Introduction
Transform a weeknight dinner from drab to fab in just 30 minutes with this Sheet Pan Sesame Chicken and Veggies recipe! We’re taking simple, everyday ingredients and turning them into a flavor explosion that’s both satisfying and seriously speedy. Perfect for busy cooks who crave delicious, healthy meals without the fuss. Get ready to impress yourself (and maybe your family too!).
Why This Works
This recipe is a superhero of efficiency. One pan, minimal cleanup, and a flavor profile that’s both exciting and comforting. The secret? A simple sesame-ginger marinade that coats tender chicken and vibrant veggies, all roasting to perfection on a single sheet pan. It’s the kind of recipe that makes weeknights feel a little less hectic and a whole lot tastier.
Key Ingredients
- 🐔 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 🥦 1 head broccoli, cut into florets
- 🥕 1 large carrot, peeled and chopped
- 🫑 1 red bell pepper, chopped
- 🧅 1/2 red onion, sliced
- 🧄 2 cloves garlic, minced
- 🍯 2 tablespoons honey
- 🍶 2 tablespoons soy sauce
- 🥄 1 tablespoon sesame oil
- jengibre 1 tablespoon grated fresh ginger
- 🌶️ 1 teaspoon red pepper flakes (optional)
- 🥣 1 tablespoon cornstarch
- Sesame seeds for garnish
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. 🙌
2️⃣ In a large bowl, whisk together the honey, soy sauce, sesame oil, ginger, and red pepper flakes (if using).
3️⃣ Add the chicken and vegetables to the bowl and toss to coat everything evenly in the marinade. Make sure every piece is glistening! ✨
4️⃣ Spread the chicken and vegetables in a single layer on the prepared baking sheet. Don’t overcrowd—this ensures even cooking.
5️⃣ Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Internal temperature of chicken should reach 165°F (74°C).
6️⃣ In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry.
7️⃣ During the last 5 minutes of baking, drizzle the cornstarch slurry over the chicken and vegetables. This helps create a slightly sticky, delicious glaze.
8️⃣ Garnish with sesame seeds and serve immediately.
Handy Tips
- For extra crispy vegetables, toss them with a little olive oil before adding them to the marinade.
- If you don’t have fresh ginger, you can substitute 1 teaspoon of ground ginger.
- Feel free to add other vegetables to the sheet pan, such as zucchini, bell peppers, or asparagus.
Heat Control
Maintaining the 400°F (200°C) oven temperature is crucial for even cooking. Too low, and the chicken might not cook through properly; too high, and the vegetables might burn before the chicken is done. Use an oven thermometer for accuracy.
Crunch Factor
This recipe delivers a delightful balance of textures. The chicken is tender and juicy, while the vegetables boast a satisfyingly crisp-tender bite. The sesame seeds add a lovely textural contrast.
Pro Kitchen Tricks
- Marinate the chicken and vegetables for at least 30 minutes (or even longer in the fridge!) for maximum flavor penetration.
- Use pre-cut vegetables to save time.
- Double the recipe for effortless meal prepping!
Storage Tips
Store leftover Sheet Pan Sesame Chicken and Veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Gift Packaging Ideas
This dish isn’t traditionally gifted, but if you’re making it for a potluck or gathering, simply transfer the cooked chicken and veggies to a pretty serving dish.
Flavor Variations
🌟 Spicy Sesame: Add a dash of sriracha or gochujang to the marinade for an extra kick.
🌟 Garlic Lover’s Delight: Double the amount of garlic for a more intense garlic flavor.
🌟 Teriyaki Twist: Substitute teriyaki sauce for the soy sauce.
🌟 Honey-Mustard Magic: Add 1 tablespoon of Dijon mustard to the marinade for a tangy twist.
Troubleshooting
- Chicken is dry: Ensure the chicken isn’t overcooked. Use a meat thermometer to check for doneness. Also, make sure not to overcrowd the pan.
- Vegetables are mushy: Don’t overcrowd the pan and ensure the oven temperature is correct. Slightly undercooking the vegetables (by a minute or two) might help.
- Sauce is too thin: Increase the amount of cornstarch in the slurry.
FAQ
- Can I use frozen vegetables? Yes, but you may need to adjust the cooking time. Add them to the pan during the last 10-15 minutes of cooking.
- Can I use chicken thighs instead of breasts? Yes, but adjust cooking time accordingly as thighs will generally cook faster.
- Can I make this recipe ahead of time? You can marinate the chicken and vegetables ahead of time, but it’s best to bake it right before serving for optimal results.
- What can I serve it with? It’s delicious on its own, but it also pairs well with rice, quinoa, or noodles.
Conclusion
This Sheet Pan Sesame Chicken and Veggies recipe is your new weeknight go-to. It’s quick, easy, incredibly flavorful, and requires minimal cleanup. Give it a try and share your experience – we can’t wait to hear how much you love it! Happy cooking!
30-Minute Sheet Pan Sesame Chicken: Weeknight Winner
A quick and delicious sheet pan recipe featuring tender sesame chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 200u00b0C (400u00b0F).
- In a large bowl, combine the chicken pieces, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Toss to coat the chicken evenly.
- On a large sheet pan, arrange the marinated chicken in a single layer. Scatter the sliced bell pepper, broccoli florets, and snap peas around the chicken.
- Season the vegetables with salt and pepper. Drizzle with a little extra sesame oil if desired.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the sheet pan from the oven and sprinkle with sesame seeds before serving.
- Serve the sesame chicken and vegetables over cooked rice or quinoa.
Tips
- For extra flavor, marinate the chicken for 15-30 minutes before cooking.
- Feel free to swap out the vegetables with your favorites or whatever you have on hand.