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Overhead view of sheet pan sesame chicken with colorful vegetables and sesame seeds garnished with fresh herbs.
Alyssa

Sheet Pan Sesame Chicken

Easy sheet pan sesame chicken baked with a rainbow of vegetables and a flavorful sesame sauce. Your new favorite meal prep dinner!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian
Calories: 495
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 tablespoon Grated fresh ginger
  • 2 Garlic cloves, minced or grated
  • 1 ½ pounds Boneless skinless chicken thighs
  • 1 bunch 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
  • ¼ cup Fresh torn leafy herbs
  • 2 Scallions, thinly sliced
  • 1 tablespoon Toasted sesame seeds

Method
 

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, olive oil, sambal olek, ginger and garlic.
  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. Remove ONLY the chicken from the bowl and transfer to the prepared pan. Bake for 15 minutes.
  5. Transfer the vegetables to the pan in between the chicken. Sprinkle cashews over and bake for an additional 12 to 15 minutes.
  6. Serve with a scoop of rice and top with chicken, veggies, and reserved sauce. Garnish with fresh herbs and sesame seeds.

Notes

This is a protein-packed one pan meal that is perfect for meal prep.