Description
A quick and flavorful one-pan sesame chicken recipe with roasted vegetables and a sticky, savory-sweet sesame sauce. Perfect for meal prep or an easy weeknight dinner.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breast (cubed)
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 cup carrots (sliced)
- 1 tbsp olive oil
- Salt & black pepper (to taste)
For the Sesame Sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic (minced)
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water
For Garnish:
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Toss chicken and vegetables with olive oil, salt, and pepper. Spread evenly on the sheet pan.
- Roast for 15 minutes.
- In a saucepan, whisk soy sauce, honey, rice vinegar, garlic, and red pepper flakes. Add cornstarch slurry and cook until thickened.
- Remove the sheet pan from the oven, drizzle sauce over chicken and veggies, toss to coat.
- Bake for 5 more minutes. Garnish with sesame seeds and green onions. Serve warm.
Notes
- For extra crispy chicken, broil for the last 2 minutes.
- Swap in different veggies like zucchini or snap peas.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Asian-Inspired