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A bowl of chicken and vegetable stir-fry served over white rice, topped with sesame seeds and a gold serving spoon.

Sheet Pan Sesame Chicken

This sheet pan sesame chicken roasts chicken and vegetables together then coats everything in a homemade sesame sauce for an easy weeknight dinner ready in 30 minutes. Better than takeout and way less effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4

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.
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