies and chicken all get drenched in the same delicious Asian sesame marinade and turn out succulent and unbelievably tasty.
If you want to vary this recipe, you can always use different vegetables. Summer squash, snap peas, snow peas, or green peas would all work well here. You can also use different colors of peppers for visual interest, or add a couple of diced hot chile peppers if you like a bit of a kick. Serve steamed rice alongside.
Sheet pan sesame chicken & veggies
8
10 minutes
20 minutes
30 minutes
¼ cup soy sauce
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced fresh ginger
1 teaspoon rice vinegar
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
2 pounds boneless, skinless chicken breasts or thighs, trimmed
2 cups broccoli florets
2 red bell peppers, seeded and cut into 2-inch pieces
2 scallions, cut into 1-inch lengths
2 teaspoons toasted sesame seeds
Preheat the oven to 425° Fahrenheit with a large, rimmed baking sheet inside.
In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly.
In a small bowl, whisk together the sesame oil, honey, ginger, garlic, salt, and pepper.
In a large bowl, toss chicken, broccoli, peppers, and scallions with half of the sauce mixture. Spread the chicken and veggies out on the preheated baking sheet in a single layer and roast for about 20 minutes, stirring once or twice, until the veggies are tender and the chicken is browned and cooked through.
Serve hot with the additional sauce drizzled over the top.