RecipeCastle

The Best Sheet Pan Sesame Chicken — Ready in 30 Minutes

The Best Sheet Pan Sesame Chicken — Ready in 30 Minutes
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
  • 2 clovesgarlic (minced or grated)
  • 1 ½ poundsboneless skinless chicken thighs
  • 1 bunchasparagus (ends trimmed)
  • 1 unitred bell pepper (cut into 1-inch chunks)
  • 1 unitred onion (cut into 1-inch chunks or sliced)
  • ½ cupraw cashews
  • ¼ cupfresh torn leafy herbs (mix of cilantro, basil and mint)
  • 1 tablespoontoasted sesame seeds (mix of white and black)

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 all over the chicken and gently toss to coat. Reserve the remaining sauce for later. Allow to marinate while the oven preheats.

  4. 4

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

  5. 5

    After 15 minutes, 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, and cashews are golden brown.

  6. 6

    Place a scoop of rice in a bowl and top with chicken and veggies. Add reserved sauce on top and garnish with fresh torn herbs, scallions, and toasted sesame seeds.