Sheet Pan Sesame Chicken and Vegetables
Easy sheet pan sesame chicken baked with a rainbow of vegetables and a flavorful sesame sauce. This protein-packed one pan sesame chicken recipe makes the perfect weeknight meal served with fresh toppings and a scoop of rice or rice noodles. Your new favorite meal prep dinner!
Servings 4 servings
Calories 495cal
Ingredients
- For the sauce:
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1 to 2 tablespoons sambal olek, depending on your heat tolerance
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced or grated
- For the chicken and veggies:
- 1 ½ pounds boneless skinless chicken thighs
- 1 bunch of asparagus, ends trimmed
- 1 red bell pepper, cut into 1-inch chunks
- 1 red onion, cut into 1-inch chunks or sliced
- ½ cup raw cashews
- Garnish and serving:
- ¼ cup fresh torn leafy herbs (mix of cilantro, basil and mint)
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds (i love a mix of white and black!)
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Make the sesame sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, olive oil, sambal oleek, ginger and garlic.
- In an extra large bowl, add the chicken and veggies and pour HALF of the sesame ginger sauce all over the chicken and gently toss to coat the chicken with the sauce. (Reserve the remaining half of the sauce for later.) Allow the sauce and chicken to marinate while the oven preheats.
- Use tongs to remove ONLY the chicken from the bowl and transfer to the prepared pan and bake for 15 minutes. After 15 minutes remove the pan and transfer the vegetables to the pan in between the chicken, making sure everything is in a single layer. Sprinkle cashews over and bake for an additional 12 to 15 minutes until chicken is cooked through, vegetables are tender with a slight bite, and cashews are roasted and golden brown.
- To serve: Place a scoop of rice in a bowl and top with chicken and veggies. Add a spoonful or two of the reserved sauce on top. Garnish with fresh torn mint, basil, cilantro, scallions and toasted sesame seeds. Enjoy!
Notes
See the full post for easy ways to customize this sesame chicken dinner!
Nutrition
Serving: 1serving (based on 4, without rice) | Calories: 495cal | Carbohydrates: 26.1g | Protein: 40.7g | Fat: 26.2g | Saturated Fat: 4.8g | Fiber: 3.6g | Sugar: 17.3g