This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
Yes I’m back at it again with a sheet pan dinner! These meals are literally my go-to that you can make any night of the week. Total lifesavers when things get hectic and busy! I know that most of you can relate, especially those that have kids, so having the convenience of throwing an easy recipe all on one pan with easy clean up definitely makes life much more bearable. One of my favorite recipes packed with lean protein and flavorful vegetables all one one large sheet pan!
Why You’ll Love This
- A healthier version of Chinese food “take-out” with half the calories, but ALL the flavor!
- Super easy one-pan meal with minimal clean up.
- This sheet pan recipe is super versatile so feel free to try all sorts of different vegetables.
- The sesame sauce is hands down the best part of this dish! Only 5 ingredients and you can double the recipe for extra sauce.
Ingredients You’ll Need
- chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless chicken thighs if you prefer.
- veggies – I used a combination of broccoli florets, red bell peppers, and snap peas, but feel free to use whatever veggies you’d like such as asparagus, green beans, brussels sprouts, yellow onion, red onion, carrots, cauliflower, sliced zucchini, or mushrooms.
- soy sauce – I always use less sodium soy sauce as I personally think regular soy sauce is just too salty for my taste, but feel free to use what you have on hand! You can also swap the soy sauce with coconut aminos to make this gluten-free.
- sweet chili sauce – I love the Asian flavor this adds to the sauce!
- honey – this adds a little sweetness without using refined sugars to balance out all the spice, but feel free to swap the honey with maple syrup or other natural sweetener. You could also use brown sugar if that’s all you have on hand.
- garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish! Feel free to use 1/4 teaspoon of garlic powder if you don’t have fresh.
- salt + pepper – seasons the chicken and veggies. You could also add some red pepper flakes, chili flakes or chili powder for some added spice.
- optional toppings – green onions and sesame seeds.
How to Make Sesame Chicken and Veggies
- Prepare chicken and veggies. Slice the chicken breasts into 1/2-inch strips, chop the head of broccoli into florets, and slice the bell peppers.
- Make the sauce. 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.
- Toss together. Spread the chicken and vegetables out in a single layer on a prepared sheet pan sprayed with cooking spray or parchment paper. Season with salt and pepper. Drizzle half of the sauce over the chicken and veggies (reserving the other half for later in a small bowl) and toss to combine.
- Bake. Place the sheet pan in the oven and bake for about 20 minutes, tossing everything halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Serve and enjoy! Drizzle the remaining sauce over top of the chicken and veggies and sprinkle with green onions and sesame seeds. Serve over brown rice or quinoa and enjoy!
Sheet Pans that I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Can I Make This in a Skillet?
Yes of course! Whether you make this whole meal on a baking sheet or in a skillet, the result is a delicious easy dinner.
- Cook the chicken. All you’ll need is about a tablespoon of olive oil (or sesame oil) to coat the pan on medium-high heat. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed.
- Add the vegetables. Once the chicken is cooked, transfer to a plate and set aside. Drizzle a little extra oil and sauté the veggies for an additional 4 to 5 minutes, until tender.
- Make the sauce. In a medium bowl, whisk together the sauce ingredients while the chicken cooks.
- Finish the stir fry. Add the cooked chicken back into the pan, pour in the sauce and let it get nice and bubbly. Enjoy!
How to Serve
I personally think this sheet pan chicken and veggies tastes best served over white rice or brown rice, but you could also serve this with quinoa, rice noodles or even cauliflower rice to keep the meal lower in carbs. Jasmine rice and coconut rice are all great options too!
Prepping and Storage
This sesame chicken and veggies will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. Trust me when I say, leftovers tastes even better the next day so it’s a great recipe for meal prep!
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More Sheet Pan Meals
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken & Veggies
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
Hope you all enjoy this Sheet Pan Sesame Chicken and if you love this as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Sesame Chicken and Veggies
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, chopped (about 2 cups)
- 2 medium red bell peppers, cut into chunks
- 1 cup snap peas
- Salt and pepper, to taste
- Optional toppings: sesame seeds and green onions
For the sauce:
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic
- 1 tsp fresh ginger
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce: 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. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with oil and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soo delicious and easy for a weeknight dinner. Definitely recommend doubling the sauce and veggies. I wouldn’t recommend using frozen veggies though, I found they release too much water (I used frozen beans). Will definitely be making it again.
Great meal! Next time I will double the sauce😍
Could you use frozen stir fry veggies? Looks great!
I’m sure that would work just fine!
You said fresh ginger- are we supposed to mince it?
You can finely mince it or grate the fresh ginger.
Made this for dinner and it was delicious. Family loved It. Will definitely make again.
The sauce added such great flavor! My husband and I really enjoyed .
Great recipe. We double the sauce, add mushrooms, and put it with rice. The family loves it.
A very quick weekday dinner that everyone loves!
So simple and Yummy!! Love all the veggies !!
I cheated and used store bought sesame ginger sauce. I marinated the chicken for a few hours in the sauce before roasting. Also, I tossed all the veggies in toasted sesame oil before adding the chicken. I served the rest of the sauce on the side and let guests add it to their liking. Served over jasmine rice. It was awesome! Thank u!