Sheet Pan Sesame Chicken and Veggies
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This Sheet Pan Sesame Chicken is made with tender, lean chicken and a colorful mix of roasted veggies, all coated in a sweet and savory sesame sauce that’s packed with flavor. It’s the kind of feel-good meal that works perfectly for busy weeknights, and what really makes really great is that everything cooks together on just one sheet pan in about 30 minutes. Serve it up with rice, quinoa, cauliflower rice, or noodles, and dinner is done.
Plus, you’ll love this meal because cleanup is just as easy as the cooking, which means whoever’s on kitchen duty gets a break.
It’s made with simple ingredients and is truly so easy to throw together any night of the week. I guarantee it will instantly become a new go-to in your house!
Some of my other favorite Asian-inspired recipes are my Oven Baked Teriyaki Chicken Thighs, Weeknight Cashew Chicken Stir Fry, Honey Garlic Chicken Rice Bowls, Beef and Vegetable Stir Fry, Copycat Panda Express Chicken, and my Teriyaki Chicken and Rice Bowls!
Table Talk with Tawnie
This is one of those low effort, high reward meals I find myself coming back to at least once a month. I’ve found giving all the veggies and chicken enough space on the sheet pan, and cooking the sauce separately really allows for the best results, which sometimes means using 2 sheet pans, but hey – we want a nice roasted veggie and perfectly cooked chicken, not something steamed and mushy! Serve with my udon noodles or just some plain rice or ramen and dinner is served!
- Homemade sauce: I like making a homemade sesame sauce with soy sauce, sesame oil, honey, fresh orange juice, and a few other pantry staple ingredients. If you don’t have orange juice, substitute it with water, juice from 1 lime, and add a little more honey to taste to make up for the sweetness. Or, to speed up this dinner even more, you can use your favorite bottled stir-fry or teriyaki sauce.
- Chicken: You can use chicken breasts or chicken thighs (whichever you prefer). Just make sure to cut into even bite-sized pieces.
- Broccoli: About 1 head of fresh broccoli, cut into small florets, is perfect. You should get about 2 cups. I wouldn’t recommend using frozen broccoli.
- Snap peas: Roasted snap peas are so good, plus they are an excellent source of Vitamin K
- Red bell peppers: The slightly sweet, charred flavor of the red bell pepper is the perfect accent to this vegetable medley.
- Carrots: Add a brightness of color and sweet-roasted flavor to your sheet pan meal. I like to cut them on a diagonal.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the chicken and veggies
Add chicken and vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread everything into an even layer. Be careful not to overcrowd!!
Bake
Bake for ~20 minutes, tossing halfway through.
Make the sauce
Whisk together all sauce ingredients and pour into a small saucepan. Bring to a simmer over medium heat. Then pour in cornstarch slurry and keep whisking. Continue to simmer the sauce until it becomes thick enough to cover the back of a spoon.
Toss with the sauce
Remove the sheet pan from the oven and drizzle some of the thickened sauce over the chicken and vegetables. Toss to combine!
Finish & serve!
Return to the oven for a few minutes to help the sauce cling and set slightly. Garnish with sesame seeds and green onions and serve over rice or noodles. ENJOY!
Expert Tips/Variations
- Don’t overcrowd: Make sure you do not pile up, or overcrowd the chicken and veggies. Give the ingredients enough separation so that they all roast evenly. If you pile the ingredients on top of each other, you will get more of a steamed version of this dinner.
- Easy clean up: Don’t forget to line your sheet pan with foil or parchment paper to prevent the meal from sticking to the pan. Lining the sheet pan makes for a quicker clean-up.
- Different veggies: The variety of vegetables you can use is almost endless, and you basically can use whatever you have in your refrigerator: zucchini, asparagus, green beans, or Brussels sprouts are all great options.
- Skip the sauce: Use your favorite store-bought sauce to really streamline this meal.
- Air Fryer: Cook the chicken and veggies in the air fryer, but ⚠️ don’t overcrowd; cook in batches, especially if you have a smaller air fryer basket. Air fry at 400°F for 10-14 minutes, shaking halfway through, or until the chicken reaches an internal temperature of 165°F. Serve with thickened sauce and garnishes.
Storage / Freezing
- Store: Store in an air-tight container and place in the refrigerator for up to 4 days.
- Freeze: If freezing, store in an air-tight container and freeze for up to 3 months.
- Reheat: When reheating, I like to thaw out the leftovers in the refrigerator the night before and then toss them back on the lined sheet pan to reheat.
FAQs
What other vegetables can I use?
There are so many vegetables that complement the chicken and taste great with the sesame sauce. Just make note that you might have different cook times for different vegetables. You can try adding mushrooms, baby corn spears, Brussels sprouts, green beans, water chestnuts, eggplant, etc.
How should I reheat leftovers?
I would reheat any leftovers on a sheet pan in the oven, but you can also reheat the leftovers on the stove top or microwave.
Can I use chicken thighs instead of chicken breasts?
Of course you can. For either chicken, always make you use your meat thermometer to check the internal temperature of the chicken which should be 165°F.
Can I make this recipe in the air fryer?
Yes, you can cook the chicken and veggies in the air fryer, but ⚠️ don’t overcrowd; cook in batches, especially if you have a smaller air fryer basket. Air fry at 400°F for 10-14 minutes, shaking halfway through, or until the chicken reaches an internal temperature of 165°F. Serve with thickened sauce and garnishes.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sheet Pan Sesame Chicken and Veggies
Ingredients
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/3 cup orange juice (freshly squeezed*)
- 3-4 Tbsp. honey (adjust to your preferred sweetness)
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. chili garlic sauce
- 2 tsp. Hoisin
- 1 tsp. garlic (minced (~2 cloves))
- 1 tsp. fresh ginger (minced)
- 1 tsp. dark soy sauce (optional)
- 1 Tbsp. cornstarch + 1 Tbsp. water
Chicken & Veggies:
- 1½ lb. boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2-3 cups mixed veggies (chopped (broccoli, asparagus, bell peppers, snap peas, carrots, onion, cauliflower, etc.))
- 2-3 Tbsp. olive oil
- Salt and pepper to taste
- Green onions and sesame seeds (for garnish)
- Rice or noodles for serving
- Toasted cashews (optional for crunch!)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil.
- Season and arrange: Add chicken and vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread everything into an even layer (avoid overcrowding so everything roasts evenly). You can use 2 sheet pans if needed. I usually do this!1½ lb. boneless skinless chicken breasts or thighs, 2-3 cups mixed veggies, 2-3 Tbsp. olive oil, Salt and pepper to taste
- Roast: Bake for ~20 minutes, tossing halfway through, until the chicken is cooked through & the veggies are tender and slightly caramelized. Start Timer
- Make the sauce: While everything cooks, whisk together all sauce ingredients and pour into a small saucepan. Bring to a simmer over medium heat.1/2 cup low-sodium soy sauce, 1/3 cup orange juice, 3-4 Tbsp. honey, 1 Tbsp. rice vinegar, 1 Tbsp. chili garlic sauce, 2 tsp. Hoisin, 1 tsp. garlic, 1 tsp. fresh ginger, 1 tsp. dark soy sauce, 1 Tbsp. sesame oil
- Thicken the sauce: In a small bowl, whisk together 1 Tbsp cornstarch and 1 Tbsp cold water until completely smooth. Once the sauce is simmering, slowly pour in the slurry while whisking constantly. Continue to simmer for 1-2 minutes Start Timer, or until the sauce thickens and becomes glossy enough to coat the back of a spoon. If the sauce becomes too thick, add a splash of water or orange juice to loosen.1 Tbsp. cornstarch + 1 Tbsp. water
- Toss with sauce: Remove the sheet pan from the oven. Drizzle some of the thickened sauce over the chicken and vegetables.
- Optional finish: Return to the oven for 2-3 minutes to help the sauce cling and set slightly. Start Timer
- Serve: Garnish with: sesame seeds and green onions. Serve over rice or noodles. YUM YUM YUM!Green onions and sesame seeds, Rice or noodles for serving, Toasted cashews
Notes
- *If you don’t have orange juice, substitute it with water, juice from 1 lime, and add a little more honey to taste to make up for the sweetness.
- Don’t overcrowd: Try not to overcrowd the baking sheet to give the ingredients enough separation so that they all roast evenly. If you pile the ingredients on top of each other, you will get more of a steamed version of this dinner.
- Different vegetables: The variety of vegetables you can use is almost endless, and you basically can use whatever you have in your refrigerator: zucchini, asparagus, green beans, or Brussels sprouts are all great options.
- Skip the sauce: Use your favorite store-bought sauce to really streamline this meal.
- Store: Store any leftover in an air-tight container in the fridge for up to 4 days.
- Air fryer: Cook the chicken and veggies in the air fryer, but ⚠️ don’t overcrowd; cook in batches, especially if you have a smaller air fryer basket. Air fry at 400°F for 10-14 minutes, shaking halfway through, or until the chicken reaches an internal temperature of 165°F. Serve with thickened sauce and garnishes.
- This recipe was updated in May 2026 with slightly adjusted instructions and new photographs.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
This recipe is super easy and so tasty! Made for dinner last nite with ramen noodles. NOT A SINGLE LEFTOVER. Delicious. Will def make again!
Awww yay!! I’m so happy you loved this one, Marion!! 🫶🏻
This turned out really great. Love how easy sheet pan dinners are on a weeknight, will definitely keep this one. Even got compliments from my picky teenage son.
Gotta love an easy sheet pan meal, right?? So happy you loved this one, and that it passed the picky teenager test!! That’s real praise! 🙌🏻
The sauce makes this dish irresistible to my family (and they’re quite discerning)! Perfect, mouth-watering dinner that checks all the boxes–I highly recommend!!
Yay! Thank you soo much! 🙂
I made this for dinner tonight — Excellent! The sauce is just perfect, and not too strong. I did use thighs instead of breasts (our preference) I will definitely make it again!
amazing, so glad to hear it! thank you 🙂