Go Back
Sheet pan sesame chicken with vibrant vegetables and fresh herbs, perfect for a weeknight dinner.
Alyssa

Sheet Pan Sesame Chicken

Easy sheet pan sesame chicken baked with a rainbow of vegetables and a flavorful sesame sauce. A perfect weeknight meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Calories: 495
Ingredients Method Notes

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
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced or grated
For the chicken and veggies
  • 1 ½ pounds boneless skinless chicken thighs
  • 1 bunch asparagus ends trimmed
  • 1 unit red bell pepper cut into 1-inch chunks
  • 1 unit 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
  • 1 tablespoon toasted sesame seeds mix of white and black

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 all over the chicken and gently toss to coat. Reserve the remaining sauce for later. Allow to marinate while the oven preheats.
  4. Remove ONLY the chicken from the bowl and transfer to the prepared pan and bake for 15 minutes.
  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. 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.

Notes

This recipe is perfect for meal prep and serving with rice or noodles.