Description
Sheet Pan Honey-Sesame Chicken is a vibrant and healthy dinner option that combines tender chicken with colorful vegetables coated in a sweet and savory honey-sesame sauce. This easy sheet pan recipe delivers flavorful meal perfection with minimal cleanup, perfect to serve over rice, quinoa, or noodles.
Ingredients
Sauce
- 1/2 cup lower-sodium soy sauce or tamari
- 1/4 cup honey
- 2 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 3 garlic cloves, minced
- 1 Tbsp. minced or grated fresh ginger
- Pinch of chili flakes (optional)
Vegetables
- 2 bell peppers (red and orange), cut into 1×1-inch chunks
- 1 small (or 1/2 large) red onion, peeled and cut into chunks
- 3 cups broccoli florets
Chicken and Garnishes
- 1 lb. boneless, skinless chicken breasts or thighs, cut into pieces
- 1/2 cup cashews
- 1/4 cup finely chopped scallions (green onion)
- 2 Tbsp. toasted sesame seeds
Suggested for Serving
- White or brown rice, quinoa, or rice noodles
Instructions
- Preheat Oven: Preheat your oven to 425ºF to prepare for roasting the vegetables and chicken on the sheet pan.
- Make the Sauce: In a large mixing bowl or liquid measuring cup, combine the lower-sodium soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated fresh ginger, and optional chili flakes. Whisk thoroughly to create a well-blended honey-sesame sauce.
- Prepare Vegetables and First Roast: Spread the bell peppers, red onion, and broccoli florets evenly across a large rimmed baking sheet. Pour half of the prepared sauce over the vegetables and toss to coat them evenly. Place the baking sheet in the oven and roast the veggies for 15 minutes.
- Marinate Chicken: While the vegetables are roasting, place the cut chicken pieces in a bowl and coat them with the remaining half of the honey-sesame sauce. Let them marinate briefly during the first roast time.
- Add Chicken and Cashews to Pan: After 15 minutes, remove the baking sheet from the oven. Push the roasted vegetables to one side of the pan and arrange the marinated chicken pieces on the other side. Scatter the cashews over the chicken and veggies, ensuring some are coated with the sauce.
- Second Roast: Return the sheet pan to the oven and roast everything together for an additional 15 minutes, or until the chicken is fully cooked through.
- Combine and Garnish: Once cooked, mix the chicken, vegetables, and cashews together on the sheet pan. Garnish the dish with finely chopped scallions and toasted sesame seeds for extra flavor and presentation.
- Serve: Serve the honey-sesame chicken and vegetables hot over a bed of white or brown rice, quinoa, or rice noodles for a complete meal.
Notes
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat individual portions in the microwave or in a skillet over medium heat until warmed through.
- To Freeze: Place leftovers in an airtight, freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
