VNiceFood

Recipe Card

The One-Pan Sheet Pan Sesame Chicken I Make Every Week

Preview of The One-Pan Sheet Pan Sesame Chicken I Make Every Week
Prep
15 min
Cook
45 min
Total
60 min
Serves
4
Calories
495 kcal
Carbs
26.10 g

Ingredients

  • ¼ cupLow-sodium soy sauce
  • 3 tablespoonsHoney
  • 2 tablespoonsRice vinegar
  • 2 tablespoonsToasted sesame oil
  • 1 tablespoonExtra-virgin olive oil or avocado oil
  • 1 to 2 tablespoonsSambal olek
  • 1 tablespoonGrated fresh ginger
  • 2Garlic cloves, minced or grated
  • 1 ½ poundsBoneless skinless chicken thighs
  • 1 bunchAsparagus, ends trimmed
  • 1Red bell pepper, cut into 1-inch chunks
  • 1Red onion, cut into 1-inch chunks or sliced
  • ½ cupRaw cashews
  • ¼ cupFresh torn leafy herbs
  • 2Scallions, thinly sliced
  • 1 tablespoonToasted sesame seeds

Instructions

  1. 1

    Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

  2. 2

    In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, olive oil, sambal olek, ginger and garlic.

  3. 3

    In an extra large bowl, add the chicken and veggies and pour HALF of the sesame ginger sauce over the chicken. Toss to coat and marinate.

  4. 4

    Remove ONLY the chicken from the bowl and transfer to the prepared pan. Bake for 15 minutes.

  5. 5

    Transfer the vegetables to the pan in between the chicken. Sprinkle cashews over and bake for an additional 12 to 15 minutes.

  6. 6

    Serve with a scoop of rice and top with chicken, veggies, and reserved sauce. Garnish with fresh herbs and sesame seeds.