Sheet pan sesame chicken is the weeknight dinner that hits every note without making you stand over the stove. Chicken and vegetables roast together on one pan, a quick homemade sesame sauce gets poured over halfway through, and everything goes back in the oven until it’s glossy, caramelized, and done. Thirty minutes, one pan, and it tastes better than takeout. That’s the whole pitch.
Why You’ll Love This Sheet Pan Sesame Chicken
- One pan means one cleanup. The chicken and vegetables roast at the same time on the same sheet pan, and the sauce goes on halfway through so everything caramelizes together in the second half of the bake.
- The sesame sauce is made from pantry staples you already have. Broth, soy sauce, sesame oil, rice vinegar, garlic, ginger, and a little coconut sugar. It comes together in two minutes while the pan is in the oven.
- Coating the chicken in cornstarch before roasting gives it a slightly crispy exterior that holds up beautifully when the sauce gets poured over. No soggy chicken.
- This works as a complete meal over rice with zero extra effort.
Ingredients Needed To Make Sheet Pan Sesame Chicken
The Chicken
Boneless skinless chicken breast cut into bite-sized pieces. The cornstarch coating creates a light crust that keeps the chicken from going rubbery under the sauce.
The Vegetables
Zucchini, yellow onion, carrots, and bell pepper. Cut everything into similar-sized pieces so it all finishes cooking at the same time as the chicken.
The Sesame Sauce
Chicken broth and soy sauce form the savory base. Sesame oil adds that unmistakable nutty depth. Rice vinegar adds brightness. Coconut sugar balances everything out without making it overly sweet. Fresh garlic and ginger add the aromatics that make this taste homemade. Cornstarch thickens the sauce as it roasts in the oven. Sesame seeds finish it off.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless skinless chicken thighs stay juicier than breast meat and are more forgiving if they cook a minute or two longer. Cut them into the same bite-sized pieces and follow the recipe exactly.
How to Make Sheet Pan Sesame Chicken
Step 1: Coat the Chicken
Preheat the oven to 400 degrees F. Add the chicken pieces and cornstarch to a large zip-lock bag or bowl and toss until every piece is fully coated.
Step 2: Roast
Spread the vegetables on one half of a large sheet pan and the chicken on the other half in a single layer. Bake for 15 minutes.
Step 3: Make the Sauce
While the pan is in the oven whisk together the chicken broth, soy sauce, sesame oil, rice vinegar, coconut sugar, garlic, ginger, cornstarch, and sesame seeds until fully combined.
Step 4: Sauce and Finish
Remove the pan from the oven. Pour the sauce evenly over both the chicken and vegetables and toss to coat. Return to the oven for another 15 minutes until the sauce is caramelized and everything is cooked through.
Step 5: Serve
Remove from the oven, toss everything together one more time until well coated, and serve immediately over rice.
Variations
- Chicken thighs: boneless skinless thighs stay juicier than breast meat and are more forgiving if they cook a minute or two longer. Cut into the same bite-sized pieces and follow the recipe exactly.
- Broccoli: swap out or add to the vegetable half of the pan. Cut into florets and roast at the same temperature. The sesame sauce is excellent on it and it finishes at the same time as the other vegetables.
- Add heat: a drizzle of sriracha or a pinch of red pepper flakes stirred into the sauce adds a spicy kick that pairs really well with the sesame and ginger base.
- Make it gluten-free: swap the soy sauce for tamari or coconut aminos in the same amount and confirm your chicken broth is gluten-free.
- Swap the sweetener: honey or brown sugar works in place of coconut sugar if that’s what you have on hand. Same amount, same result.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth to loosen the sauce, or microwave in 60-second intervals. The vegetables soften a bit more on reheating but the flavor stays great. Store the rice separately for the best results.
What to Serve With Sheet Pan Sesame Chicken
Serve over white or brown rice for a complete meal. Cauliflower rice works great for a lighter version. A sprinkle of extra sesame seeds and sliced green onions over the top before serving adds a nice finishing touch.
Sheet Pan Sesame Chicken
Ingredients
The Chicken
- 1 lb boneless skinless chicken breast cut into bite-sized pieces
- 2 tbsp cornstarch
The Vegetables
- 1 zucchini halved and sliced
- 1 medium yellow onion sliced
- 2 large carrots peeled and sliced into coins
- 1 bell pepper sliced
The Sesame Sauce
- 1/2 cup chicken broth
- 1/3 cup Soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp Coconut sugar
- 2 garlic cloves minced
- 1/2 inch piece ginger minced
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
For Serving
- Cooked rice
Instructions
- Preheat oven to 400 degrees F.
- Add the chicken pieces and cornstarch to a large zip-lock bag or bowl. Toss until every piece is well coated.
- Spread the vegetables on one half of a large sheet pan and the chicken on the other half. Bake for 15 minutes.
- While the sheet pan is in the oven, whisk together all the sesame sauce ingredients in a bowl until combined.
- Remove the sheet pan from the oven. Pour the sauce over both the chicken and vegetables and toss to coat.
- Return to the oven and bake for another 15 minutes.
- Remove from the oven and toss everything together until well coated in the sauce. Serve over rice.
Notes
- Cut the chicken and vegetables into similar-sized pieces to ensure everything cooks evenly. If the pieces are too different in size some will be done before others.
- Keep the chicken and vegetables on separate halves of the pan for the first 15 minutes. This ensures both roast properly instead of steaming each other.
- Don’t skip the cornstarch coating on the chicken. It creates a light crust that keeps the chicken from going rubbery and helps the sauce cling to every piece.
- When you pour the sauce on at the halfway point make sure to toss everything so the sauce gets under the chicken and vegetables, not just on top.
- Watch the sauce in the second half of the bake. The cornstarch thickens it quickly and the sugars can catch if your oven runs hot. 30 minutes total is the sweet spot.
