Sheet Pan Honey-Sesame Chicken is a colorful and healthy sheet pan meal that is perfect for busy weeknights. It’s quick, flavorful, and pairs beautifully with rice.
Why You’ll Love This Honey-Sesame Chicken
It’s time for another sheet pan chicken recipe! While I love dishes like my Sheet Pan Vegetable Bake or Sheet Pan Salmon and Potatoes, this Honey-Sesame Chicken adds some new flavors to the mix.
The best part about sheet pan meals is how easy they are. Everything cooks on one pan, which means less mess to clean up afterward.
In this recipe, you’ll use a rainbow of vegetables, lean chicken, and a delicious honey-sesame sauce that brings it all together.
“Eat the rainbow” isn’t just a saying—it’s a great way to get more nutrients from a variety of foods. The veggies in this dish offer vitamins, nutrients, and a range of textures and flavors. My favorite combo? Bell peppers, onion, and broccoli.
For serving, don’t forget a side of white or brown rice. (Or opt for cauliflower rice if you’re cutting carbs.)
Looking for more easy chicken recipes? Try my Thai Peanut Chicken or Chicken Cashew Salad!
The Ingredients
- Chicken: Boneless, skinless breasts or thighs both work. Just cut the pieces evenly so they cook at the same rate.
- Bell Peppers: I like using red and orange bell peppers for their sweetness and vibrant color, plus they’re rich in vitamin C.
- Onion: Red onion adds a slight sweetness and balances the dish. Cut it into large chunks for roasting.
- Broccoli: A fantastic source of fiber and vitamin C.
- Soy Sauce: Use a lower-sodium variety since the recipe calls for a lot of it. Tamari is a great gluten-free option.
- Honey: The honey helps caramelize the chicken and vegetables while they roast, giving a nice balance of sweet and savory.
- Sesame Oil: Toasted sesame oil has a deeper flavor, so look for the darker kind.
- Rice Vinegar: Both seasoned and unseasoned work well here.
- Garlic + Ginger: These two are essential for building the sauce’s flavor.
- Scallions: For garnish. If you prefer, cilantro or chives work too.
- Cashews: Optional, but they add a nice crunch and richness to the dish.
- Sesame Seeds: Toasted sesame seeds add an extra layer of flavor to the final dish.
Substitutions and Additions
- Zucchini: A great alternative to bell peppers or broccoli.
- Chicken Thighs: If you prefer thighs over breasts, just cut them into bite-sized pieces.
- Sausage: Try using chicken sausage instead of chicken breast for a fun twist.
- Make it Spicy: Add chili flakes or drizzle chili oil over the chicken, or top with sriracha or hot sauce.
Step-by-Step Instructions
Step 1: Prepare the Sauce
Whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger to make the honey-sesame sauce.
Step 2: Roast the Veggies
Toss the vegetables with half of the sauce and spread them on a sheet pan. Roast for 15 minutes.
Step 3: Marinate the Chicken
While the veggies roast, marinate the chicken in the remaining sauce.
Step 4: Bake the Chicken
Push the veggies to one side of the sheet pan and add the marinated chicken to the other side. Sprinkle cashews on top and bake for 15 more minutes.
Step 5: Garnish and Serve
Top with scallions and sesame seeds. Serve over rice.
Serving Suggestions
You can stretch this meal further with these ideas:
- Rice or Quinoa: Serve over white rice, brown rice, or quinoa for added protein and fiber.
- Cauliflower Rice: A great low-carb alternative that’s just as filling.
- Salad: Toss with arugula and drizzle with extra sesame oil and rice vinegar for a quick salad.
- Enjoy as is: This dish is satisfying enough on its own!
Storage Tips
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Warm in the microwave or in a skillet over medium heat.
- To Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
This Honey-Sesame Chicken is sure to become a weeknight favorite with its delicious flavors and simple clean-up!
Equipment
- Large sheet pan
- Mixing bowl
Ingredients
- 1/2 cup lower-sodium soy sauce or tamari
- 1/4 cup honey
- 2 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 3 garlic cloves, minced
- 1 Tbsp. minced or grated fresh ginger
- Pinch of chili flakes (optional)
- 2 bell peppers (I use red and orange), cut into 1×1-inch chunks
- 1 small (or 1/2 large) red onion, peeled and cut into chunks
- 3 cups broccoli florets
- 1 lb. boneless, skinless chicken breasts or thighs (I prefer using thighs), cut into pieces
- 1/2 cup cashews
- 1/4 cup finely chopped scallions (green onion)
- 2 Tbsp. toasted sesame seeds
Suggested for Serving
- White or brown rice, quinoa, or rice noodles
Instructions
- Preheat oven to 425ºF.In a large liquid measuring cup or mixing bowl, combine soy sauce, honey, vinegar, sesame oil, garlic, ginger, and chili flakes (if using); whisk well to combine.
- Spread bell peppers, red onion, and broccoli out on a large, rimmed baking sheet. Pour half of the sauce over veggies, and toss to coat. Roast for 15 minutes. Meanwhile, place the chicken in a bowl and cover with remaining sauce.
- After 15 minutes, push roasted veggies to one side of the baking sheet, and add chicken in the marinade to open half. Scatter in cashews, making sure to also coat in some of the sauce/marinade. Place back in the oven for 15 more minutes, until the chicken is cooked through.
- Mix everything together on the baking sheet, and garnish with green onion and sesame seeds. Serve over rice, quinoa, or rice noodles.
Notes
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Reheat individual portions in the microwave, or in a skillet over medium heat.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
NUTRITION INFORMATON: Serving: 2cups | Calories: 417kcal | Carbohydrates: 32.5g | Protein: 32.5g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Fiber: 4g | Sugar: 24g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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