Sheet Pan Chicken and Veggies with Sesame Sauce

This Sheet Pan Chicken and Veggies weeknight favorite is loaded with flavor from the homemade sesame sauce and is packed with vibrant roasted vegetables. Serve over rice, cauliflower rice or your favorite stir fry noodles. And be sure to add extra sauce, green onions and sesame seeds on top!

Course Main Course

Cuisine American Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 322kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the sesame sauce

1/2 cup soy sauce
1/3 cup orange juice, freshly squeezed
3 Tbsp. honey
2 tsp. sesame oil
1 tsp. ground ginger
1 tsp. minced garlic
1 tsp. rice vinegar
1 tsp. white sesame seeds
1-2 Tbsp. chili garlic sauce
1 Tbsp. cornstarch

For the chicken and veggies

1 lb. boneless, skinless chicken breasts (about 2 breasts)
1 head broccoli, chopped into small florets, ~2 cups
4 oz. sugar snap peas
1 small red bell pepper, chopped
2 large carrots, peeled and sliced on a diagonal
1 shallots, sliced
green onions and sesame seeds for garnish. Rice or stir fry noodles for serving

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Line a sheet pan with foil and set aside.
Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil then down to a simmer until the sauce thickens, whisking occasionally. Once thickened, remove from heat and set aside.
1/2 cup soy sauce, 1/3 cup orange juice, freshly squeezed, 3 Tbsp. honey, 2 tsp. sesame oil, 1 tsp. ground ginger, 1 tsp. minced garlic, 1 tsp. rice vinegar, 1 tsp. white sesame seeds, 1-2 Tbsp. chili garlic sauce, 1 Tbsp. cornstarch
Add the chopped veggies and chicken pieces to the prepared sheet pan. Pour 1/4 cup of the sesame sauce over the chicken and veggies and stir to lightly coat everything. You don't want to add too much sauce because it will become watery and the veggies won't roast and get crispy.
1 lb. boneless, skinless chicken breasts (about 2 breasts), 1 head broccoli, chopped into small florets, ~2 cups, 4 oz. sugar snap peas, 1 small red bell pepper, chopped, 2 large carrots, peeled and sliced on a diagonal, 1 shallots, sliced
Bake for 18-20 minutes, or until the chicken pieces are fully cooked and vegetables are tender and roasted.
Serve with more sauce and rice. Garnish with green onions and more sesame seeds. Enjoy!
green onions and sesame seeds for garnish. Rice or stir fry noodles for serving

Video

Notes

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.
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.
Use your favorite store bought sauce to really streamline this meal.
Storage any leftover in an air-tight container in the fridge for up to 4 days.

Nutrition