Sheet Pan Sesame Chicken and Veggies is a simple, flavorful meal that brings together juicy chicken pieces and crisp-tender vegetables all coated in a tasty sesame sauce. The combination of sweet and savory sesame flavors with a touch of garlic and ginger makes every bite delicious and satisfying. Plus, it’s all made on one pan, which means less mess and more time to enjoy your meal.
I love making this dish when I want something quick but still feel like I’m eating something homemade and special. It’s great because you can toss in your favorite veggies—like broccoli, bell peppers, or snap peas—and they roast perfectly alongside the chicken. The sesame sauce caramelizes a bit in the oven, making the chicken extra tasty and a little sticky in the best way.
My favorite way to serve this dinner is over a bed of steamed rice or noodles, which soaks up all those lovely juices from the pan. It’s also a fun meal to share with family or friends since everything cooks together and looks colorful when it comes out of the oven. This is definitely one of my go-to recipes for a hassle-free, healthy weeknight dinner that always gets a thumbs up at the table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps the dish lean and easy to cook quickly. You can swap for thighs if you want juicier meat; just adjust cooking time slightly.
Vegetables: Broccoli, red bell pepper, carrots, red onion, and snap peas add color and crunch. Feel free to replace or add veggies like zucchini or green beans based on what you have.
Soy sauce: This is the base of the sauce. For gluten-free, tamari works perfectly. Low-sodium soy sauce is a good option if you want to control saltiness.
Honey or maple syrup: Both add natural sweetness to balance the sauce. Maple syrup is a good vegan-friendly option.
Sesame oil and seeds: These bring that classic nutty flavor. Toasting sesame seeds lightly before sprinkling can boost their aroma.
How Do I Get the Best Roasted Chicken and Veggies on a Sheet Pan?
Roasting everything evenly can be tricky. Here’s how to get the best result:
- Cut chicken and veggies into similar-sized pieces so they cook uniformly.
- Use a hot oven (425°F) to quickly roast and caramelize the edges without drying out the chicken.
- Toss everything with olive oil and season well for great flavor and crisp edges.
- Stir halfway through roasting to cook evenly and avoid burning.
Following these steps will give you juicy chicken and tender, slightly crisp veggies with lovely roasted notes.
What’s the Best Way to Thicken the Sesame Sauce?
The cornstarch slurry helps the sauce cling to the chicken and veggies. To get it right:
- Mix cornstarch and water well before adding to avoid lumps.
- Add slurry to the simmering sauce slowly while whisking constantly.
- Cook for 1-2 minutes until the sauce visibly thickens but doesn’t become too dense.
This creates a smooth, glossy sauce that coats everything nicely without being runny or gloopy.
Equipment You’ll Need
- Large sheet pan – big enough to spread chicken and veggies in one layer for even roasting.
- Parchment paper – helps prevent sticking and makes cleanup easier.
- Mixing bowl – perfect for tossing chicken and vegetables with oil and seasonings.
- Small saucepan – you’ll make the sesame sauce here without taking up much space.
- Whisk – keeps the sauce smooth when mixing ingredients and thickening with cornstarch.
- Measuring spoons and cups – to get the sauce flavors balanced right.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make it vegetarian. Press tofu first for firmer texture.
- Add cashews or chopped peanuts for crunch and extra protein.
- Use different veggies like snap peas, zucchini, or mushrooms depending on season.
- Kick up the heat by mixing in red pepper flakes or a dash of sriracha to the sauce.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
- 1 cup snap peas
- 3 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp sesame seeds
- 3 green onions, chopped (for garnish)
For the Sesame Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25 minutes to roast and cook the sesame sauce, so plan for around 35 minutes total from start to finish. It’s a quick and easy meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Sheet Pan:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Arrange and Season the Chicken and Veggies:
Place the chicken pieces, broccoli florets, chopped red bell pepper, sliced carrots, red onion wedges, and snap peas evenly on the sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, then gently toss everything together to coat evenly.
3. Roast Everything:
Put the sheet pan in the oven and roast for 20-25 minutes. Halfway through roasting, carefully stir or flip the chicken and veggies to cook evenly. You’ll know it’s done when the chicken is cooked through and the vegetables are tender with nice caramelized edges.
4. Make the Sesame Sauce:
While the chicken and veggies roast, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring it to a gentle simmer.
5. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove the saucepan from heat.
6. Combine and Toss:
Once the roasted chicken and veggies are ready, take the sheet pan out of the oven. Drizzle the thickened sesame sauce evenly over the chicken and vegetables. Toss gently to coat everything well with the sauce.
7. Garnish and Serve:
Sprinkle sesame seeds and chopped green onions over the dish as a fresh, tasty garnish. Serve warm, and enjoy! This dish pairs wonderfully with steamed rice or noodles if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the fridge overnight before cooking to ensure even roasting and safe internal temperature.
Can I Substitute Vegetables in This Dish?
Absolutely! Feel free to swap in your favorite veggies like zucchini, mushrooms, or green beans depending on what’s fresh or what you have on hand.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or soy sauce to keep the sauce moist if needed.
Can I Make This Recipe Gluten-Free?
Yes! Simply use tamari instead of soy sauce and double-check that your other ingredients (like cornstarch) are gluten-free.
