Sheet Pan Sesame Chicken and Veggies
This Sheet Pan Sesame Chicken and Veggies is a weeknight favorite that 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!
Servings 4 servings
Calories 322kcal
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!
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
Serving: 1serving | Calories: 322kcal | Carbohydrates: 35g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Fiber: 7g | Sugar: 18g | Vitamin C: 188mg | Calcium: 129mg | Iron: 4mg