Sheet Pan Sesame Chicken

why make this recipe

Sheet Pan Sesame Chicken is a quick and easy meal that fits perfectly into a busy weeknight schedule. It requires minimal preparation and clean-up while delivering delicious flavors. This dish combines tender chicken with a delightful sesame sauce and vibrant vegetables, making it a wholesome dinner option for the entire family. Plus, using a single sheet pan makes cooking and serving a breeze!

how to make Sheet Pan Sesame Chicken

Ingredients :

• 1.5 pounds of chicken thighs or breasts
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Vegetables (e.g., broccoli, bell peppers, carrots)
• Salt and pepper to taste
• Green onions for garnish

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, salt, and pepper.
3. Place the chicken on a sheet pan and pour the marinade over it.
4. Arrange the vegetables around the chicken on the sheet pan.
5. Sprinkle sesame seeds over the chicken.
6. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
7. Garnish with chopped green onions before serving.

how to serve Sheet Pan Sesame Chicken

Serve the Sheet Pan Sesame Chicken hot from the oven. You can plate the chicken with a generous portion of the roasted vegetables. For added flavor and freshness, drizzle extra sauce over the top or serve with steamed rice or noodles. Don’t forget to add some green onions as a garnish for a pop of color and flavor!

how to store Sheet Pan Sesame Chicken

If you have leftovers, let them cool completely before storing. Place the chicken and vegetables in an airtight container and refrigerate. They can stay fresh in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.

tips to make Sheet Pan Sesame Chicken

• Use a meat thermometer: Check that the chicken has reached an internal temperature of 165°F (75°C) for safe eating.
• Mix up the vegetables: You can use any vegetables you like or those that are in season. Zucchini, asparagus, or snap peas work great as well!
• Make extra marinade: Save some marinade to pour over the rice or noodles when serving for extra flavor.

variation

Feel free to customize this recipe by adding different proteins like shrimp or tofu instead of chicken. You can also change up the sauce ingredients by adding some chili sauce for heat or using different oils like olive oil for a different flavor profile.

FAQs

Can I use chicken breast instead of thighs?
Yes, chicken breasts work well in this recipe. Just be mindful of cooking time, as they may cook a bit faster.

What vegetables can I use?
You can use any vegetables you enjoy or have on hand. Broccoli, bell peppers, carrots, and snap peas are all excellent choices.

Can I make this recipe ahead of time?
You can prep the chicken and vegetables with the marinade ahead of time. Store them in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before cooking.

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